Palmiers with Sage and Romano Cheese
This recipe makes 33 pieces servings
- Portion size: 33 pieces
These cheesy, buttery "palm trees" come with three guarantees: they're very easy, they're very impressive looking and they will disappear very quickly.
- 1/4 cup 1/4cupbutter
- 4 4cloves garlic, minced
- 1 pkg 1pkg(411 g) puff pastry, thawed
- 3 tbsp 3tbspchopped fresh sage
- 1/3 cup 1/3cupgrated romano cheese
- 1 1eggeggs, beaten
In small skillet, melt butter over medium-low heat. Add garlic; cook, stirring occasionally, for 8 minutes or until softened and fragrant. Let cool slightly.
On lightly floured surface, roll out half of the pastry into 12- x 10-inch (30 x 25 cm) rectangle. Brush with half of the garlic butter, leaving 1/2-inch (1 cm) border on all sides. Sprinkle with half of the sage, then half of the cheese. Lightly brush border with egg.
Starting at short end, roll up jelly roll-style just to centre of rectangle; roll up other side to meet in centre. Gently turn over, lightly brush all over with egg. Using serrated knife, trim ends; cut into 1/2-inch (1 cm) thick slices. Place on greased or parchment paper-lined baking sheets; press down lightly. Repeat with remaining pastry. Cover and refrigerate for 1 hour or up to 8 hours.
Bake in 425°F (220°C) oven for 15 to 20 minutes or until puffed and golden.
Additional information :
Tip: Thaw frozen puff pastry In the refrigerator overnight. Do not let it stand at room temperature very long before rolling or it will become too soft to roll out and will not puff.
Source : © CanadianLiving.com