Prep 20 mins
Cook 20 mins
- 4 frozen puff pastry sheets, thawed but kept chilled
- 2 cups parmigiano-reggiano cheese, finely grated
- 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.
I'm a puff pastry novice & still found this easy to make. It took a few tries to get the folding technique mastered; I found that leaving a 1/4 inch gap in the center during the first fold made it much easier. I refrigerated again after folding as my pastry was getting a little sticky & not easily cut into slices. Also, leaving the seam to the side (rather than on bottom on on top of the fold) let me cut the slices without messing up the fan. All that said, they were pretty & tasty on my appy table and a nice change from the usual crackers for dips & spreads. (They were SUPER topped with recipe #49964 & recipe #16884 ) Convection baking for a golden brown palmier = 375Âº for 10 minutes, flip'em over, bake 5 minutes more. Thanks for posting a recipe that made me look like a pastry chef ;-)