Goat’s Cheese, Parmesan and Caramelised Onion PalmiersPosted 28 February 2011 by Debbie
Palmiers are so easy to make, but I haven’t tried savoury ones up until now. It took me about 5 seconds to decide what fillings to use – sweet caramelised onions, salty parmesan cheese and creamy goat’s cheese go so well together! These can be really simple, if you use ready-made puff pastry (obscenely easy if you use ready-rolled!), and you can use caramelised onions from a jar. Of course, if you’re looking to put a bit more effort into it (and get more credit!) you can make the puff pastry and caramelise the onions yourself. I think the tangy red onion chutney I made back in December would work a treat.
Measurements can be approximate
- 500 g puff pastry
- 50 g goat’s cheese
- 50 g parmesan cheese
- 2 tbsp caramelised onions or caramelised onion chutney
Roll out your puff pastry into a rectangle, about 1cm thick. Spread the caramelised onions over the surface of the pastry.
Starting from the long sides of the pastry, roll each side in until they meet in the middle. It helps to brush a little liquid (water, milk, egg, whatever) on the pastry where it meets, to help it stick together.
Now, you could just slice the pastry up now, but it’s better to chill it for a while. Palmiers are so easy to make, but it can be slightly trickier getting them to look nice, and it definitely helps to chill the roll first, so it holds its shape when you slice. I like to put it in the freezer for a couple of hours. Once it’s cold and heading towards frozen, slice the roll into palmiers, about 1 cm thick (or however thick you want them to be).