Roquefort Palmiers

Roquefort Palmiers - Bruno Albouze - THE REAL DEAL

Roquefort Palmiers Recipe

Makes 36 Palmiers (2x18).

1/2 lb (225g) puff pastry, chilled
3 ounces (100g) roquefort, blue cheese or gorgonzola*
3 ounces (100g) sour cream (creme fraiche)
3 ounces (100g) chopped nuts such as pecans, walnuts or hazelnuts
Ground black pepper.
*Since gorgonzola is creamier, use less creme fraiche.

Egg wash: 1 eggs beaten with a pinch of salt.

Chop nuts into small pieces and set aside. On a floured work surface, roll out puff pastry into a 10''x13'' (25x33cm) 1/8'' (3mm) thick rectangle, remove excess flour and chill. In a food processor, blend cheese with creme fraiche until smooth enough to be easly spreaded; keep at room temperature. Using an off set spatula, spread evenly the cheese mixture on the chilled pastry sheet, cover the all surface with the chopped nuts and season with freshly ground black pepper.
Gently flatten nuts into the cheese mixture. Fold twice from 6 and 12 o’clock leaving an half inch (2cm) free space in the middle. Fold one side on the top of the other to form the final palmier shape. Cut log in half, chill or freeze in an air-tight container for later use. Cut each log into 18 palmiers. Make 3 rows of 6 palmiers (18) per tray leaving a large space in between. Egg wash if desired.

Bake Roquefort palmiers in a preheated 400ºF (200ºC) oven for about 20 minutes (≈15 min if using a convection oven). Serve at room temperature – Enjoy!

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