Introduction: Blue Cheese Palmiers
Wow your guests with blue cheese palmiers. This quick finger food recipe takes less than 30 minutes & will surprise you with its savory & sweet filling!
Read more =>
Visit my blog for more tasty recipes - www.happyfoodstube.com
Step 1: Ingredients:
1 Sheet of Pre-rolled Puff Pastry (275g/9.7oz-36x26cm)
2 Tablespoons Apricot Jam
2 Large Apples
130g (4.6oz) Blue Cheese
Step 2: Directions:
Rinse, core and grate the apples. Transfer them into a clean kitchen towel or cheese cloth and squeeze out the juice (save it for drinking, it’s delicious).
In a mixing bowl, combine grated apples and blue cheese, crumbled. Use a fork to crush any large cheese pieces.
Place the pre-rolled puff pastry onto a chopping board. Spread over a thin layer of apricot jam and top with blue cheese mixture. Make sure it is evenly distributed all over the puff pastry sheet.
Now make sure the longer side of the puff pastry rectangle is facing you. Take the bottom end of the pastry and fold toward the middle, but only halfway. Repeat with the top side. Again, take the bottom but this time fold the ends right towards the middle. When you have done this, take a serrated knife and carefully cut the “sausage” into about 3/8 inch (1cm) slices.
Transfer them onto a baking tray lined with baking paper and bake at 200C/400F for 15 minutes or until golden brown. You should easily see the pastry being cooked through – it will change its texture completely – it will puff.
Serve warm or cold!
Step 3: FOLLOW, COMMENT AND SUGGEST
► DON’T FORGET TO FOLLOW ME ON INSTRUCTABLES, OVER 200 RECIPES AND TUTORIALS!
LEAVE YOUR COMMENTS, QUESTIONS, IDEAS AND SUGGESTIONS!
► Website: www.happyfoodstube.com
► Pinterest: https://www.pinterest.com/happyfoodstube
► YouTube: www.youtube.com/happyfoodstube
► Google+: https://plus.google.com/+happyfoodstube
► Facebook: https://www.facebook.com/happyfoodstube
► Instagram: http://instagram.com/happyfoodstube
► Twitter: https://twitter.com/happyfoodstube
We have a be nice policy.
Please be positive and constructive.