Tuesday, April 2, 2013

Caramelized Onion and Cheese Palmiers
(Elephant Ears)
Yield: 2 dozen
 
 
Okay, these got rave reviews as an Easter dinner hors d'oeuvres.
Cheeses? Take your pick:
brie
camembert
triple cream...
 
Two red onions, thinly sliced
 
3 tablespoons butter
 
3 tablespoons brown sugar
 
3 tablespoons balsamic vinegar, I used the espresso infused balsamic from Kristos Olive Oil in Arvada
 
1 sheet frozen puff pastry, thawed in the refrigerator
 
4 ounces soft cheese, rind removed and room temperature
 
1 egg
 
2 teaspoons water

 

  •  Heat the butter in a large skillet and slowly caramelize the onions with the brown sugar and the vinegar.
  • When soft and sweet, remove to a bowl and cool to room temperature.














  • Lightly flour your work surface and roll out your puff pastry into an 12x8 inch rectangle.










     
  • Spread the cheese over the pastry, right up to the edges.
 
 
 
 
 
 
 
 
  • Cover with the onions.



 
 
 
 
 
 
 
 
 
 
 
  • Fold one side of the dough towards the middle, then the other side, leaving a space in the middle.




  • Then repeat folding the one side then the other again, over on itself.



  • Then, close the book. Folding one half of the rolled dough over the other half.




  • Wrap in plastic and chill in the refrigerator for half an hour or overnight.
  • Preheat oven to 375.
  • Using a serrated knife, cut into 1/4 inch pieces.
  • Place on parchment paper-line baking sheets.
  • Refrigerate again for about 15 minutes.
  • Combine the egg and water.
  • Brush over the slices.
  • Bake for 12-14 minutes, until puffed and golden.




Ready? GO!


 
 
 
 

 
 


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