Sun-Dried Tomato & Goat Cheese Palmiers
Recipe - Welcome
Sun-Dried Tomato & Goat Cheese Palmiers
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Ingredients
2 sheets frozen puff pastry, thawed
1/2 cup ricotta cheese
1 (4 oz) log goat cheese
2/3 cup sun-dried tomatoes, drained and pureed (see note)
1 1/2 cups Parmigiano-Reggiano, grated
Directions
- Heat oven to 425 degrees. Roll out one sheet of pastry into a rectangle about 1/8 inch thick. Trim to approximately 8 x 11 inches. Spread half the ricotta on pastry. Spread half the goat cheese and sun-dried-tomatoes. Sprinkle with half the Parmesan. Roll each long edge of the pastry into the center of the rectangle, making sure the pastry is tight and even. Repeat process with the remaining ingredients. Wrap rolls separately with plastic wrap, and transfer to the freezer for 20 minutes to firm.
- Remove rolls from freezer and slice into 1/2-inch-thick slices. Place palmiers 2 inches apart on a parchment-lined baking sheet. Bake until puffed and lightly golden for about 9 minutes. Turn over, and bake until golden for an additional 5 minutes. Let cool completely on wire rack. Makes 24.
- Note: Sun-dried tomatoes packed in oil is advised. If using dried tomatoes, reconstitute in hot water for 20 minutes. Drain water and puree with 2 tablespoons of extra virgin olive oil.
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Servings
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Jus-Rol Puff Pastry, Dough, Pre-Rolled - 13.2 Ounce
$4.98$0.38/oz
Frigo Cheese, Part-Skim, Ricotta - 15 Ounce
$5.28 was $5.48$0.35/oz
La Bonne Vie Goat Cheese, Original - 4 Ounce
$5.49$1.37/oz
Culinary Tours Sun-Dried Tomatoes Halves With Italian Herbs In Extra Virgin Olive Oil - 8.5 Ounce
$5.98$0.70/oz
Not Available
Directions
- Heat oven to 425 degrees. Roll out one sheet of pastry into a rectangle about 1/8 inch thick. Trim to approximately 8 x 11 inches. Spread half the ricotta on pastry. Spread half the goat cheese and sun-dried-tomatoes. Sprinkle with half the Parmesan. Roll each long edge of the pastry into the center of the rectangle, making sure the pastry is tight and even. Repeat process with the remaining ingredients. Wrap rolls separately with plastic wrap, and transfer to the freezer for 20 minutes to firm.
- Remove rolls from freezer and slice into 1/2-inch-thick slices. Place palmiers 2 inches apart on a parchment-lined baking sheet. Bake until puffed and lightly golden for about 9 minutes. Turn over, and bake until golden for an additional 5 minutes. Let cool completely on wire rack. Makes 24.
- Note: Sun-dried tomatoes packed in oil is advised. If using dried tomatoes, reconstitute in hot water for 20 minutes. Drain water and puree with 2 tablespoons of extra virgin olive oil.