Cheesy Palmiers - Magazine Recipes

 8 ounces goat cheese, softened 

½ cup grated Parmesan

¼ cup minced fresh chives 

2 teaspoons minced fresh garlic

Salt and pepper flakes to taste

1 package frozen puff pastry, thawed

1 egg + 1 teaspoon water, beaten

Grated Parmesan 

Preheat oven to 400 degrees. Line two baking sheets with parchment paper; set aside. 

Combine goat cheese, Parmesan, chives and garlic; season with salt and pepper. 

Unfold a pastry sheet on a lightly floured surface and roll into a 10x14 inch rectangle (if dough gets warm, briefly freeze). Spread half of the cheese mixture evenly over the pastry rectangle. 

Roll up pastry evenly from both short sides until they meet in the middle. Transfer rolled pastry to a prepared baking sheet; freeze until firm, about 30 minutes. Repeat all steps with remaining pastry and filling. 

Trim ends of rolls and discard scraps. Cut rolls crosswise into ¼ to ½ inch thick slices. Arranged the palmiers on prepared baking sheets spaced 1 inch apart. Brush tops of palmiers with egg wash; sprinkle with additional Parmesan cheese. 

Bake palmiers until golden brown, 20-25 minutes. Let palmiers cool on baking sheets for 5 minutes, then transfer to a rack. Palmiers are best served warm.