Comté and herb Palmiers
 
Prep time
Cook time
Total time
 
Author:
Serves: 2 dozen
Ingredients
  • ⅓ cup grated 12-15 month aged Comté cheese
  • 1 sheet store-bought puff pastry, thawed and kept cool
  • ¼ cup mayonnaise
  • 1 tbsp Dijon mustard
  • tbsp mixed chopped fresh herbs (parsley, thyme, rosemary, or basil)
  • 1 tsp ground black pepper
Instructions
  1. Line a baking sheet with parchment paper and set aside. Lightly flour a clean work surface and place the puff pastry on the flour. Dust the top of the pastry with more flour, and roll out to approximately 8 x 8 inches (20 x 20 cm).
  2. Mix together the mayonnaise, mustard, herbs, and pepper, and spread in an even layer over the pastry, from edge to edge. Evenly distribute the Comté cheese over the pastry, pressing down gently on the cheese to make sure it stays in place as the pastry is rolled.
  3. To shape the Palmiers, start by tightly rolling one side of the pastry until you reach the center. Tightly roll the other side until you meet in the center. Wrap the pastry tightly in plastic wrap to hold the Palmier shape, and place on a flat surface in the freezer for 30 minutes.
  4. Preheat the oven to 375˚F/ 190˚C. Slice the frozen Palmiers into ½-inch slices and place sliced-side down on the parchment lined baking sheet, leaving about 1-inch of space between each. Bake for about 18 minutes total, flipping the Palmiers over half way through baking. Cool on a wire rack before serving. Palmiers will keep for up to 1 week in an air tight container.
Recipe by Comte USA at https://comte-usa.com/comte-happy-hour/