The busy season on the ranch has officially begun! Our guest houses are almost fully booked for the Summer which means we won’t sit down until September! Only kidding, but this is by far our busiest, most exciting time of year. Which means it’s important for me to have a fully stocked freezer and pantry so I can make quick meals and snacks. These cheese palmiers are the perfect example. They are easy and delicious with just a few simple ingredients, including puff pastry which I always have in my freezer.
- 1 package puff pastry, thawed (I use Pepperidge Farm)
- 1 heaping cup shredded sharp cheddar cheese
- 1/2 cup grated parmesan
- 2 teaspoons paprika
- Kosher salt and pepper to taste
Lightly flour a board and carefully unfold one sheet of puff pastry at a time. Roll the pastry lightly with a rolling pin until it’s about 9 1/2 by 11 1/2-inches.
Divide the cheddar and parmesan between the two sheets and spread evenly. Sprinkle 1 teaspoon paprika over each sheet, then sprinkle each with salt and pepper to taste.
Using a lightly floured rolling pin, gently roll over the cheese, pressing it into the pastry.
Working from the short ends, fold each end halfway to the center. Then fold each side again towards the center until the folded edges almost touch. Fold one side over the other and press lightly.
Cut the prepared rolls of puff pastry in 1/4 inch thick slices and place them face up 2 inches apart on 2 baking sheets lined with parchment paper. Refrigerate for 25-30 minutes or until firmed up and cold.
Remove from the fridge and bake for 14-18 minutes, turning each palmier over half way through baking and rotating the pan. They should be golden brown.
Serve warm or at room temp with your favorite cocktail! This is mine.