I never understood the point of appetizers. It’s food to nosh on before the meal, right? But what if you have no self control and those nibbles turn into an entrée? Which I’m going to be honest happens to me more than it should.
I’m always powering through dinner, wishing I hadn’t eaten that hunk of cheese, and or those crackers, or those briny olives swimming in olive oil. There should be an appetizer police. He would blow a whistle any time I ventured toward the table for a second helping. Ha! Can you imagine? Talk about a party mood killer.
Anyways, let’s discuss these Black Pepper and Asiago Cheese Palmiers’. A savory twist on a French cookie that is crispy, cheesy and has a kick of heat. No police man whistle could stop me from diving head first into a bread bowl filled with them.
Don’t be intimidated by the long directions, it’s mostly repetition. If you are visual learner, check out the article The Kitchen wrote. They show you step by step directions on how to fold the palmiers.
These Black Pepper and Asiago Cheese Palmiers are an ideal appetizer to serve guest during the holiday madness. They require three ingredients but taste and look gourmet. Enjoy.
If you decide to take a chance on these Black Pepper and Asiago Cheese Palmiers, don’t forget to #youngbrokehungry on Instagram so I can see it. High Five!
- 1 sheet frozen puff pastry
- 4 tablespoons course ground black pepper, divided
- 1 cup asiago cheese, divided
- Once the puff pastry is pliable, with a rolling pin lightly smooth out the seams.
- Sprinkle two tablespoons course ground black pepper in an even layer over the surface of the dough. Roll over it with a rolling pin to press the pepper into the dough. Sprinkle ½ cup cheese over top.
- Fold both the left side and right side of the dough inward so they meet in the middle.
- Sprinkle the remaining black pepper, and again roll over the dough lightly with a rolling pin. Add the remaining cheese.
- Fold the dough in half lengthwise.
- Transfer the log to a baking sheet. Cover with a dish rag and refrigerate for 30 minutes.
- Pre-heat oven to 400 degrees F.
- After chilling, transfer the dough back to the prep surface. Using a sharp knife, cut the log into cookies roughly 1 inch thick.
- Place them on a parchment lined baking sheet cut side up, half an inch apart. Bake for 10 minutes or until dark golden brown. Serve.