Goat cheese and caramelized onion puff pastry palmiers

The fabulous appetizer that pulls a disappearing act!

I could not believe how fast these little treats got devoured when I served them to my book club recently. They’re the perfect thing, really – crisp and light and full of flavour. I love that you can prepare them ahead of time and tuck them in the fridge so they’re ready to bake right before you serve them. Palmiers are traditionally made in sweet versions (though I prefer them in savoury form) and get their name because apparently they are shaped like palm leaves. There are so many different ways you can fill them, but I love the simplicity of goat cheese and caramelized onions. You can play around with different flavours of goat cheese (I used a cranberry version for my book club and it was terrific) or you can add in fresh herbs or even a drizzle of honey. Palmiers are best eaten the day they are baked and they’d be ideal for a brunch or even a baby or bridal shower.

Ingredients

  • 1 large Spanish onion, diced
  • 2 tablespoons olive oil
  • 1 sheet puff pastry, thawed but still cold
  • 5 ounces (140 g) goat cheese (plain or flavoured)

Method

  • Caramelize onions by combining with olive oil in a large saucepan. Place over medium heat and cook, stirring often, for 3 – 4 minutes, or until onions have softened. Reduce heat to medium low; cover pot and cook 25 minutes, stirring occasionally. Remove lid and increase heat to medium-high then cook, stirring constantly, for 4 – 5 minutes until golden brown. Transfer to a bowl and set aside.
  • Roll lightly floured puff pastry out between two sheets of parchment paper to form a rectangle approximately 9 x 14 inches (22.5 x 35 cm).
  • Scatter caramelized onions across the pastry, leaving a small gap down the centre.
  • Repeat with the goat cheese.
  • Working on one long side, roll the puff pastry into a cylinder, just until you get to the middle of the sheet.
  • Roll up the other side.

  • Wrap the cylinder in parchment paper or plastic wrap and refrigerate for at least 30 minutes, or until ready to bake (within 12 hours).
  • To bake, preheat oven to 400F. Line a baking tray with parchment paper and set aside.
  • Slice the cylinder of filled dough into 1/4 inch (.6 cm) slices and lay them out on the parchment-lined sheet.
  • Bake for 16 – 18 minutes, or until pastry is puffed and beginning to brown.
  • Serve warm or at room temperature.

Makes approximately 30 palmiers.

 

About Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.
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