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Salty palmiers

  • 480 g puff pastry
  • 45 g parmesan, grated
  • 60 g Cheddar, grated
  • 1 pcs egg yolk
  • 15 g basil, fresh, chopped
  • 15 g thyme, fresh, chopped
  • 15 g oregano, dried, crushed
  • 1 pinch fresh ground salt
  • 8 ml water
  • 15 ml extra-virgin olive oil

  1. Preheat oven to 180°C.
  2. On a lightly floured surface, roll out 1 sheet thawed puff pastry to a 20-32-cm rectangle.
  3. Gently brush with olive oil and sprinkle with parmesan, cheddar, herbs, and salt.
  4. Fold dough lengthwise into thirds and then fold in half.
  5. Refrigerate for 10-12 minutes. This is why you will be able to cut into pieces easier.
  6. Cut dough crosswise into 0.5-cm thick slices.
  7. Place slices on 2 large baking sheets, lined with parchment paper.
  8. Refrigerate until firm, about 30 minutes.
  9. In a bowl, combine egg yolk with water, to make egg wash.
  10. Brush tops of pastry with egg wash.
  11. Set in the oven and bake until golden brown, about 25 minutes, rotating sheets halfway through.
  12. Serve at room temperature.

Good points

  • Low in cholesterol
  • Very low in sugar

Preparation time: 40 min
Portions: 8
Difficulty: easy
Cuisine: International
General (in 1 portion)
Calories: 415.78 kcal
Carbohydrates: 29.26 g
Cholesterol: 35.88 mg
Sugar: 0.63 g
Protein: 9.08 g
Fat: 29.52 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com