“These wildly delicious mushroom and blue cheese palmiers are little savoury biscuits I first put together for a top 5-star hotel as a mid-winter amuse-bouche, but this works just as well for any occasion that requires a bite-sized snack.” – Chef Daniella
Imagine the most moreish little drinks nibble ever…think crispy pastry and melting blue cheese…so yummy and so simple to produce yourself!
- Rolls all-butter puff pastry 2
- Punnets mixed wild mushrooms, chopped 4
- Garlic cloves, crushed 3
- Lemon, finely zested 1
- Salt 2.5ml
- Freshly ground black pepper 2.5ml
- Thyme, finely chopped 25g
- Rosemary, finely chopped 25g
- Olive oil, to fry 75ml
- Parmesan cheese, grated 125g
- Blue cheese, crumbled 250g
- Heat a frying pan with a little olive oil.
- Sweat the onions in the oil till softened.
- Throw in the garlic and herbs.
- Toss in the mushrooms and sauté over medium heat till tender.
- Season with salt and black pepper and add a sprinkling of lemon zest. Remove the pan from heat.
- Unroll the puff pastry and spread the mushroom mixture evenly over the surface.
- Top with crumbled blue cheese and roll up the sides of the pastry to the centre from either end.
- Place in the freezer for 30 minutes to firm up.
- Cut into thin slices and place these on a Teflon-lined tray.
- Use a little Parmesan to finish the Palmiers.
- Bake in a hot oven at 200 degree C until golden brown and puffed.
- Serve whilst hot.
Considered as one of the best Culinary Schools in South Africa, Capsicum Culinary Studio prepares Culinary Arts and Patisserie students for the career of their lives. Success in our cooking courses comes through outstanding instruction, personal attention, dedication and commitment to excellence.