Most people are more familiar with the sweet version of palmiers, made only with sugar, producing a delicious, slightly caramelized crisp cookie. This savory version is also a crisp cookie, but filled with shredded gruyere chesse and a sprinkling of sweet paprika. It is wonderful served with a glass of crisp white wine. I have made this cookie using both homemade and store-bought puff pastry (made with butter) and noticed no difference in taste or texture. If using store-bought pastry, seek out the ones made with butter; it makes a difference.
Gruyere And Paprika Palmiers
Makes about 30 palmiers
- 1 (9-ounce) sheet of puff pastry, homemade or store-bought (see headnote)
- 1 large egg
- 1/8 teaspoon Diamond Crystal kosher salt
- 4 ounces shredded gruyere cheese
- 1 tablespoon sweet Hungarian paprika
1. On a floured surface, roll the puff pastry dough to a 10 x 15-inch rectangle, with the longer side facing you.
2. In a small bowl, beat the egg with the salt until the egg wash is well blended.
3. Paint the entire sheet of dough with the egg wash. Sprinkle evenly with the cheese and the paprika. Cover the dough with plastic wrap and press down gently with a rolling pin so the cheese adheres to the dough.
4. Working from the long ends, fold each end halfway towards the center of the pastry. Then fold each side again towards the center until the folded edges almost touch. Fold one side over the other and press lightly. Place on a baking sheet lined with parchment paper. Cover with plastic wrap and chill for at least an hour.
5. Meanwhile, position a rack in the center of the oven and preheat to 400 degrees F. Line 2 baking sheets with parchment paper.
6. Cut the dough into 1/2-inch slices and arrange, cut sides up, on the prepared pans, spacing them about 2 inches apart.
7. One pan at a time, bake each for 20 minutes, or until the palmiers are golden and crisp. Serve at room temperature.
STORAGE: Keep at room temperature, uncovered, for up to 2 days.
DO AHEAD: Place the unbaked palmiers close together on a parchment-lined baking sheet and put in the freezer. When frozen, transfer the palmiers to a zip-top storage bag and freeze for up to 3 months. Bake from the frozen state and just add 1 to 2 minutes to the baking time.
