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Savory Palmiers with Roquefort Blue Cheese & A Giveaway!

With so many holiday gatherings the need for appetizers seems to pop up frequently this time of year . It’s nice to have a variety of appetizer recipes in your arsenal. I love it when I find a recipe that yields a large quantity for my efforts. Today’s recipe uses Pepperidge Farm Puff Pastry. It comes frozen so you can keep a package in your freezer for easy appetizers and desserts. These are not my best photos – no natural light at night this time of year! But these are so cute! I love the heart shape – I’m a sap – what can I say?

With ingredients like pesto, sun dried tomatoes, pine nuts and Roquefort cheese baked inside puff pastry you know you have a winner!

Since I had never made palmiers before( which by the way are usually thought of as a sweet and made with sugar and cinnamon) it was a little tricky to figure out how to roll these up. I doubted my first attempt so I went on line and found a video to make sure I was doing this correctly. Work with one sheet of thawed puff pastry at a time. Roll out on a floured surface (my Corian counter top is good for this) and sprinkle with half of the pesto, sun dried tomatoes, toasted pine nuts and cheese.

Fold each end halfway to the center.

Why doesn’t my kitchen look all neat and clean the way the kitchens on the TV Food network look? I need me some of those kitchen fairies who clean up while I cook! :) Maybe Santa will bring me some.

Leave a little tiny space in the center.

Then fold each side again towards the center, until the folded edges almost touch.

Finally fold one side over the other and press lightly.

Place on a baking sheet lined with parchment paper or a silpat mat. Cover with plastic wrap and chill in the refrigerator for 45 minutes before slicing.

Some of the palmiers unrolled a little or ended up having odd shapes but no matter how they look the taste is awesome! They are good hot out of the oven or at room temperature.

Hubby Tom even ate some leftovers cold right out of the frig! Yummy!

Savory Palmiers

• 1 package frozen Pepperidge Farm puff pastry, defrosted

• 1/4 cup prepared pesto, store bought ( home made if you have it)

• 1/2 cup crumbled Roquefort cheese (original recipe called for goat cheese)

• 1/4 cup finely chopped sundried tomatoes in oil, drained

• 1/4 cup toasted pine nuts

• Kosher salt optional – the cheese was salty enough – so I didn’t use any extra

Directions

Lightly flour a board and carefully unfold one sheet of puff pastry. Roll the pastry lightly with a rolling pin until it’s 9 1/2 by 11 1/2-inches. Spread the sheet of puff pastry with half the pesto, then sprinkle with half the cheese, half the sun dried tomatoes, and half the pine nuts. Sprinkle with 1/4 teaspoon salt.

Working from the short ends, fold each end halfway to the center. 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. Repeat the entire instructions for the second sheet of puff pastry using the remaining ingredients. Cover with plastic wrap and chill for at least 45 minutes.

Meanwhile, preheat the oven to 400 degrees F.

Cut the prepared rolls of puff pastry in 1/4 inch thick slices and place them face up 2 inches apart on baking sheets lined with parchment paper. Bake for 14 minutes, until golden brown. Serve warm

Yield: 60 appetizers  Serving Size: 2 palmiers

Nutritional Information

Per Serving: calories 110, fat 7.8, chol. .43mg, Sodium 55 mg, Carbs 8.5, fiber 0.38g, Protien 1.63 g  WWPP 3

Recipe Source: Barefoot Contessa Back to Basics cookbook

The original recipe calls for using goat cheese but in typical fashion I subbed what I had in my cheese drawer. I was recently sent a sample of Roguefort cheese by Ile DE France to try and review. It is the perfect cheese for this appetizer. Ile DE France Roquefort cheese is soft, creamy and salty.

The cheese is made from the milk of grass fed sheep. The penicillium Roguefortii is extracted from their own home baked bread. No other cheese make uses their own bread to produce the cheeses blue mold. The bread is baked in traditional wood ovens and then aged in curing caves to develop it’s blue mold. This process results in it’s tangy flavor and creamy texture. Roquefort is named after the Southern French village of Roquefort in Aveyron.

Ile de France  CHEESE GIVEAWAY!

Five people will be randomly selected to win. Prizes can only be sent within the USA.

The cheese packages will include Ile de France brie, goat cheese and Roquefort!

How to enter:

You must leave me a comment telling me what your favorite cheese is. That’s it – so easy!

For additional chances to win do any of the following but you must come back and leave me a separate comment for each additional step you do. This giveaway will remain open until Wednesday night December 21, 2011 at midnight Pacific time. The five winners will be randomly picked using Random.ORG.

