Savory Cheese Palmiers Recipes

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.

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 degrees 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.
• 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.

Steps:

• Sprinkle work surface with 1 tablespoon grated Parmesan.. Unfold thawed puff pastry sheet on Parmesan. Lightly beat egg with 1 tablespoon of water. Lightly brush puff pastry with egg wash.
• In a medium bowl, combine 2 tablespoons Parmesan, Italian cheese blend, and paprika. Sprinkle 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 freeze at least 30 minutes.
• Preheat oven to 400 degrees F. Line baking sheet with parchment paper; set aside.
• Cut 1/8-inch thick slices starting a the shortest edge. Sprinkle "faces" of palmier with remaining parmesan cheese and lay "face" up on prepared baking sheet, two inches apart.
• Bake in preheated oven for 20 minutes. Serve warm or at room temperature.

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

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.

Steps:

• In a small bowl stir together chili powder, brown sugar, cayenne, and salt. On a work surface sprinkled with 2 tablespoons parsley roll out 1 sheet puff pastry into a 12-inch square. Sprinkle square evenly with half of spice mixture and 3/4 cup Cheddar, pressing cheese gently onto pastry. Roll up 1 edge to middle of pastry sheet and roll up parallel edge in same manner so that the 2 rolls are touching. Repeat procedure with remaining parsley, pastry sheet, spice mixture, and Cheddar. Wrap pastry rolls in plastic wrap and chill 30 minutes. Pastry rolls may be made 2 weeks ahead and frozen, wrapped well in refrigerator 2 hours before proceeding.
• Preheat oven to 375°F.
• Cut pastry rolls with a sharp knife crosswise into slices just under 1/2 inch thick and arrange 1 inch apart on large baking sheets. Bake palmiers in batches in middle of oven 20 minutes, or until golden brown, and transfer with a metal spatula to racks to cool.

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.