Thursday, May 19, 2005

Herb-Cheese Palmiers

Herb-Cheese Palmiers (Adapted from Everyday Food)

1 sheet puff pastry, thawed
1 tablespoon olive oil
1 ounce (about 1/4 cup) grated extra-sharp white cheddar
3 tablespoons fresh grated Parmesan
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1/4 teaspoon salt
1 large egg yolk
1/2 teaspoon water

Preheat oven to 375 degrees, with rack in the upper and lower thirds.

On a lightly floured sugar, roll puff pastry out into a 10" x 16" rectangle. Brush the top of the dough with olive oil. Scatter cheddar and Parmesan over the top. Sprinkle the oregano, sage, thyme and salt evenly over the cheese.

Fold dough lengthwise into thirds, then fold in half. Place pastry onto a cutting board, then place into the refrigerator to chill until slightly firm, about 10 to 15 minutes. Remove from the refrigerator and slice dough, crosswise, into 1/4 inch thick slices.

Divide the slices between two large baking sheets lined with parchment paper.

In a small bowl, beat together egg yolk and water. Brush the tops of the palmiers with egg wash.

Place pans into the oven and bake, rotating sheets halfway though, until golden, about 18 to 24 minutes. Remove and place on a wire rack to cool.

Makes about 24.

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