1. Like my facebook page.

2. Leave a comment on my facebook page telling me you want to win this giveaway.

3. Follow me on twitter.

4. Tweet about this giveaway with a link back to this post.

5. Leave me a comment telling me what recipe from Nutmeg Notebook you have tried and liked.

6. Post about this giveaway on your blog with a link back to this post and leave me a link in the comment section to your post.

7. Tell someone about this giveaway, invite them to enter and leave me a comment telling me who you shared with.

8. Post about this giveaway on any message board and leave me a link in the comment section to your post.

9. Come out of lurking and introduce yourself to me! I’d love to know who is reading the blog!

Nutmeg Notes

It has been a busy hectic week here and I imagine that most of you are experiencing the same thing in your part of the world! I did manage to have a girls night out with a couple of friends earlier in the week. We ate at a Vietnamese restaurant and the food was outstanding! We shared some Vietnamese salad wraps with shrimp that were delicious. As you know I love trying new foods be it in a restaurant or in my own kitchen.

Last night I made my old standby of Chicken Enchiladas but this time I used Trader Joes enchilada sauce. It has some kick to it! Hubby Tom and I liked it a lot. I also made half a pan of chicken enchiladas with Verde Sauce and those were also delicious. There is so much leftover that I won’t have to cook today – love that!

Tami

Add Your Thoughts

Be sure and enter the giveaway! This cheese is amazing.


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19 comments

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  1. Kiri W. says:

    So many! If I HAD to pick, probably camembert. Mmm!

  2. Racheal says:

    My favorite cheese is goat cheese, so when I make these I think I will revert back to the original recipe ! :)

    I love TJ’s enchilada sauce for a quick meal!

    Thanks for sharing this great recipe!

  3. Lori says:

    Those look so good! I have a hard time choosing a favorite cheese. I love feta and asiago, but I am loving this new smoked cheddar I got from a local farm. Yum!

  4. Katie says:

    I love most cheeses, but goat cheese is my ultimate favorite!

  5. Cammy@TippyToeDiet says:

    My absolute favorite cheese is good ol’ aged Cheddar or hoop cheese. But you won’t see me turning down gorgonzola or Havarti. Heck, you probably wouldn’t see me turning down Cheez Whiz at this point. LOL

    I made a big batch of my Mexican Chicken a few weeks ago and somehow used jalapenos instead of green chiles. SpicEE! But good!

  6. sarah@spinach and spice says:

    Great giveaway.. my family is full of cheese lovers!
    My mom is the blue cheese girl in the family, but I love smoked gouda or gruyere!

  7. The Candid RD (Gina) says:

    Great giveaway (and fabulous recipe)!!!
    My favorite cheese is definitely blue, but second is parmesan (I know, weird) and then feta and swiss.

    I follow you on Facebook and Twitter, and I tweeted!

  8. Jody - Fit at 54 says:

    I can’t do cheese so no need to enter me but had to say that you are amazing!!! Start your own YouTube channel!!!

  9. Carol says:

    These look delicious Tami!! My favorite cheese is Asiago.

  10. PurpleLarkspur says:

    I am a total sucker for goat cheese. Yum!

  11. PurpleLarkspur says:

    I follow you on Twitter. I am @purplelarkspur

  12. pinkvision says:

    Those look yummy! Puff pastry is so great. Yes, I’d like a Magic Kitchen Fairy too :)

  13. Faith says:

    Life is better with cheese! Brie is my fave!

  14. Judy says:

    Hmmm… I’m really hooked on Havarti right now!!

  15. Sue says:

    I like most cheeses. I have made your Vegetable Soup recipe several times and love it!

  16. Dianne says:

    I love goat cheese & feta. Love your blog.This is a great recipe.

  17. Phillys says:

    My favorite is Maytag blue cheese, but I like most cheeses! I would love to win some!

  18. Pepper says:

    My favorite cheese is Cougar Gold. It is a sharp cheddar made in WA state.
    http://cougarcheese.wsu.edu

  19. Helen says:

    First of all, those palmiers look amazing. I usually do a bunch of appetizers for New Year’s Eve and think those need to be in this year’s rotation!

    My favorite cheese is one I usually only get to have when we go to St. Martin. It’s a French cheese called Mimolette. I recently found it at BJ’s and I don’t think it lasted a week!

    But I have to say, I don’t believe I’ve met a cheese I didn’t like lol! I probably only think the Mimolette is my favorite because I get it so rarely :)

  1. Honey Lacquered Almonds with Rosemary & Black Pepper » Nutmeg Notebook says:

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