Pepper Cheese Palmiers
Peppery, full of Cheddar and Parmigiano-Reggiano cheeses, crunchy, and delicious just begins to describe these savory palmiers. I love that name – palmiers. Makes me think I am cooking fancy. In reality, these are easy sneezy and so good. Most of the time palmiers are sweet, but this savory version is equally divine. Serve them as an appetizer, or as a bread, or as a snack. How about a cup of tomato basil soup and a couple of these on the side. Yum! Wouldn’t that really hit the spot? Son Chris’ favorite savory from the Royal Tea were these Pepper Cheese Palmiers.
Would you believe that there is puff pastry in the freezer just longing to become Pepper Cheese Palmiers? The puff pastry would be so honored!
By the way – Yes, you do need 2 teaspoons pepper! It is not too much. Also, you can make these in advance.
A note on my recipe said I got this recipe from kitchendaily – Melissa Roberts. Try them – You will like them.
Blessings,
Pepper Cheese Palmiers
By Published: May 15, 2012
- Yield: 6 dozen
- Cook: 18-22 mins
Cheddar and Parmigiano-Reggiano cheeses with pepper make these savory palmiers an easy and delicious treat.
Ingredients
- 1 1/4 cups sharp Cheddar Cheese finely grated - 3 1/2 ounces
- 1/4 cups Parmigiano - Reggiano cheese finely grated
- 2 teaspoons pepper freshly ground
- 1/2 teaspoon salt
- 2 sheets puffed pastry from a 17.3 ounce package; thawed
Instructions
- In a medium sized bowl, toss together Cheddar cheese, Parmigino-Reggiano cheese, pepper, and salt.
- Sprinkle 1/4 cup cheese mixture onto a work surface.
- Unfold one thawed sheet puff pastry and place over cheese.
- Roll into a 10 inch square.
- Sprinkle 1/2 cup cheese mixture all over top of pastry, pressing lightly to adhere.
- Fold sides of 2 ends to meet in the center, and then fold the sides once more into the center. Press the center pieces together.
- Wrap tightly in plastic wrap and chill until firm, about 1 hour or up to 3 days. (You can freeze the rolls for 15-30 minutes if you are in a hurry.)
- Repeat with remaining cheese and second sheet of puff pastry.
- While palmiers are chilling, preheat oven to 400 degrees.
- Line two large baking sheets with parchment paper or Silpat mats.
- Working with 1 roll at a time (leave the other roll in the refrigerator), unwrap pastry from plastic wrap. Cut, seam side up, into 1/4 inch thick slices. Place on prepared baking sheet 1 inch apart.
- Bake for 18-22 minutes total. It is best if halfway through the cooking time, you turn the palmiers over AND switch the position of the pans in the oven. The palmiers should be golden and cooked through. You want them to be crispy.
- Transfer palmiers to a rack to cool.
- Repeat cutting and baking remaining pastry on cooled baking sheets.
- Note: You can make the palmiers in advance. Dough can be assembled up to 3 days ahead. Palmiers can be baked 1 day ahead and kept in an airtight container at room temperature.