Cheese Palmiers :D

Palmiers are those pretty, heart-shaped pastries you spot in bakery windows, and the savory cheese version is even easier than it looks, just three ingredients standing between you and a tray of crisp, cheese-flecked spirals.

The whole thing starts with store-bought puff pastry. Roll it out, scatter grated cheese into every corner, then roll both long sides in to meet in the middle. That double roll is what creates the classic palmier shape: two coils that bake into a heart.

Slicing the log and laying the pieces flat exposes all those buttery layers, which puff up and crisp around the melting cheese as they bake.

A brush of beaten egg before baking is the finishing touch. It gives the pastries a glossy, deep-golden sheen and helps the edges crisp into shatteringly flaky layers.

Kitchen Tips

• Press the cheese right into the corners and edges so every slice is evenly filled.
• Roll the two sides in tightly so the palmiers hold their shape and don’t unravel in the oven.
• Chill the rolled log a few minutes before slicing if it’s too soft to cut cleanly.
• Space them well apart on the tray, since puff pastry expands a lot as it bakes.

Variations

• Use sharp cheddar, parmesan, or gruyere for stronger flavor.
• Sprinkle in herbs, smoked paprika, or a little mustard with the cheese.
• Add finely chopped ham or a thin spread of pesto before rolling.