Yield: 48 Servings
|1½ tablespoon||Chili powder|
|1½ tablespoon||Light brown sugar|
|½ cup||Packed fresh parsley leaves, chopped|
|2||Puff pastry sheets, thawed|
|1½ cup||Sharp cheddar cheese, about 6 ounces, shredded|
|2||hours before proceeding.)|
In a small bowl stir together chili powder, brown sugar, cayenne and salt.
On a work surface sprinkled with 2 tablespoons parsley roll out one sheet puff pastry into a 12-inch square. Sprinkle square evenly with half of spice mixture and ¾ cup Cheddar, pressing cheese gently onto pastry. Roll up 1 edge to middle of pastry sheet and roll up parallel edge in same manner so that the 2 rolls are touching. Repeat procedure with remaining parsley, pastry sheet, spice mixture and Cheddar. Wrap pastry rolls in plastic wrap and chill 30 minutes. (Pastry rolls amy be made 2 weeks ahead and frozen, wrapped well in plastic wrap. Thaw pastry rolls in refrigerator Preheat oven to 375#161#F.
Cut pastry rolls with a sharp knife crosswise into slices just under ½ inch thick and arrange 1 inch apart on large baking sheets. Bake palmiers in batches in middle of oven 20 minutes, or until golden brown, and transfer with a metal spatula to racks to cool.
Nutr. Links: 0 0 0 0 2682 4638 4908 Per serving: 27 Calories; 2g Fat (64% calories from fat); 1g Protein; 1g Carbohydrate; 4mg Cholesterol; 63mg Sodium Posted to EAT-L Digest 10 Dec 96 Recipe by: Gourmet/January 1996 From: "McNamara, Kelly" <kmcnamara@...> Date: Wed, 11 Dec 1996 12:32:30 -0500