Parmesan and Black Pepper Palmiers

My love for Palmiers started when I first started baking seriously, there was just something about them. They were flaky, literally covered in sugar, and the best part--they're shaped like little hearts! They are without fail the only dessert that comes straight to mind when given a package of puff pastry. Simple, yet they deceive everyone into thinking you're some kind of baking prodigy.

Parmesan and black pepper are an irresistible combination in my mind, I can and WILL eat Parmesan on anything and everything, so these Parmesan and Black Pepper Palmiers came naturally.  They are the perfect appetizer and come together in 30 minutes. 

Brush puff pastry with egg

Spread the cheese

Add the pepper

Fold towards middle (don't overlap like I did lol)

Fold again

One last fold

Parmesan and Black Pepper Palmiers

Makes 10--Time: 30 minutes

• 1 sheet puff pastry, thawed 
• 1/2 Cup Parmesan cheese (I prefer shredded)
• 2 Tsp black pepper
• 1 egg, beaten 
• Flour, as needed for rolling

Preheat oven to 410 F. Roll out thawed puff pastry on a lightly floured surface until dough is about 1/4 inch thick. Brush dough with beaten egg, just enough to cover the whole surface. Spread all of the Parmesan cheese all over the dough, leaving about a 1/2 inch border. Sprinkle black pepper over the cheese.

Position dough so that one of the long sides is facing you. Fold both of the long sides of the pastry so that they meet in the middle. Do this again, folding both sides towards the middle. Next, fold one half on to the other so that you have one log of dough. Using a sharp knife trim off the very ends of the log. Now, cut into 10 even 1 inch pieces (cut into 1/2 inch if you would prefer to have them smaller, this will also give you a couple of extras.) 

Place on Baking sheet lined with parchment about 2 inches apart, brush tops and sides with the rest of beaten egg. Bake for 8 minutes at 410 F and then reduce oven temperature to 350 F and let bake for 25-30 minutes, or until golden and puffed. Let cool and enjoy!

This recipe is great because you can play around with different cheeses, spices, and any other toppings! What type of Palmiers would y'all make?

- Madeleine