These cheesy pastries are a quick and easy appetizer to put together. With so little effort, palmiers look impressive and have wow factor. You can assemble and refrigerate them a day ahead – or you can bake them and keep them stored in an airtight container at room temperature. They are versatile too; I’ve made them with pesto, olive tapenade and many other cheese combinations. -bvox
Cheddar Cheese Palmiers
1 1/4 cup finely grated sharp Cheddar cheese
1/4 cup finely grated Parmigiano-Reggiano cheese
3 Tbsp green onions, finely sliced
2 puff pastry sheets; thawed if frozen
Using a rolling pin, flatten each puff pastry dough sheet into a 10-inch square. Sprinkle 3/4 cup of the cheese mixture and green onions over the top of each rolled out pastry dough, pressing lightly to adhere. Fold sides of two ends to meet in center, then fold once more into center and press ends together. Wrap tightly in plastic wrap and chill until firm, about 1 hour (or freeze 15 to 30 minutes). Repeat with remaining cheese and second sheet of pastry.
While dough chills, preheat oven to 400F with racks in upper and lower parts of oven. Line two large baking sheets with parchment paper.
Working with 1 piece at a time (keep remaining chilled until ready to use), unwrap pastry and cut, seam side up, into 1/4-inch-thick slices, arranging them 1 inch apart on baking sheets. Bake, turning palmiers over and switching position of pans halfway through, until golden and pastry is cooked through, 18 to 22 minutes total. Transfer palmiers to rack to cool. Repeat cutting and baking remaining pastry on cooled sheets.