Smoked Salmon and Roquefort Palmiers

Instructions

1. 1

   Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. 2

   In a food processor, pulse the Roquefort cheese until crumbly. Finely chop the smoked salmon and fresh dill and add them to the food processor with the cheese. Pulse briefly to combine, but do not over-process into a paste.

   ~5 min
3. 3

   Lightly flour a clean surface and unroll the puff pastry sheet. Spread the Roquefort and salmon mixture evenly over the puff pastry, leaving a small border along one of the long edges.

   ~3 min
4. 4

   Starting from the long edge opposite the border, tightly roll the puff pastry into a log.

   ~2 min
5. 5

   In a small bowl, whisk together the egg yolk and water to create an egg wash.

   ~1 min
6. 6

   Brush the egg wash over the outside of the pastry log. Using a sharp knife, cut the log into 1/2-inch thick slices.

   ~3 min
7. 7

   Place the slices cut-side up on the prepared baking sheet, spacing them about 1 inch apart. