Chop nuts into small pieces and set aside. In a food processor, blend cheese with creme fraiche until smooth enough to be easily spread; keep at room temperature.
Roll out puff pastry into a 10''x13'' (25x33cm) 1/8'' (3mm) thick rectangle, remove excess flour and chill. Always work with cool pastry – so, put back in the refrigerator as often as necessary.
Using an off set spatula, spread the cheese mixture on the chilled pastry sheet, cover the all surface with the chopped nuts and season with freshly ground black pepper.
Gently flatten nuts into the cheese mixture. Fold twice from 6 and 12 o’clock leaving an half inch (2cm) free space in the middle. Fold one side on the top of the other to form the final palmier shape. Cut log in half, chill or freeze in an air-tight container for later use. Cut each log into 18 palmiers. Make 3 rows of 6 palmiers (18) per tray leaving a large space in between. Egg wash if desired.
Bake Roquefort palmiers in a preheated 400ºF (200ºC) oven for about 20 minutes / 15 min if using a convection oven.
Serve at room temperature – Enjoy!