Cheese and mustard palmiers

Savoury palmiers, my penultimate Great British Bake-off challenge…

If I’d gone to the effort of making my own puff pastry like the contestants did, these would have been a challenge. Using store-bought puff pastry, they’re a doddle.

Any strong, hard cheese works in this recipe. And cutting the pastry sheet in half results in bite-sized palmiers that are perfect to serve with drinks.

Cheese and mustard palmiers
(makes about 20)

• 1 sheet puff pastry
• 3-4 Tb grain mustard
• 1 cup hard, flavoursome cheese, grated (such as cheddar, Comté, or gruyére)

1. Preheat the oven to 400°F (200°C).
2. Unroll the pastry sheet, and cut in half width-wise.
3. Spread each piece generously with mustard, then cover with a layer of grated cheese.
4. Roll the long edges toward the centre, meeting in the middle.
5. Cut the roll crosswise into 1/2″ pieces, and arrange on a baking sheet, lined with greaseproof paper.
6. Bake for about fifteen minutes, until crispy and golden brown.

Tags: finger food, French food, Great British Bake-off, puff pastry