Apple-Cheddar Palmiers
By: Leah Rodrigues
Published: November 29, 2011

Apple cheddar palmiers are a tasty cracker that can be put together in under 20 minutes.  They are perfect to send to school with the kids, serve at a party, or just to munch on.  Palmiers are made easy with the help of store bought puff pastry.  When available, purchase the all-butter puff pastry for optimal flavor and texture.  You can adjust the fillings to your own tastes, but the apple and cheddar combination is especially delicious. Homemade apple cheddar palmiers should find a permanent place in your recipe repertoire.
Apple Cheddar Palmiers
Ingredients:



2 tablespoons butter
2 baking apples, peeled and diced
2 shallots, chopped
1/2 teaspoon nutmeg or cinnamon
Salt and pepper
1 cup sharp grated cheddar
2 sheets puff pastry (1 box)
1 egg
 
Directions:
 








Preheat a skillet to medium-high. Saute the apples and shallots in butter for 3-5 minutes. Add the nutmeg and salt and pepper to taste.


   
Lay each piece of puff pastry on its own piece of parchment paper and roll them lightly.


   
Top both pieces with apple mixture and distribute evenly. Then top with them with shredded cheese.


   
Fold the pastry sheets inward ¼ of the width on both ends. Fold in again so that the dough meets in the middle. Fold one more time.


   
Wrap the rolls in the paper and put the rolls in the fridge for at least 30 minutes to chill before cutting. (Wrap them well if you are prepping ahead).


   
When ready to bake, preheat the oven to 450 degrees F. Carefully slice each roll into 12-15 ½ inch slices and lay flat on parchment paper lined baking sheets. Whisk the egg and brush it over the tops. Bake for 12-14 minutes.


   
Cool before lifting! Makes 24-30.

Preheat a skillet to medium-high. Saute the apples and shallots in butter for 3-5 minutes. Add the nutmeg and salt and pepper to taste.


     
Lay each piece of puff pastry on its own piece of parchment paper and roll them lightly.


     
Top both pieces with apple mixture and distribute evenly. Then top with them with shredded cheese.


     
Fold the pastry sheets inward ¼ of the width on both ends. Fold in again so that the dough meets in the middle. Fold one more time.


     
Wrap the rolls in the paper and put the rolls in the fridge for at least 30 minutes to chill before cutting. (Wrap them well if you are prepping ahead).


     
When ready to bake, preheat the oven to 450 degrees F. Carefully slice each roll into 12-15 ½ inch slices and lay flat on parchment paper lined baking sheets. Whisk the egg and brush it over the tops. Bake for 12-14 minutes.


     
Cool before lifting! Makes 24-30.