Roquefort Palmiers

Welcome to a recipe that transforms a few humble ingredients into an utterly show-stopping appetizer. These Roquefort Palmiers are the epitome of sophisticated baking, looking as though they came from the case of a Parisian patisserie yet being deceptively simple to create. The magic lies in the contrast of textures and tastes: ethereally flaky, homemade puff pastry gives way to a rich, creamy Roquefort cheese filling, each bite punctuated by the earthy crunch of toasted walnuts. The process is a joy. You'll begin by rolling your delicate, buttery pastry into a perfect rectangle. Then, you'll whip the bold, tangy Roquefort into a smooth spread, folding in the finely chopped walnuts for that essential textural surprise. This flavorful mixture is lavishly spread over the pastry before it's rolled, chilled, and sliced into the classic palmier shape. As they bake, your kitchen will fill with an irresistible aroma. The pastry will puff into a hundred delicate, shattering layers while the cheese melts into a savory, creamy pocket. The result is a bite that is at once rich and sharp, crisp and tender, sophisticated and wholly addictive. Let's begin.

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Welcome to a recipe that transforms a few humble ingredients into an utterly show-stopping appetizer...

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Cheese Filling

Cut roquefort into pieces, and process it with the sour cream in a food processor until the mixture is smooth and easily spreadable.

Puff Pastry

On a lightly floured surface, roll the puff pastry into a 10"x13"/25x33cm rectangle, about ⅛"/3mm thick. Brush off any excess flour. Transfer the pastry to a parchment-lined baking sheet and chill for at least 15 minutes. Tip: work quickly and return the pastry to the refrigerator or freezer a few minutes anytime it becomes soft or difficult to handle.

Palmiers

Using an offset spatula, spread the room temperature cheese mixture evenly over the entire surface of the cold pastry. Sprinkle the crushed walnuts uniformly over the cheese and season generously with freshly ground black pepper. Gently press the nuts into the cheese mixture to adhere. Fold the two long sides inward towards the center so they almost meet, leaving a ½-inch/1cm) gap between them. Then, fold one side over the other, as if closing a book, to form a tight, symmetrical log consisting of six layers.
Using a sharp knife, slice the log in half to create two shorter logs. If the pastry has softened, wrap the logs in plastic wrap and chill until firm, about 30 minutes (or freeze for 15 minutes). Slice each log crosswise into 18 equal pieces (about ½-inch or 1cm thick), for a total of 36 palmiers.

Storage

The beauty of these palmiers extends beyond their flavor—they are a perfect make-ahead appetizer. Once shaped, the unbaked logs can be frozen for up to three months, allowing you to bake off just a few or a full batch straight from the freezer whenever inspiration or company strikes.

Baking

Arrange the palmiers, cut-side up, on parchment-lined baking sheets, spacing them about 2 inches/5cm apart to allow for expansion. For an extra shine, brush the tops with egg wash if desired.
Preheat fan oven to 375ºF/190ºC. Bake palmiers 20-25 minutes. Let cool and serve them at room temperature. Enjoy!

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