2016. Where do I even begin?
What a strange time to try and pull together a year-end retrospective. These past 365 days have been madness on so many levels. However, for me personally, 2016 was full of career milestones and achievements. Reminiscing about everything I’ve accomplished feels overwhelming and humbling. That’s what I choose to focus on as I celebrate the new year. My heart is full. Cheers to family, to friends, to good health, to new opportunities, and to whatever the universe has in store for me.
These savory palmiers are perfect for New Years Eve parties. They can be prepared in advance and served at room temperature. They’re delicious with wine or champagne. What more could you ask for in a party snack? I’ve used a blend of Wisconsin Gruyere and Parmesan, as well as fresh sage and Italian seasoning. The gruyere adds a very subtle sweetness to balance the salty umami of the parmesan. Both have a slight nutty flavor that pair wonderfully against the earthy sage. Your guests will love these!
I hope you all have a happy, fun, and safe New Years. I love creating recipes and photography for this blog, and I couldn’t do it without you!
- ½ cup freshly grated Wisconsin Gruyere Cheese
- ½ cup freshly grated Wisconsin Parmesan Cheese
- 2 sheets frozen puff pastry, thawed
- 1 tablespoon finely chopped fresh sage
- 2 teaspoons Italian seasoning
- 1 tablespoon extra virgin olive oil
- Ground black pepper and kosher salt to taste
- Combine the gruyere and parmesan cheese in a small bowl. Set aside.
- Place one sheet of puff pastry in the refrigerator. Gently unfold the second sheet on parchment paper or a lightly floured surface. Using a rolling pin, thin out the dough until it’s approximately 9 x 12 inches.
- Sprinkle ½ the cheese mixture, ½ tablespoon sage, and 1 teaspoon Italian seasoning evenly over the puff pastry and gently press into the surface. Using a knife or bench scraper, lightly draw a line down the center of the dough lengthwise to use as a guide.
- Starting on one side, roll the dough tightly toward the center, frequently pressing to prevent air holes. Repeat this step on the other side. Wrap the dough in plastic and then freeze or chill in the refrigerator until very cold, at least 20 minutes. Repeat with the remaining ingredients.
- Preheat the oven to 425 degrees F, and line a large baking sheet with parchment paper.
- Place one roll on the counter. Cut off a bit of each end, and then thinly slice the dough into ¼ inch pieces, placing 1 inch apart on the baking sheet. (Note: If the dough begins to unroll while slicing, try cutting thicker palmiers and sliding each piece off the knife directly onto the baking sheet. They will come together while baking)
- Brush each palmier lightly with olive oil, and sprinkle with a bit of salt and pepper.
- Bake (in batches if necessary) for approximately 6 minutes, or until the side facing down is golden brown. Flip the palmiers and cook for an additional 3-5 minutes. Allow to cool before serving.
- Store in an airtight container for up to 1 week.
Disclaimer: This post is sponsored by Wisconsin Cheese. Thank you for supporting the brands that support Savory Simple!