Ingredients
The following ingredients have 28 Servings
- 350 g puff pastry
- filling of your choice
- a little beaten egg
- 75 g finely grated gruyere cheese
- 100 g smoked pancetta
Instruction
- Roll out the pastry on a lightly floured work-surface and trim neatly to a 25x35cm rectangle. Or use ready rolled puff pastry.
- Brush the surface with beaten egg. Sprinkle about half of the cheese evenly over the surface of the pastry right up to the edges.
- Lay the pancetta in a single layer on top and sprinkle with the remaining cheese.
- Fold the 2 longest lengths of the pastry into the centre. Next fold the 2 lengths over again so that they almost meet in the centre. Then fold in half. Use a little more beaten egg to stick the two sides together if required. Cover and chill for 30 minutes.
- Preheat the oven to 200℃/180℃ fan/gas mark 6. Line two baking sheets with parchment.
- Using a sharp knife, cut half the pastry into slices about 1 cm thick, place well spaced on the baking sheets. Bake for 15 minutes. Turn the palmiers over and cook for a further 5–10 minutes until the pastry is golden. Cool on a wire rack.
