Savory Cheese & Herb Palmiers

Savory Palmiers-28

By: Jennifer, Savory Simple

New Year’s Eve is all about easy entertaining and fun party food. These savory palmiers (also known as elephant ears) are a perfect way to impress guests without putting in a lot of effort.

Savory Palmiers-28

They’re full of flavor, and compliment a wide variety of cocktails, especially champagne! They can be prepared up to 48 hours in advance and served at room temperature, which is an added bonus. Parmesan cheese adds salty umami flavor, while gruyere adds the slightest hint of sweetness.

Savory Palmiers-19

Savory Cheese & Herb Palmiers
By Jennifer, Savory Simple
 
Prep Time: 35 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
Yield: Approximately 40 palmiers
 
Ingredients:
1/2 cup (2 ounces) freshly grated Wisconsin parmesan cheese
1/2 cup (2 ounces) freshly grated Wisconsin alpine-style cheese
2 sheets frozen puff pastry, thawed
2 teaspoons Italian seasoning
1 tablespoon finely chopped fresh sage
1 tablespoon extra virgin olive oil
Kosher salt to taste
Freshly ground black pepper to taste
 
Cooking Directions:
Combine parmesan and gruyere-style cheese in small bowl.
 
Place 1 sheet puff pastry in refrigerator to prevent pastry from becoming too soft. Gently unfold other sheet of parchment paper on lightly floured surface. Roll dough until it is approximately 9 x 12 inches.
 
Sprinkle 1/2 cup of cheese mixture, 1 teaspoon Italian seasoning, and 1/2 tablespoon sage evenly over pastry sheet, gently pressing into surface of dough. Using a knife, lightly draw a line down the center of pastry sheet lengthwise to use as a guide.
 
Starting on 1 side, roll sheet tightly toward center line, frequently pressing to prevent air holes. Repeat this procedure with dough on remaining side. Wrap dough rolls in plastic or parchment paper; freeze or chill in refrigerator until very cold, at least 25 minutes. Repeat with remaining pastry sheet and ingredients.
 
Heat oven to 425°F. Line large baking sheet (s) with parchment paper.
 
Place 1 roll on flat cutting surface. Cut ends off each roll; slice into 1/4-inch wide pieces, placing 1 inch apart on prepared baking sheet (if dough begins to unroll while slicing, try cutting thicker palmiers and sliding each piece off knife directly onto baking sheet).
 
Brush each palmier lightly with olive oil; sprinkle lightly with salt and pepper. Repeat procedure with remaining dough roll.
 
Bake in batches, if necessary for approximately 6 minutes, or until palmier bottoms are caramelized. Gently flip palmiers; bake additional 3-5 minutes.
 
Allow to cool before serving.
 

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