Рецепт Savory Cranberry, Pistachio & Goat Cheese Palmiers Recipe
I would like to claim that posting multiple appetizer and hors d’oeuvres recipes over the past few weeks is a purely selfless act. I could say that I am just trying to help each of you prepare for the onslaught of holiday parties and events. However, that would be a blatant lie and since Santa is watching, I feel the need to confess that I am making these savory treats to satisfy nobody but myself. It started before Thanksgiving with Smoked Salmon & Horseradish Mascarpone in Wonton Cups. Last week, I moved onto Savory French Toast Bites with Bacon, Tomato & Two Cheeses.
This weekend I pulled a sheet of puff pastry out of the freezer and made a very quick and easy hors d’oeuvres that deserves a place in your holiday arsenal. Last year, I whipped up a savory palmier that was filled with mango chutney and cheddar cheese, which is a surprising, delightful combination. The version I made this weekend involved only four ingredients: store-bought puff pastry, goat cheese, dried cranberries, and pistachios. That’s it. The active prep time is less than 10 minutes, but do remember to leave time for the uncooked palmiers to rest in the fridge. They can be made ahead and stored in an airtight container or frozen (see recipe for details).
(On a side note, thanks so much to Ewa of the wonderful blog, Delishhh for interviewing me. Please check out her blog to read the interview.)
The recipe:
Thaw one sheet (8 ounces) purchased puff pastry and roll the sheet into a rectangle that is at least 8 inches wide and no less than 1/8-inch thick. With the standard puff pastry sheets found in the grocery stores, you won’t have much rolling to do.
Spread room temperature goat cheese over the puff pastry as evenly as possible. It won’t be perfect because goat cheese tends to be a little crumbly. Sprinkle dried cranberries and chopped pistachios over the goat cheese.
Using your hand, lightly press the cranberries and pistachios into the cheese. Roll each long end of the rectangle into the center.
Chill for about 15 minutes.
Cut the roll crosswise into (approximately) 1/8-inch slices and divide the palmiers between two baking sheets covered with parchment paper.
Chill for at least 1 hour.
Preheat the oven to 450 degrees F. Bake the palmier until they are puffed and light golden brown, 6 to 8 minutes. Quickly flip the palmiers and place back in the oven, switching positions of the baking sheets. Bake for an additional 4 to 5 minutes. Transfer the palmiers to a cooling rack and cool completely before serving.
Make ahead: The palmiers can be baked and then store in the fridge in an airtight container for 2 to 3 days, or frozen. Before serving, place unthawed palmiers on a baking sheet in a 350 degree F oven for 5 minutes.
- Other savory palmier recipes:
- Cookin’ Canuck’s Savory Mango Chutney & Cheddar Cheese Palmiers
- Sippity Sup’s Savory le Palmier (Prosciutto & Parmesan)
- The Arugula Files’ Savory Palmiers (Pesto & Sundried Tomatoes)
- Culinary in the Country’s Herb-Cheese Palmiers
- Cranberry, Pistachio & Goat Cheese Palmiers
- 1 sheet (8 oz) purchased puff pastry sheet, thawed
- 2 oz. goat cheese (chevre), room temperature
- 1/3 cup (slightly packed) dried cranberries
- 1/4 cup pistachios, roughly chopped
Roll the puff pastry sheet into a rectangle that is at least 8 inches wide and no less than 1/8-inch thick. With the standard puff pastry sheets found in the grocery stores, you won’t have much rolling to do.
Spread goat cheese over the puff pastry and top with dried cranberries and pistachios. Using your hand, lightly press the cranberries and pistachios into the cheese. Roll each long end of the rectangle into the center. Chill for about 15 minutes.
Cut the roll crosswise into 1/8-inch slices and divide the palmiers between two baking sheets covered with parchment paper. Chill for at least 1 hour.
Preheat the oven to 450 degrees F. Bake the palmier until they are puffed and light golden brown, 6 to 8 minutes. Quickly flip the palmiers and place back in the oven, switching positions of the baking sheets. Bake for an additional 4 to 5 minutes. Transfer the palmiers to a cooling rack and cool completely before serving.
Make ahead: The palmiers can be baked and then store in the fridge in an airtight container for 2 to 3 days, or frozen. Before serving, place unthawed palmiers on a baking sheet in a 350 degree F oven for 5 minutes.
Makes 2 dozen palmiers.
Hors d'oeuvres