SAVORY PALMIERS
Frozen puff pastry becomes your best friend in this recipe. (I didn't have a box on hand when writing up this recipe so the 16 oz. is a guess. Just buy one box with 2 sheets of puff pastry.) It's so easy to use and is available in the freezer aisle in most grocery stores. Palmiers are usually sweet but here they are baked with pesto, goat cheese and sun-dried tomatoes to make a savory treat. Great to serve with cocktails. Recipe by Ina Garten, The Barefoot Contessa.
Provided by LifeIsGood
Categories Cheese
Time 1h15m
Yield 40 hors d'oeuvres
Number Of Ingredients 6
Steps:
- Lightly flour a board and carefully unfold one sheet of puff pastry.
- Roll the pastry lightly with a rolling pin until it is 9 1/2 x 11 1/2 inches.
- Spread the sheet of puff pastry with half the pesto, then sprinkle with half the goat cheese, half the sun-dried tomatoes, and half the pine nuts. Sprinkle with 1/4 teaspoon salt.
- Working from the short ends, fold each end halfway to the center. Then fold each side again toward the center until the folded edges almost touch. Fold one side over the other and press lightly.
- Place on sheet pan lined with parchment paper.
- Repeat with the second sheet of puff pastry, using the remaining ingredients.
- Cover both rolls with plastic wrap and chill for at least 45 minutes.
- Meanwhile, preheat the oven to 400 degrees F.
- Cut the prepared rolls of puff pastry into 1/4 inch thick slices and place them faceup 2 inches apart on sheet pans lined with parchement paper.
- Bake for 14 minutes, until golden brown.
- Serve warm.
SAVORY CHEESE PALMIERS
Steps:
- Sprinkle work surface with some of the grated Parmesan cheese. Unfold a thawed sheet of puff pastry on top of the cheese. Brush the pastry with egg wash made from 1 egg beaten with 1 tablespoon water.
- Combine 2 tablespoons Parmesan cheese, shredded Italian cheese blend, and 1 teaspoon paprika. Sprinkle over the surface. Press into the pastry.
- Fold the top and bottom edge of the pastry to the center. Fold the pastry in half, from left to right. Fold in half, top to bottom. Cover and refrigerate 30 minutes.
- Preheat the oven to 350 degrees F.
- Cut 1/8-inch thick slices, starting at shortest edge. Dip flat faces of palmiers in remaining Parmesan and lay on baking sheet. Bake for 20 minutes, or until golden brown.
HERB-CHEESE PALMIERS
Kick off Thanksgiving in style by greeting guests with these savory pastries.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees, with racks in upper and lower thirds. On a lightly floured surface, roll out puff pastry to a 10-by-16-inch rectangle. Brush with olive oil and sprinkle with cheddar, Parmesan, herbs, and salt. Fold dough lengthwise into thirds (like a letter), then fold in half. Refrigerate until slightly firm, about 10 minutes. Cut dough crosswise into 1/4-inch-thick slices (you should have about 38).
- Place slices on 2 large baking sheets. Refrigerate until firm, about 30 minutes. (To store, cover with plastic wrap and refrigerate, up to 1 day.) In a bowl, combine egg yolk with water. Brush tops of palmiers with egg wash. Bake until golden brown, about 25 minutes, rotating sheets halfway through.
Nutrition Facts : Calories 56 g, Fat 5 g, Protein 2 g
SAVORY CHEESE PALMIERS COURTESY OF SANDRA LEE
I saw this on the Sandra Lee show on the Food Network. I made this for dinner tonight and they were wonderful. I am not counting the 1/2 hour freezing time in the preparation time.
Provided by Jane from Ohio
Categories Weeknight
Time 30m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Sprinkle work surface with 1 tablespoon grated parmesan.
- Unfold thawed puff pastry sheet on grated parmesan.
- Lightly beat egg with 1 tablespoon water.
- Lightly brush puff pastry with egg wash.
