CRANBERRY, PISTACHIO & GOAT CHEESE PALMIERS

By jarren

Ingredients

• 1 sheet (8 oz) purchased puff pastry sheet, thawed
• 2 oz goat cheese (chevre), room temperature
• 1/3 cup (slightly packed) dried cranberries
• 1/4 cup pistachios, roughly chopped

Details

Servings 2

Preparation

Step 1

Roll the puff pastry sheet into a rectangle that is at least 8 inches wide and no less than 1/8-inch thick. With the standard puff pastry sheets found in the grocery stores, you won’t have much rolling to do.

Spread goat cheese over the puff pastry and top with dried cranberries and pistachios. Using your hand, lightly press the cranberries and pistachios into the cheese. Roll each long end of the rectangle into the center. Chill for about 15 minutes.

Cut the roll crosswise into 1/8-inch slices and divide the palmiers between two baking sheets covered with parchment paper. Chill for at least 1 hour.

Preheat the oven to 450 degrees F. Bake the palmier until they are puffed and light golden brown, 6 to 8 minutes. Quickly flip the palmiers and place back in the oven, switching positions of the baking sheets. Bake for an additional 4 to 5 minutes. Transfer the palmiers to a cooling rack and cool completely before serving.

Make ahead: The palmiers can be baked and then store in the fridge in an airtight container for 2 to 3 days, or frozen. Before serving, place un-thawed palmiers on a baking sheet in a 350 degree F oven for 5 minutes.