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:
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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