Fold in two opposite sides of the square so that the sides meet in the center. I believe the illustration in GOURMET was helpful in understanding how to fold the dough, and so might be useful here, as well - a novice cook might be challenged by the instructions. Aida then moved to television, hosting the Food Network show, Ask Aida, FoodCrafters on the Cooking Channel, In The Pantry on Yahoo!, and the TasteMade series, Off Menu. If I try this again I will leave out the cheese inside(as the cook from Alameda suggested) and add other ingredients to enhance the flavor.This is a fantastic basic recipe with infinite variations. http://www.epicurious.com/run/recipe/photo?id=106763.I made this for a charity event because the recipe was so easy and produced a large quantity (I quartered each pastry sheet before forming and cutting, making miniature palmiers). Would definitely make again.I haven't tried this yet but intend to tomorrow. These were also great reheated in the oven the next night.Ridiculously easy and delicious! Karen. Remove the pinwheels to a wire rack to cool slightly then serve. Unfortunately the result wasn't very rewarding. The palmiers come together quickly with the Pepperidge Farm® Puff Pastry Sheets and just a few ingredients before they’re baked for 20 minutes. Remove the baking sheets from the oven and flip the pinwheels over with a flat spatula. The two are major flavor boosters and will put these savory palmiers over the edge. Next time I'll try the Palmiers with sugar instead of cheese.The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.Powered by the Parse.ly Publisher Platform (P3).frozen puff pastry sheets, thawed but kept chilled,2 cups Parmigiano-Reggiano, finely grated,Silpat (available at cookware stores) or parchment paper.Preheat oven to 400°F.

Fold in same sides of the pastry again to meet in center.Fold one half of the pastry over the other. Traditionally, simple ingredients such as sugar and cinnamon are sprinkled over the pastry then folded, rolled, sliced and baked in the oven. is a guess. However, I agree that a picture would be helpful. Since then, I've read recipes that use basil pesto or pureed sun dried tomatoes instead of the cheese. Turn over and bake until golden on bottom, 5 to 7 minutes more, then transfer to a rack to cool completely. Cut into three 10-cm (4-inch) wide strips. I always liked the crispness of palmiers in French boulangeries; making them savory instead of sweet is a nice extension. It was the THE hit of a holiday meal.

Delicious savoury palmiers! Set aside.Line a baking sheet with parchment paper.On a floured work surface, roll out the dough into a 30 x 25-cm (12 x 10-inch) rectangle. If desired, freeze the palmiers, thaw at room temperature and reheat in the oven before serving.Due to the large number of questions we receive, we are unable to answer each one.

Many requests for the recipe. Line baking sheets with Silpat or parchment.Sprinkle some cheese on a work surface and cover it with a puff pastry sheet. They just seemed oily and salty to me and I couldn't even taste the prosciutto and basil I put in to add some interest. https://www.bbc.co.uk/food/recipes/sun-dried_tomato_and_97049 The festive season is just around the corner and these delicious morsels will take center stage when you present them at your … I found this on the site under Sweet Palmiers to see how to roll them. I made them again for a tea party, using cinnamon sugar instead of the cheese. It took me a few minutes to figure out how to fold them. https://www.ricardocuisine.com/en/recipes/300-savoury-palmiers- Amazingly simple and delicious 6-Ingredient Cheesy Garlic Herb Palmiers, just in time for the holidays.. January 03, 2018 at 4:31 pm. They were a big hit, too. Line a.Aida is a food and travel expert, author, chef, Food Network personality, founder of the travel services company.After graduating from the Cornell Hotel School and Le Cordon Bleu Paris, she joined CHOW Magazine where she ran the test kitchen and worked as Food Editor. Repeat with the other side so that there are 2 rolls that meet in the center. Brush the first strip with the classic pesto, the second with the sundried tomato pesto and the third with the beaten egg mixture sprinkled with the Parmesan.Fold each dough strip, starting at each edge and roll inward 3 times, about 1.5-cm (1/2-inch) at a time. The countdown has begun.

Place on the baking sheet and freeze for 45 minutes.Meanwhile, with the rack in the middle position, preheat the oven to 180 °C (350 °F).Cut each piece of dough into ½-cm (1/5-inch) thick slices, about 12 palmiers per piece of dough. Place the palmiers on the baking sheet.

If you fold them right, you can make the heart-shaped.