- In a meduim bowl, combine 2 tablespoons parmesan, Italian cheese and paprika.
- Sprinkle cheeses over surface of pastry sheet.
- Lightly press cheese into pastry.
- Fold top and bottom edges of pastry to the center.
- Next fold pastry in half from left to right.
- Now, fold in half top to bottom.
- wrap and freese at least 30 minutes.
- Preheat oven to 400 degrees.
- Line baking sheet with parchment paper.
- set aside.
- Cut 1/8 inch thick slices starting at the shortest edge.
- Sprinkle "faces" of palmier with remaining parmesan cheese.
- Lay face up on prepared baking sheet.
- two inches apart.
- Bake in preheated oven for 20 minutes.
- serve warm.
Nutrition Facts : Calories 130, Fat 8.9, SaturatedFat 2.5, Cholesterol 19.8, Sodium 95, Carbohydrate 9.4, Fiber 0.4, Sugar 0.2, Protein 3
SAVORY MUSHROOM AND PARMESAN PALMIERS
Store-bought puff pastry makes these savory "elephant ears" an easy bite-size appetizer for your next party.
Provided by Union Square Events
Categories Appetizer Mushroom Parmesan Shallot Garlic Wine Tarragon Thyme Party Phyllo/Puff Pastry Dough Christmas New Year's Eve Oscars Christmas Eve Sugar Conscious Vegetarian Pescatarian Kosher Cheese Week
Yield 48 palmiers
Number Of Ingredients 20
Steps:
- Heat oil in a large, deep skillet. Add mushrooms, shallots, and garlic and cook over medium-high, stirring frequently, until just beginning to brown, about 15 minutes. Tie bay leaves, rosemary, thyme, and tarragon together in a bundle with kitchen string and add to skillet. Add wine, Marsala, and 1/4 cup plus 2 Tbsp. water and cook, stirring occasionally, until liquid is evaporated, about 30 minutes. Remove herb bundle and stir panko, Parmesan, salt, and pepper into the mushroom mixture. Transfer mixture to a food processor and purée until smooth. Let cool to room temperature.
- On a lightly floured surface, roll puff pastry to a 9"x15" rectangle. Place on a parchment-lined rimmed baking sheet and freeze until firm, about 5 minutes. Spread mushroom purée evenly on puff pastry. Starting from one of the long sides, tightly roll pastry until you reach the middle. Repeat on other side. Gently stretch the log to 18" and freeze until firm, about 1 hour.
- Preheat oven to 400°F and arrange racks in lower and upper thirds of oven. Line a second rimmed baking sheet with parchment. Cut the log in half crosswise, and cut each segment into 1/4" slices using a large sharp knife. Arrange slices on baking sheets at least 1" apart; brush with oil and sprinkle with flaky salt. Bake, rotating sheets top to bottom and back to front halfway through, until palmiers are golden and crisp, about 30 minutes. Let cool completely on baking sheets.
- Do ahead
- Pastry logs can be made up to 1 week ahead; store wrapped in plastic in the freezer. Palmiers can be baked up to 1 week ahead; store in an airtight container at room temperature, and re-crisp in a 325°F oven for 8-10 minutes before serving.
SAVORY PALMIERS
Categories Appetizer Side Bake Quick & Easy Parmesan Summer Phyllo/Puff Pastry Dough Gourmet Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 64 palmiers
Number Of Ingredients 4
Steps:
- Preheat oven to 400°F. Line baking sheets with Silpat or parchment.
- Sprinkle some cheese on a work surface and cover it with a puff pastry sheet. Then sprinkle more cheese evenly over pastry sheet and roll it out into a 10-inch square with a rolling pin. Fold in two opposite sides of the square so that the sides meet in the center. Fold in same sides of the pastry again to meet in center.
- Fold one half of the pastry over the other. Cut pastry crosswise into 1/2-inch-thick slices. Dip cut sides of each piece in cheese and arrange, a cut side down, on lined baking sheet. Repeat with three remaining pastry sheets.
