Gorgonzola and Walnut Palmiers
Courtesy: Dierberg’s Appetizers cookbook
1/2 cup chopped walnuts
2 tablespoons diced shallot
1 teaspoon Italian herb seasoning
1 package (8 ounces) cream cheese, softened
4 ounces (1 cup) crumbled gorgonzola cheese
1 box (17.3 ounces) frozen puff pastry sheets, thawed
in refrigerator overnight
1 egg, beaten with 1 tablespoon water
Fresh herb sprigs
In work bowl of food processor fitted with steel knife blade, combine walnuts, shallot, and Italian seasoning; process until coarsely chopped. Add cream cheese and gorgonzola; pulse until well blended; set aside.
On lightly floured surface, roll one pastry sheet into 12 x 14-inch rectangle. Spread one-half of the cheese mixture on pastry leaving 1/2-inch border. Beginning with long edge, roll pastry sheet from both sides to meet in center to resemble a scroll. Wrap in plastic wrap. Repeat with remaining pastry and filling. Chill at least 2 hours.
Remove plastic wrap. Place pastry on cutting board; slice crosswise into 1/2-inch-thick slices. Place on parchment-lined baking sheets; brush tops lightly with egg mixture. Bake in 400˚F. oven until pastry is golden brown and puffed, about 10 to 12 minutes. Arrange on serving platter; garnish with fresh herb sprigs. Serve warm or at room temperature.
Makes about 4 dozen
Per 2 Palmiers
Fat 14 g
Cholesterol 23 mg
Sodium 143 mg
Carbohydrate 10 g
Fiber <1 g