SPICY CHEDDAR PALMIERS
Steps:
- In a small bowl stir together chili powder, brown sugar, cayenne, and salt. On a work surface sprinkled with 2 tablespoons parsley roll out 1 sheet puff pastry into a 12-inch square. Sprinkle square evenly with half of spice mixture and 3/4 cup Cheddar, pressing cheese gently onto pastry. Roll up 1 edge to middle of pastry sheet and roll up parallel edge in same manner so that the 2 rolls are touching. Repeat procedure with remaining parsley, pastry sheet, spice mixture, and Cheddar. Wrap pastry rolls in plastic wrap and chill 30 minutes. Pastry rolls may be made 2 weeks ahead and frozen, wrapped well in refrigerator 2 hours before proceeding.
- Preheat oven to 375°F.
- Cut pastry rolls with a sharp knife crosswise into slices just under 1/2 inch thick and arrange 1 inch apart on large baking sheets. Bake palmiers in batches in middle of oven 20 minutes, or until golden brown, and transfer with a metal spatula to racks to cool.
APPLE CHEDDAR PALMIERS
Apple Cheddar Palmiers are the perfect party snack! They are quick to put together, and you can refrigerate or freeze until you are ready to use them. Then just slice and bake! They can even be baked ahead if you so desire, because they taste incredible at room temperature!
Provided by spicyperspective
Categories Apple
Time 27m
Yield 24-30 palmiers
Number Of Ingredients 8
Steps:
- Preheat a skillet to medium-high. Saute the apples and shallots in butter for 3-5 minutes. Add the nutmeg and salt and pepper to taste.
- Lay each piece of puff pastry on its own piece of parchment paper and roll them lightly.
- Top both pieces with apple mixture and distribute evenly. Then top with them with shredded cheese.
- Fold the pastry sheets inward ¼ of the width on both ends. Fold in again so that the dough meets in the middle. Fold one more time.
- Wrap the rolls in the paper and put the rolls in the fridge for at least 30 minutes to chill before cutting. (Wrap them well if you are prepping ahead).
- When ready to bake, preheat the oven to 450 degrees F. Carefully slice each roll into 12-15 ½ inch slices and lay flat on parchment paper lined baking sheets. Whisk the egg and brush it over the tops. Bake for 12-14 minutes.
- Cool before lifting!
Nutrition Facts : Calories 160.1, Fat 11.3, SaturatedFat 4.2, Cholesterol 18.8, Sodium 104.8, Carbohydrate 11.2, Fiber 0.6, Sugar 1.4, Protein 3.6
CHEDDAR PEPPER CRISPS
"I got the idea for these cheesy, peppery, crispy snacks at my bridal shower 4 years ago," remarks Wendy Prevost of Cody, Wyoming. "They're popular for munching by themselves or with a dip."
Provided by Taste of Home
Categories Snacks
Time 30m
Yield 4 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first five ingredients. Cut in butter until crumbly. Stir in cheese. Sprinkle with water and vinegar. Toss with a fork until a ball forms. Wrap tightly in plastic wrap; refrigerate for 1 hour or until dough is firm., Divide into six portions. On a lightly floured surface, roll each portion of dough into an 8-in. circle. Cut into eight wedges and place on greased baking sheets. Sprinkle with pepper; lightly press into dough. Bake at 375° for 10-14 minutes or until golden brown and crisp. Cool on wire racks. Store in an airtight container.
Nutrition Facts : Calories 103 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 157mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
HERB-CHEESE PALMIERS
Kick off Thanksgiving in style by greeting guests with these savory pastries.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees, with racks in upper and lower thirds. On a lightly floured surface, roll out puff pastry to a 10-by-16-inch rectangle. Brush with olive oil and sprinkle with cheddar, Parmesan, herbs, and salt. Fold dough lengthwise into thirds (like a letter), then fold in half. Refrigerate until slightly firm, about 10 minutes. Cut dough crosswise into 1/4-inch-thick slices (you should have about 38).
- Place slices on 2 large baking sheets. Refrigerate until firm, about 30 minutes. (To store, cover with plastic wrap and refrigerate, up to 1 day.) In a bowl, combine egg yolk with water. Brush tops of palmiers with egg wash. Bake until golden brown, about 25 minutes, rotating sheets halfway through.
Nutrition Facts : Calories 56 g, Fat 5 g, Protein 2 g
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