Makes about 96 small palmiers
Ingredients
- 1 sheet (about ½ lb) puff pastry dough (available in the frozen food aisle), thawed
- 1½ cups grated Parmesan cheese
- ½ tsp garlic salt
Optional Spices
- black pepper
- sweet or smoked paprika
- chili powder
- dried oregano
Special Equipment
- dough scraper
- rolling pin
- Silpat or parchment paper
- baking sheet
How-to
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Combine the Parmesan cheese with the salt (and/or optional spices) and dust the counter with about one-quarter of the mixture
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Cut the puff pastry square in half and place one half on top of the cheese, sprinkling another quarter of the cheese on top. Use a rolling pin to thin out and elongate the rectangle until it’s about ⅛" thick, continuing to sprinkle with cheese. Keep turning and rolling and moving the dough, to incorporate as much cheese as possible. Your finished rectangle should be about 6" x 15"
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Place the dough in front of you horizontally. Fold the top edge to the center, then fold the bottom edge to the center to form a longer, skinnier rectangle. Fold both top and bottom edges toward each other as if closing a book. Repeat with second rectangle and remaining cheese mixture
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Wrap in plastic and refrigerate the log for about 30 minutes or until firm (you can do this part ahead and freeze for several weeks – defrost on the counter for ½ hour before using)
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Preheat oven to 425º. Place a rack in the middle of the oven
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Using a sharp knife, cut the chilled log into ¼" thick slices and arrange cut-side-up on a parchment paper or Silpat-lined baking sheet, spaced 1" apart
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Bake on middle rack about 8-10 minutes or until the bottoms of the palmiers are golden brown. Using a metal off-set spatula, turn the palmiers over and continue baking about 2-3 minutes longer
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Cool completely and place in an airtight container to store for up to a week, though these are tastiest when eaten fresh!
Other Filling Ideas
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prosciutto, serrano ham, honey mustard, pesto, cheddar cheese, chili powder, Gruyere cheese, ground nuts, sun-dried tomatoes
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