• January 11, 2018

Savory Cheese Wheels

Savory Cheese Wheels

Savory Cheese Wheels 483 418 Cooking Aboard with Jill

As we all know, the French are famous for their bakeries. Their palmier pastries (which look like little wheels) are delicious sweet or savory. The word palmier is French for palm tree. And as near as I can tell, the palmiers were invented in the former French Algeria in the early 1900’s where palm trees are prevalent. The famous version are the sweet palmier cookies. And it’s common, especially in France, to have these pastries with coffee. This recipe is a tangy version that can be used as an appetizer. The savory cheese wheels are delicious and easy to make since I use store bought puffed pastry. In this recipe… I show you, through photographs, the easy way to fold and slice the cheese wheels before baking. I guarantee these will disappear at your next cocktail or dinner party. Les Voila

 1 sheet frozen puffed pastry (I recommend Pepperidge farm)
 ¼ cup pesto (store bought or home prepared)
 1 round of shallot chive Boursin cheese, room temperature
 ¼ cup chopped roasted red peppers in oil
 ¼ cup roasted, salted, sliced almonds
 4 cloves garlic, minced
 Salt and pepper
1

2

Bring a sheet of puffed pastry to room temperature. Place a piece of wax paper or saran wrap over the cutting board. With a rolling pin, roll out the pastry to 10 inch by 11-inch rectangle (approximately). Mix the garlic, salt and pepper with the pesto. First, smooth out a layer of the cheese leaving a ¼ inch bare border. Add the pesto layer and then dollop the red peppers. Finally, sprinkle the almonds.

3

On the narrower side of the pastry, fold over the pastry to the middle.

4

Then on the other side, fold over the pastry to the middle.

5

Fold the two sides over for the last layer.

6

Cover with wrap and refrigerate for an hour. Make sure pastry is cold. Remove the pastry from the refrigerator and cut the pastry into 1/4-inch slices. Eliminate the two end slices. Pre-heat oven to 400 degrees F. Lay the slices down on a cookie sheet.

7

Leave at least an inch separation as the pastries will expand in the oven. Bake for 15-20 minutes or until golden brown. Serves 4-6 persons for appetizers. Can be served warm or room temperature!

Ingredients

 1 sheet frozen puffed pastry (I recommend Pepperidge farm)
 ¼ cup pesto (store bought or home prepared)
 1 round of shallot chive Boursin cheese, room temperature
 ¼ cup chopped roasted red peppers in oil
 ¼ cup roasted, salted, sliced almonds
 4 cloves garlic, minced
 Salt and pepper

Directions

1

2

Bring a sheet of puffed pastry to room temperature. Place a piece of wax paper or saran wrap over the cutting board. With a rolling pin, roll out the pastry to 10 inch by 11-inch rectangle (approximately). Mix the garlic, salt and pepper with the pesto. First, smooth out a layer of the cheese leaving a ¼ inch bare border. Add the pesto layer and then dollop the red peppers. Finally, sprinkle the almonds.

3

On the narrower side of the pastry, fold over the pastry to the middle.

4

Then on the other side, fold over the pastry to the middle.

5

Fold the two sides over for the last layer.

6

Cover with wrap and refrigerate for an hour. Make sure pastry is cold. Remove the pastry from the refrigerator and cut the pastry into 1/4-inch slices. Eliminate the two end slices. Pre-heat oven to 400 degrees F. Lay the slices down on a cookie sheet.

7

Leave at least an inch separation as the pastries will expand in the oven. Bake for 15-20 minutes or until golden brown. Serves 4-6 persons for appetizers. Can be served warm or room temperature!

Savory Cheese Wheels


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