Pepper Jelly Palmiers
Daily Inspiration S
Recipe from Southern Living.
1 pkgfrozen puff pastry, thawed
1 cplus 2 tbsp. finely shredded parmesan cheese
6 Tbspfresh chives, chopped
1/2 tspkosher salt (or less to taste depending on saltiness of parmesan cheese)
1/2 tspfreshly ground black pepper
1/2 cpepper jelly
How to Make Pepper Jelly Palmiers
- Roll one pastry sheet into a 12 x 10 inch rectangle on lightly floured parchment paper. Sprinkle with half of the cheese, 3 tbsp. chives and 1/4tsp. each salt and pepper. Roll up pastry, jelly-roll fashion, starting wth each short side and ending at middle of pastry sheet. Wrap pastry tightly with parchment paper. Repeat procedure with remaining pastry sheet, cheese, chives, salt and pepper. Freeze pastries 1 to 24 hours.
- Preheat oven to 375 degrees. Remove pastries from freezer, and let stand at room temperature 10 minutes. Cut each roll into 1/4 inch thick slices, and place on parchment paper-lined baking sheets.
- Bake, in batches, 20 minutes or until golden. Microwave pepper jelly in a microwave-safe bowl at HIGH 1 minute. spread 1/2 tsp. pepper jelly onto each palmier. Serve immediately.