Recipe: Mini Stilton Palmiers

the appetizer:

Prepare for your next party with Cheese Hors d'Oeuvres by Hallie Harron, with recipes like Caramelized Onion, Cambozola, and Pear Galette; Mini Stilton Palmiers; and Verrine of Goat Cheese and Fruit.

Cookbook

Mini Stilton Palmiers

Makes 36 Palmiers

Cheese Choices

Try a rich Gorgonzola or the elegant blue from Great Hill Dairy in Massachusetts in place of the Stilton.

It's easy to enjoy these mini pastries with maxi flavor. Stilton is a good cheese choice here, especially if your guests enjoy strong, rich flavors. You may also use Gorgonzola. If you'd like a somewhat milder flavor, try wrapping the pastry around a nutty Gruyere or mild Monterey Jack.

1 sheet frozen puff pastry dough, thawed
1 large egg, beaten
1/2 cup crumbled English Stilton cheese (about 2 ounces)

1 Unroll the pastry sheet and cut it in half lengthwise (no need to roll it out). Working with one piece at a time, brush the surface edges with the egg, forming a 1-inch border. Scatter half the cheese over the top of the pastry, avoiding the egg-brushed border.

2 Fold in the long sides to meet in the middle of the sheet. With the long side still toward you, fold the top and bottom of the pastry sheet to meet again in the center. Fold the top half over the bottom. Turn the roll over and pinch the ends together to seal. Repeat with the remaining pastry sheet and cheese. Wrap the dough in plastic wrap and freeze for 30 minutes or up to 1 month.

3 Preheat the oven to 400 degrees F. Oil or spray 2 baking sheets.

4 If the roll has frozen solid, let it thaw for 15 minutes before slicing. Cut each roll into 1/4-inch thick slices and place cut side down 1/2 inch apart on the baking sheets. Bake for 15 minutes, or until golden. Let coolon a rack and serve at room temperature.

from:
Cheese Hors d'Oeuvres:
50 Recipes for Crispy Canapés, Delectable Dips,
Marinated Morsels, and Other Tasty Tidbits
by Hallie Harron
Harvard Common Press, 2008
Hardcover, $12.95
ISBN-10: 1558323716
ISBN-13: 978-1-55832-371-1
Recipe reprinted by permission.

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