Parmesan Palmiers

This is the third time in my life that I tried my hand at making palmiers from scratch. I love puff pastry and I prefer to make my own dough when I have the chance. So yesterday, I suddenly decided that I wanted to make Palmiers.

This time I decided to try something different with the palmiers. I’ve made savory palmiers instead of sweet ones. Parmesan cheese and oregano for the filling….I have to admit though-- I wasn't sure if that was such a good idea! But I decided to give this a try and see how it turns out. Well results were… Amazing! They absolutely melted in my mouth. 

 

Buttery, crisp and full of flavor!

I think I’ll be making more puff pastry soon!

Palmiers Recipe: 
Makes 18-20

Puff Pastry Dough Recipe:

200 g / 7 ounces All-purpose flour / Plain flour
200 g / 7 ounces Cold Unsalted butter --cut into small cubes--
¼ tsp. salt
1 tsp. Lemon juice
100 ml / 1/3 C. iced water

Filling: Parmesan cheese and dry oregano. For sweet palmiers see below.
 

Preparation:
In a medium bowl or on a clean surface sift flour and salt. Make a well in the center and add butter. Mix both ingredients with a wooden spoon. Add lemon juice and iced water. Using your hands combined all ingredients—without breaking up the lumps—until all the flour is incorporated and a small ball of dough is formed. Do not knead. Dough should be sticky and shaggy.

Place dough onto a lightly floured surface. Add a little bit of flour on top of the dough. And using a rolling pin roll the dough into a rectangle three times. Fold the dough in three parts and continue to roll and fold. Repeat five times--adding a little bit of flour between each folding and rolling.

Wrap the dough in plastic wrap and chill in the fridge for 1 hour.
On a lightly floured surface, roll the dough into a rectangle .Add a little more flour if necessary to prevent sticking. Remember to use slow motions to create an even rectangle-- about 30 x 35 cm / 12 x 14 inches.
 

Assembling Palmiers:

 
Preheat oven to 200C/390F and lightly grease a baking tray. Set aside.

Sprinkle Parmesan cheese and dry oregano over the dough rectangle.

1-Fold the sides of the rectangle towards the center -2-Then fold them again so the two folds meet at the middle -3- Last fold, one side over the other.
Cut into slices –about 2 cm each .Bake for 15 to 20 minutes or until lightly golden. Let to cool on a wire rack.

Note:

• The most important thing to remember when making puff pastry is that climate and room temperature should be preferably cool. Otherwise it would affect dough during preparation.
• 
  With this puff pastry recipe, you can also make croissants, tarts and canapés.
• 
  If you don't want to make your own Puff Pastry-- you can buy the ready-made dough version available in supermarkets.
• 
  If you prefer sweet palmiers instead-- Just brush dough with egg wash and sprinkle with sugar. Following the same assembling steps explained in the above.
• 
  Palmiers can be frozen for later use.