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Recipe Detail Page
Beet-Parmesan Palmiers
Autumn 2018
Pretty and buttery, sweet and savoury—and the touch of thyme signals that these aren’t your everyday palmiers. These are weekend specials.
Makes about 32 palmiers
2 small raw beets, ends trimmed, beets peeled and roughly chopped
1 tsp (5 mL) fresh thyme leaves
½ cup (125 mL) Parmesan, roughly chopped
¼ tsp (1 mL) red pepper flakes
¼ tsp (1 mL) salt
1 tsp (5 mL) sugar
1 pkg (450 g) all-butter puff pastry
2 tbsp (30 mL) turbinado sugar, optional
1. In a food processor, pulse beets, thyme, Parmesan, red pepper flakes, salt and sugar until combined.
2. Unroll 1 sheet of puff pastry, leaving it on its original paper.
3. Spread half of the beet mixture over the top, then roll the pastry up tightly along the long side just to the middle, and then repeat from the other side so that the 2 sides join in the middle, almost like a heart. Repeat with remaining sheet of dough and remaining beet mixture. Wrap in the paper and chill in the fridge for 30 minutes.
4. Preheat oven to 450°F (230°C).
5. Line 2 cookie sheets with parchment paper.
6. Remove the palmier roll from the fridge and remove the paper. Using a sharp knife, cut into ¼-inch (5-mm) pieces and place on the cookie sheets. Discard the ends. Sprinkle palmiers with turbinado sugar on 1 side, flip and sprinkle on the other side. (I like the added sweetness and crunch of the sugar. If you want to keep it simply savoury, skip the turbinado sugar.)
7. Bake in the centre of the oven for 8 minutes, then flip each palmier and bake for about 8 minutes more on the other side, or until the palmiers are golden brown, about 16 to 18 minutes in total. Transfer to a baking rack to cool.
Makes about 32 palmiers
