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This recipe is very easy but looks difficult. It is flaky, cheesy, and people can’t get enough. You can make it with homemade puff pastry or store-bought if you’re in a pinch.
What you’ll need:
1 sheet of puff pastry, thawed
6 oz goat cheese
3 oz cream cheese, room temp
1/3 C heavy cream
½ C grated parmesan cheese
2 T finely chopped fresh parsley
1 T finely chopped fresh chives
Salt and pepper to taste
What to do:
In bowl of a stand mixer fitted with a paddle attachment, combine the goat cheese and cream cheese until creamy. Add heavy cream and continue to paddle until smooth. Add cheese, herbs, and seasoning. Mix until combined. Set aside.
Roll sheet of puff pastry on lightly floured surface until pastry sheet is 1/8th of an inch thin. Spread a thin, even layer of the cheese mixture on the entire surface of the puff pastry. Fold left side of pastry length wise in by one forth. Repeat with the right side of the pastry. You should have a gap between the two folded over sides that is equal to twice the width of the folded over sections. Spread a thin layer of cheese mixture over the left and right sides. Fold each of the two sides in again lengthwise so that the seams of each side are now touching. Spread another thin layer of cheese mixture over the folded sections. Fold puff pastry in half lengthwise. Wrap dough tightly with plastic wrap and chill for 1 hour.
Preheat oven to 350°F. Slice puff pastry log width-wise in slices about ½ an inch thick. Place slices flat on a parchment-lined sheet pan. Bake palmiers at 350° for about 10-12 minutes, or until golden brown. Allow to cool on sheet pan until ready to serve.