Cheese palmier recipe

3 INGREDIENTS • 5 STEPS • 1HR

Cheese palmier recipe

Recipe
Hosting just got easier with this golden, chutney-laced cheese palmier recipe. You can’t go wrong with flaky, buttery pastry, a layer of sticky onion chutney and a generous sprinkling of melty mature cheddar. Bake until crisp and bubbling, serve warm and watch them disappear. Make a big batch and then pop them in the freezer, so you are ready for any last minute guests.
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Hosting just got easier with this golden, chutney-laced cheese palmier recipe. You can’t go wrong with flaky, buttery pastry, a layer of sticky onion chutney and a generous sprinkling of melty mature cheddar. Bake until crisp and bubbling, serve warm and watch them disappear. Make a big batch and then pop them in the freezer, so you are ready for any last minute guests.
author_avatar
Flo Bischoff – M&S Recipes Team
Flo joined M&S Recipes in September 2024, bringing nearly 10 years' experience as a chef, food writer and recipe developer. She creates reliable, craveable recipes for every day.

1HR

Total time

Ingredients

Servings
16
1 pack
(320 g)
M&S handcrafted all-butter puff pastry
2 tbsp
M&S Collection British ale and onion chutney
200 g
M&S Remarksable Value British mature cheddar, grated

Nutrition per serving

VIEW ALL
Calories
166kcal
Fat
11.8 g
Saturates
4.4 g
Sugars
1.6 g
Salt
141.4 mg
Love This Recipe?
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Cheese palmier recipe
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author_avatar
Flo Bischoff – M&S Recipes Team
Flo joined M&S Recipes in September 2024, bringing nearly 10 years' experience as a chef, food writer and recipe developer. She creates reliable, craveable recipes for every day.

Method

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step 1
Preheat the oven to 200°C/180°C fan/gas mark 6.
step 2
Unroll the pastry (1 pack), leaving it on the greaseproof paper. With the longest side facing you, spread the chutney (2 tbsp) over the pastry in a smooth layer, going right up to the edges. Top with the grated cheddar (200 g) and lightly press down.
step 3
Starting from one of the long edges, roll the pastry tightly to the centre, and then repeat from the other side.
step 4
Using the greaseproof paper to help you, roll up the pastry to help tighten the palmier shape. Pop into the fridge for around 40 minutes, or until chilled completely. If you’re short on time, you can pop this into the freezer for 25 minutes.
step 5
Using a lightly floured, sharp knife, cut the palmier log into 1cm thick slices. Place onto a greaseproof-lined baking tray, cut side up, leaving space between each to allow them to puff up, and bake for 12-15 minutes, until the pastry is crisp and golden. To freeze, allow the palmiers to completely cool and then transfer to an airtight container. Store for up to 1 month, and when you are ready to bake add the frozen palmiers to a greaseproof lined baking tray. Preheat the oven to 180°C/160°C fan/gas mark 4 and bake for 12 minutes, until piping hot.
step 5 Using a lightly floured, sharp knife, cut the palmier log into 1cm thick slices. Place onto a greaseproof-lined baking tray, cut side up, leaving space between each to allow them to puff up, and bake for 12-15 minutes, until the pastry is crisp and golden. To freeze, allow the palmiers to completely cool and then transfer to an airtight container. Store for up to 1 month, and when you are ready to bake add the frozen palmiers to a greaseproof lined baking tray. Preheat the oven to 180°C/160°C fan/gas mark 4 and bake for 12 minutes, until piping hot.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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