- Bake palmiers in batches in middle of oven until golden on bottom, about 12 minutes. Turn over and bake until golden on bottom, 5 to 7 minutes more, then transfer to a rack to cool completely.
SAVORY PALMIERS FROM INA GARTEN RECIPE - (3.7/5)
Provided by Foodiewife
Number Of Ingredients 6
Steps:
- Lightly flour a board and carefully unfold one sheet of puff pastry. Roll the pastry lightly with a rolling pin until it's 9 1/2 by 11 1/2-inches. Spread the sheet of puff pastry with half the pesto, then sprinkle with half the goat cheese, half the sundried tomatoes, and half the pine nuts. Sprinkle with 1/4 teaspoon salt. Working from the short ends, fold each end halfway to the center. Then fold each side again towards the center until the folded edges almost touch. Fold one side over the other and press lightly. Place on a baking sheet lined with parchment paper. Repeat the entire instructions for the second sheet of puff pastry using the remaining ingredients. Cover with plastic wrap and chill for at least 45 minutes. Meanwhile, preheat the oven to 400°F. Cut the prepared rolls of puff pastry in 1/4 inch thick slices and place them face up 2 inches apart on baking sheets lined with parchment paper. Bake for 14 minutes, until golden brown. Serve warm. Homemade Pesto: 1/4 cup walnuts 1/4 cup pignolis* *NOTE: I used all pignolis/pine nuts 3 tablespoons chopped garlic (9 cloves) 5 cups fresh basil leaves, packed 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1 1/2 cups good olive oil 1 cup freshly grated Parmesan cheese OPTIONAL: You could also buy quality prepared pesto Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top. Yield: 4 cups
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- Real Talk: If you’re running out of space in the refrigerator (you have to chill the dough 10–15 minutes to get the best rise), you can form the log, then chill at that point before cutting it up into pieces. Just don’t forget that egg wash!
- Preheat oven to 400°. Roll out pastry on a lightly floured surface just to smooth out any creases. If you’re using a package of pastry that has 2 sheets, simply stack the sheets and roll out to a rectangle between ¼"–⅛" thick. Smear cream cheese over surface of pastry in an even layer, spreading to edges (a small offset spatula is good for this). Sprinkle everything bagel spice evenly over, then sprinkle with salt.
- Okay, here comes the fun part: With 1 long side facing you, fold both long sides in toward the center line so the edges meet in the middle (do not overlap); press down gently to flatten. Brush exposed pastry with egg wash (which is just a beaten egg that will make the dough a beautiful color after baking). Now roll the sides you just folded lengthwise toward the center to form a double-spiral log with a seam running down the middle. Squeeze all along length of log to adhere. Roll whole log away from you 90° so seam is facing away from you. Trim about ½" off 1 end to clean up the edge, then slice log crosswise into ½"-thick pieces (you should have about 15).
- You’re almost done! Transfer pieces cut side up to a parchment-lined baking sheet, spacing about 2" apart. Brush outside edges of pastry with egg wash, avoiding cut sides on top. Chill until pastry is firm, 10–15 minutes.
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5/5 (9)Total Time 45 minsCategory AppetizerCalories 82 per serving
- Place one sheet of puff pastry in the refrigerator. Gently unfold the second sheet on parchment paper or a lightly floured surface. Using a rolling pin, thin out the dough until it’s approximately 9 x 12 inches.
- Sprinkle 1/2 the cheese mixture, 1/2 tablespoon sage, and 1 teaspoon Italian seasoning evenly over the puff pastry and gently press into the surface. Using a knife or bench scraper, lightly draw a line down the center of the dough lengthwise to use as a guide.
- Starting on one side, roll the dough tightly toward the center, frequently pressing to prevent air holes. Repeat this step on the other side. Wrap the dough in plastic and then freeze or chill in the refrigerator until very cold, at least 20 minutes. Repeat with the remaining ingredients.
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