Savory Palmiers with Bacon, Gruyère, and Caramelized Onions Striped

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Puff pastry spread with Dijon mustard encases nutty Gruyère cheese in these rich palmiers baked in heart shapes. Save Recipe Print Savory Gruyère Palmiers Serves: 10 Ingredients ½ (17.3-ounce) package frozen puff pastry, slightly thawed (1 sheet) 2 tablespoons coarse-grain Dijon mustard ½ cup shredded Gruyère cheese ½ teaspoon chopped fresh thyme ⅛ teaspoon ground […]

Savory Palmiers with Bacon, Gruyère, and Caramelized Onions Striped

Preheat the oven to 200℃/180℃ fan/gas mark 6. Line two baking sheets with parchment. Using a sharp knife, cut half the pastry into slices about 1 cm thick, place well spaced on the baking sheets. Bake for 15 minutes. Turn the palmiers over and cook for a further 5-10 minutes until the pastry is golden.

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Bake palmiers 10 minutes, then reduce oven temperature to 350° and continue to bake until puffed and golden all over, 20-30 minutes. Let cool before serving. Step 6

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Step 3. Fold one half of the pastry over the other. Cut pastry crosswise into 1/2-inch-thick slices. Dip cut sides of each piece in cheese and arrange, a cut side down, on lined baking sheet.

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Let the folded dough chill in the fridge for at least an hour or overnight. Cut each folded dough into ½" slices and lay cut-side down onto a lightly greased or non-stick baking sheet. Bake at 400°F for 8-10 minutes. When palmiers come out of the oven, brush maple syrup generously onto each palmier.

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Brush with the egg wash and sprinkle with the bagel seasoning. Freeze the rolls as you preheat the oven to 400 degrees F. Take out the log and cut out 20 slices from each log using a sharp knife. Place them cut side down on lined baking sheets. Bake for 15 minutes, or until golden brown.

Savory Palmiers with Bacon, Gruyère, and Caramelized Onions Striped

Repeat process with remaining sheet of puff pastry, mustard, cheese and prosciutto. Chill both for at least an hour or up to a day. Or, wrap well in plastic wrap and freeze. When ready to bake the palmiers, preheat the oven to 425. Lay a prepared sheet of pastry on a cutting board and slice, horizontally, into 1/4 thick slices.

Savory Palmiers with Bacon, Gruyère, and Caramelized Onions Striped

Sprinkle the leftover ½ cup of cheese over this parchment paper. When the pastry log is chilled, slice into ½ cm thick slices. Place each slice on top of the cheese with about ¾ inch of space between each palmier. Bake for 15 - 20 minutes until the puff pastry turns golden brown in color.

Savory Palmiers with Bacon, Gruyère, and Caramelized Onions Striped

Wrap in plastic wrap and chill for an hour (pic 7). Preheat oven to 400 degrees F. Remove from refrigerator and cut the ragged edges off the ends. (pic 8). Slice into ¼ - ½ inch slices and place (cut side down) on a baking sheet with parchment paper (pics 9-10). Optional - brush with beaten egg.

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Step 2. Preheat oven to 400°. Cook garlic and oil in a small saucepan over low heat until garlic is bubbling around the edges but not taking on color, about 2 minutes. Continue to cook until.

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Instructions. Preheat the oven to 400F/200C and line a baking sheet with a silicone baking mat or parchment. Flatten out the sheet of puff pastry on a lightly floured surface. Spread a thin layer of fig preserves over the top of the pastry, leaving just a small edge without any on.

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Preheat oven to 400 degrees F. Line two baking sheets with parchment paper. Place sliced palmiers 1-inch apart on the baking sheets. Bake until golden and flaky, 12-15 minutes, rotating pans halfway through. (Bake time will depend on how cold your pastry is before going into the oven.)

Easy Savory Palmiers Recipe by Leigh Anne Wilkes

Bake palmiers 10 minutes, then reduce oven temperature to 350° and continue to bake until puffed and golden all over, 20-30 minutes. Let cool before serving. Step 6

Savory Palmiers with Bacon, Gruyère, and Caramelized Onions Striped

Wrap rolled pastry in plastic wrap and refrigerate for 30-45 minutes to allow it to firm and chill Remove and slice puff pastry into 1/4 inch thick slices and place them face up on a parchment paper lined cookie sheet. Bake at 400 degrees for 10-12 minutes, flipping the palmiers halfway through the baking process.

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Trim the two ends to make a clean straight edge. Place this roll in a piece of plastic wrap and firmly roll it in the wrap and chill for 30 minutes. Repeat with all 3 pastry sheets. Once the pastry has chilled use a sharp knife and slice pieces 1.5cm thick and place side up on the prepared trays. Place 3-4cm apart to allow the Palmiers to puff.

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Place the defrosted pastry on the prepared work surface, dust lightly with flour, and roll and trim it into a 10-by-12-inch rectangle using a rolling pin and sharp knife. Use a dry pastry brush to dust off any flour. Assemble The Palmiers: Using a spoon, spread the tapenade evenly over the surface of the puff pastry.