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Category: CHIPS/CRACKERS
Prep Time: Cook Time: Total Time:
1 sheet thawed puff pastry (from a 17.3-ounce package)
1 tablespoon extra-virgin olive oil
1/4 cup grated extrasharp cheddar
3 tablespoons grated Parmesan
3 tablespoons chopped fresh herbs (such as thyme, sage, and oregano)
1/4 teaspoon coarse salt
1 large egg yolk
1/2 teaspoon water
Directions
Preheat oven to 375 degrees, with racks in upper and lower thirds. On a lightly surface, roll out 1 sheet thawed puff pastray to a 10-by-16-inch rectangle. Brush with extra-virgin olive oil and sprinkle with extrasharp 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.
Serves 8.
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Herb-Cheese Palmiers
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Category: CHIPS/CRACKERS
Prep Time: Cook Time: Total Time:
1 sheet thawed puff pastry (from a 17.3-ounce package)
1 tablespoon extra-virgin olive oil
1/4 cup grated extrasharp cheddar
3 tablespoons grated Parmesan
3 tablespoons chopped fresh herbs (such as thyme, sage, and oregano)
1/4 teaspoon coarse salt
1 large egg yolk
1/2 teaspoon water
Directions
Preheat oven to 375 degrees, with racks in upper and lower thirds. On a lightly surface, roll out 1 sheet thawed puff pastray to a 10-by-16-inch rectangle. Brush with extra-virgin olive oil and sprinkle with extrasharp 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.
Serves 8.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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