Palmiers au fromage

par
Southern Living Cheese Toast Palmiers on a platter to serve with Cinnamon Toast Palmiers


Photo:

Greg Dupree; Food Stylist: Ruth Blackburn; Prop Stylist: Claire Spollen


Active Time:
15 mins

Total Time:
1 hr

Servings:
10

Palmiers are a traditional French pastry made from a laminated dough. Here, we use store-bought

puff pastry

sheets for ease, and fill the dough with a spiced cheese mixture. These pastries bake up super buttery and are divine dragged through a runny egg yolk in lieu of toast for breakfast or

brunch

.

Here’s a make-ahead hint: Freeze unbaked palmiers on baking sheets, transfer to an airtight container, and keep in the freezer for up to a month. Bake from frozen, increasing the time by a few minutes.



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Ingredients


  • All-purpose flour

    , for rolling


  • 1

    (

    17.3-oz.

    )

    pkg. frozen puff pastry

    , thawed overnight in the refrigerator


  • 1


    large


    egg


  • 2


    tsp.


    smoked paprika


  • 1/2


    tsp.


    kosher salt


  • 1/2


    tsp.


    garlic powder


  • 1/2


    tsp.


    cayenne pepper


  • 1/2


    tsp.


    black pepper


  • 4


    oz.


    extra-sharp Cheddar cheese

    , shredded (1 cup), divided


  • 1 1/2


    oz.


    Parmesan cheese

    , grated (about 1/2 cup), divided

Directions

  1. Line 2 large rimmed baking sheets with parchment paper.

  2. On a lightly floured surface, unfold 1 puff pastry sheet. Whisk egg in a small bowl until frothy. Stir together paprika, salt, garlic powder, cayenne, and black pepper in a separate small bowl until combined. Brush pastry sheet with some of the egg; sprinkle with half of the Cheddar and Parmesan cheeses and half of the paprika mixture. Unfold remaining pastry sheet, and place on top. Brush top with egg; sprinkle with remaining cheeses and remaining paprika mixture.

  3. Using a floured rolling pin, roll stacked pastry sheets into a 14- x 10 1/2-inch rectangle. Starting on 1 long side, roll the pastry into a tight spiral, stopping at the middle of the pastry. Starting on the other long side, roll the pastry into a tight spiral, stopping at the middle of the pastry. Brush with egg where the two spirals meet, and gently press together. Using a serrated knife, cut into 1/2-inch-thick slices. Place 2 inches apart on prepared baking sheets. Refrigerate, uncovered, until chilled, about 15 minutes. Preheat oven to 400°F.

  4. Bake in preheated oven, 1 baking sheet at a time, until golden brown and puffed, 15 to 18 minutes per batch. Cool completely, about 15 minutes. Serve.