Save to your scrapbook
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Makes: 25 - 30
320g Jus-Rol All Butter Puff Pastry Sheet
2 tbsp Dijon mustard
100g pecorino, finely grated
¼ tsp smoked paprika
1. Preheat the oven to 180ºC, gas mark 4. Remove the pastry from the fridge and set aside for 10 minutes.
2. Unroll the pastry. Spread the mustard all over the surface. Sprinkle over 3/4 of the cheese and a little salt. Taking care to roll as tightly as you can, roll the shorter ends towards each other into the centre, to create two cigar-shaped pastry tubes, side by side and connected by a pastry base.
3. Use a serrated knife to cut the pastry into 25-30 slices, 3mm wide. Lay flat on 2 large baking sheets and sprinkle over the remaining pecorino.
4. Bake for 20-25 minutes, in batches if needed, until golden and crisp. Dust over a little paprika before transferring to a wire rack to cool completely. Box or pack into bags and tie with ribbon.
Typical values per serving:
per palmier (for 25)
This recipe was first published in November 2020.