Bacon and Blue Cheese Palmiers

>> Saturday, May 15, 2010

I love puff pastry's yummy butteriness, and when it's paired with blue cheese and bacon, it becomes really out of this world! I prepped all of the components for the recipe the day before, and then just threw them together in the evening. There are a few steps to this recipe, but it really is scrumptious!

Bacon and Blue Cheese Palmiers
adapted from Better Homes and Gardens

4 oz. blue cheese,crumbled
4 oz. pkg. cream cheese, room temperature
5-6 slices of bacon
1/3 cup finely chopped shallots
1/3 cup peach preserves
1 Tablespoon balsamic vinegar
1 pkg puff pastry dough
1/3 cup walnuts, coarsely chopped and toasted

In a small bowl, beat cheeses on medium to high until fluffy. Set aside.

In a large skillet cook bacon until crisp; drain and crumble. Reserve 1 Tablespoon drippings in skillet; cook and stir shallot in drippings over medium heat until tender. Remove pan from heat; stir in preserves and vinegar. Set aside.

Unroll both dough squares . On each square spread half of the cheese mixture to within 1/4 " of one long side. Top cheese with bacon. Roll up the left vertical side inward, stopping in the middle of the dough. Roll up the right side of the dough. The two rolls should be meeting at the middle and touching. Press the two sides together gently. Repeat with second dough square. Wrap each in plastic wrap and let the dough chill in the fridge for at least half an hour. With a serrated knife cut each roll in 8 to 10 slices. Place cut side down, on a lightly greased baking sheet. Bake in a 375 degree oven for 18 to 23 minutes or until golden brown. Brush onion mixture on palmiers. Top with walnuts. Remove from baking sheet . Serve warm.


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