| BLUE CHEESE PALMIERS |
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225g puff pastry (thawed if frozen variety)
100g Rosenborg Danish Blue, chopped or crumbled finely
25g Parmesan cheese, grated
Beaten egg and sesame seeds
MAKES 24-30 |
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1. Roll out pastry to a rectangle 30cm x 20cm, with pastry lengthways on the work surface, scatter half the crumbled blue cheese over 2/3rds of the pastry, fold over final third to cover half the cheese topped pastry and press down evenly. With fingertips, press cheese into other third and fold over to give a rectangle 20cm x 10cm.
2. Press edges together with rolling pin and roll to an 20cm square, cut in half. Mix remaining blue cheese with the Parmesan and divide into four.
3. Scatter one quarter over each strip of cheese pastry, press into pastry with fingers and fold each end into centre. Repeat this with remaining cheese, folding in ends again, press along each pastry double "roll" with the rolling pin and finally fold or push the sides together so you end up with two rolls of pastry enveloped cheese.
4. Wrap each roll in cling film and chill. Meanwhile preheat oven to 220șC.
5. To bake, slice each roll into 12-15 slices, lay on a baking sheet and brush with beaten egg, scatter with sesame seeds and bake for 10-12 minutes until golden brown.
Serve warm with drinks.
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