Cheese and mustard palmiers

24 Aug

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.

cheese and mustard palmiers

One Response to “Cheese and mustard palmiers”

  1. Margo August 24, 2017 at 3:47 pm #

    Nice shape you’ve got here, mine often end up looking skewed.

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