Nutmeg, Cream Cheese and White Chocolate PalmiersPosted 8 December 2010 by Debbie
These nutmeg, cream cheese and white chocolate palmiers were inspired by these palmiers from Cookin’ Canuck. I’ve never made palmiers before although I’ve wanted to for a while. They looked easy to make and they were really, although I might need a bit of practise at rolling the puff pastry up into the palmier shape. My finished specimens lacked visual finesse, but were very tasty. They weren’t as chocolatey as I imagined; the main flavours are the cream cheese and nutmeg.
- 500 g puff pastry
- 100 g cream cheese
- 100 g white chocolate
- 2 tsp brown sugar
- 1/2 tsp nutmeg
- 1/2 tsp vanilla extract
Beat the cream cheese until, er… creamy. Beat in the sugar, nutmeg and vanilla.
Roll out the puff pastry into a rectangle, about 1/8 inch thick. Spread the cream cheese mixture on top.
Grate the chocolate and sprinkle it onto the cheese. Roll the pasty up from one edge until yo reach the middle, and then roll the other side to match.
At this point it’s probably worth brushing the pastry with milk, water or beaten egg, to help it stick together. I didn’t, and it fell apart a bit. Wrap the pastry up in cling film, and chill for at least 15 minutes. I actually put mine in the freezer for a while, as it was still too soft to cut. Once chilled, uncover and with a sharp knife, slice the pastry roll into individual palmiers. Put them on prepared baking sheets and chill again.
Bake them at 230° C for about 8 minutes, turning them over half way through. This first attempt of mine was a bit clumsy. I should have rolled the pastry a bit thinner, and paid more attention to sticking it together. They were very nice though. Can’t wait to try some savoury ones!