Keep a package of puff pastry ready in the freezer and a tasty nibble for a festive gathering is never far behind. My preference is an all-butter dough, like Dufour, that I defrost right on the kitchen counter (you can also defrost it overnight in the refrigerator if you have some advance notice). This ready-made puff makes a beautiful canvas for both sweet and savory treats—like these Cheesy Green Curry Palmiers. Here, green curry paste (Maesri is my favorite for punchy flavor) is mixed with cheddar and a touch of mayo for easy spreadability. Roll up, slice off, and bake up for a perfect salty partner to a cold tipple. If you find your palmiers are browning too quickly, lower the oven temp and monitor until the puff pastry is cooked through with a golden brown finish.
Recipe information
Yield
6–8 servings
Ingredients
Preparation
Step 1
Preheat oven to 400°. Mix 3 oz. sharp cheddar, preferably white, coarsely grated (about ¾ cup), 2 Tbsp. mayonnaise, and 1 Tbsp. green curry paste in a small bowl until combined and spreadable (double if you want to bake off 2 sheets of puff pastry).
Step 2
Roll out 1 sheet frozen puff pastry (one 14-oz. package or half of a 17.3-oz. package), thawed, on a lightly flour-dusted surface just to smooth out. Spread cheese mixture evenly over pastry to cover (it will be thick). Fold both long sides up and over filling toward the center so the edges meet in the middle (do not overlap); press down gently to flatten. Fold sides you just folded toward the center again to form a double-folded log with a seam running down the middle. Squeeze all along length of log to adhere. If the dough feels too soft, wrap in plastic and chill until firm, 15–20 minutes.
Step 3
Using a sharp knife or pastry cutter, trim ends as needed to tidy, then slice log crosswise ½" thick to make 15–16 pieces. Lay flat on a parchment-lined baking sheet, spacing about 2" apart. Bake palmiers 10 minutes. Reduce oven temperature to 350° and continue to bake until puffed and golden all over, 12–15 minutes longer. Let palmiers cool slightly, then transfer to a platter to serve.
Recipe notes
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