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Herby palmiers

Name: Herby palmiers
Yield: For lots of people
Cuisine: French recipes
Ingredients: 500g block of puff pastry; Plain flour for dusting; 150g pack of Boursin Pepper soft cheese; 3 tbsp crème fraîche; 12 Parma ham slices; Bunch of fresh parsley, leaves finely chopped; Bunch of fresh chives, finely chopped; 4 tbsp freshly grated Parmesan; 1 large free-range egg, beaten; Olive oil for greasing

Published: 30 Nov 10
Updated: 18 Mar 24

These simple savoury palmiers are filled with delicious soft cheese, ham and complimenting herbs to boot.

Easy
December 2010

Test kitchen approved

For lots of people
Takes 25 minutes to make, 10 minutes to cook, plus chilling and cooling

These simple savoury palmiers are filled with delicious soft cheese, ham and complimenting herbs to boot.

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Ingredients

500g block of puff pastry
Plain flour for dusting
150g pack of Boursin Pepper soft cheese
3 tbsp crème fraîche
12 Parma ham slices
Bunch of fresh parsley, leaves finely chopped
Bunch of fresh chives, finely chopped
4 tbsp freshly grated Parmesan
1 large free-range egg, beaten
Olive oil for greasing

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Method

Preheat the oven to 200°C/fan180°C/gas 6. Cut the pastry block in half and roll out each piece on a lightly floured surface to a rectangle measuring 18cm x 35cm. Mix the Boursin with the crème fraîche and spread evenly over each piece of pastry. Arrange the slices of Parma ham over the top and scatter with the herbs and Parmesan. Taking the long side, roll up tightly until you reach the middle, then repeat on the other long side so the two rolls touch one another.
Place on a baking sheet, wrap tightly in cling film and chill for 20 minutes. Brush with the beaten egg, trim off the ends, then cut crossways into 1cm thick slices. Put the slices on a lightly oiled baking sheet and bake for 12 minutes or until crisp and golden. Cool the palmiers on a wire rack and serve warm or at room temperature.