Camembert & Ballymaloe Cranberry Sauce Party Palmiers
- Cooking Time: 45 minutes - Preheat the oven to 200°C/400°F/Gas Mark 6
- Serves: 6
- Allergens: Nuts, dairy, egg, wheat
A palmier, also known as an elephant ear, is a French pastry in the shape of a palm leaf, and ours are generously filled with decadent Camembert and Ballymaloe Cranberry Sauce. Our cranberry sauce is bursting with big, juicy cranberries, so – to create a smooth consistency for this recipe – pop it in the blender and give it a blitz. Use ready-rolled puff pastry to cut down on your preparation time, while the addition of chopped walnuts adds crunch and contrast. To turn these palmiers from savoury to sweet, omit the cheese and, instead, add a teaspoon of cinnamon.
- 320g ready-rolled puff-pastry sheet
- 100g Camembert cheese or blue cheese (fridge-cold & finely grated)
- 25g Parmesan (finely grated)
- Large handful of fresh thyme leaves
- 1 free-range egg (beaten)
- Balsamic vinegar
- Sea salt & finely-ground black pepper
- Fresh cranberries (optional)
- 175g Ballymaloe Cranberry Sauce
- 50g walnuts (optional)
- Preheat the oven to 200°C/400°F/Gas Mark 6.
- Blitz the walnuts to a rough crumb in a blender and tip into a small bowl. Wipe the blender out, then blitz your Ballymaloe Cranberry Sauce until smooth.
- Unroll your ready-rolled puff pastry and spread your blitzed cranberry sauce evenly all over. Add both grated cheeses, then scatter two-thirds of the thyme leaves on top and season with a little salt & pepper.
- With the tip of a sharp knife, mark the halfway point of each of the short ends of pastry. Then roll each long side inwards tightly to this centre point, so that they meet in the middle like two Swiss Rolls.
- Brush the egg between the rolls to help them stick together, then brush all over the sides and bottom. Scatter the chopped walnuts on the surface and roll the pastry into them, turning it over carefully until evenly coated all over. Place on a tray, cover and refrigerate for 30 minutes until firm.
- Line a large baking sheet with baking paper and set aside.
- Using a sharp knife, cut the roll into quarters. Then slice each piece into 6 slices (about 1.5cm thick), laying them down spaced apart on the prepared tray. Bake for 15 minutes until crisp and golden.
- Serve scattered with the remaining thyme leaves, some fresh cranberries (optional) and a bowl of balsamic dressing for dipping or drizzling.