Recipes
Blue Cheese Palmiers
Makes 24-30 pieces
The perfect crisp little bite to leave out for guests to munch on. The recipe makes 30, so allow your guests to be a greedy as they want to be!
Ingredients
- 8 oz puff pastry (thawed if frozen variety)
- 4.4 oz Castello-Rosenborg® Danish Blue cheese, chopped or crumbled finely
- 1/4 cup Parmesan cheese, grated
- Beaten egg and sesame seeds
Directions
1. Roll out pastry to a rectangle 12″ x 8″, with pastry lengthwise on the work surface.
2. Scatter half the crumbled Blue cheese over 2/3 of the pastry, fold over final third to cover half the cheese topped pastry, and press down evenly.
3. With fingertips, press cheese into other third and fold over to give a rectangle 8″ x 4″.
4. Press edges together with rolling pin and roll to an 8″ square; cut in half.
5. Mix remaining Blue cheese with the Parmesan and divide into four. Scatter one quarter over each strip of cheese pastry, press into pastry with fingers and fold each end into center.
6. Repeat this with remaining cheese, folding in ends again, press along each pastry double “roll” with the rolling pin and finally fold or push the sides together so you end up with two rolls of pastry enveloped cheese.
7. Wrap each roll in cling film and chill.
8. Meanwhile, preheat oven to 425°F. To bake, slice each roll into 12-15 slices, lay on a baking sheet and brush with beaten egg, scatter with sesame seeds and bake for 10-12 minutes until golden brown.