Lightly whisk your egg and brush the puff pastry with some of the egg wash. (So that makes one 15 inch x 4 inch / 40 cm x 10 cm puff pastry sheet).
I used 4 puff pastry sheets of 4 inch x 4 inch / 10 cm x 10 cm. It doesn’t have to look perfect, it has to taste perfect 😉 But this works as well, don’t worry if it doesn’t look perfect. You can see now how one bigger sheet would be a little easier here you can just cut it in a long strip. Put your puff pastry squares on your work surface and make sure you stick them together at the seams.
Okay, I know this doesn’t look like it’s lightly floured, but it’s the picture I have so I’m gonna have to make it work… But it’s probably easier if you’ve got a longer sheet of puff pastry. (The full list of ingredients including measurements can be found in the recipe card below.)įirst off, lightly flour your work surface. I had some puff pastry squares in the freezer so that’s what I used.
#How do you make cheese puffs how to
How To Make Cheese PalmiersĪll you need is grated cheese, an egg and puff pastry. In pastry school I learned how to make palmiers. To get their distinctive look, it’s all about the folding. The palmiers look really fancy, but are actually super easy to make. In the Netherlands we call these pastries butterflies. They’re also sometimes called pig’s ear or elephant ear. This French pastry is named like this because its shape resembles a palm leaf or butterfly. I like using an aged cheese, cause I like the saltiness of it. Because these palmiers are using cheese only, make sure you use a flavorful cheese. They’re also super easy to make and a great party food.
It’s one of those savory snacks that once you start eating them you can’t stop.
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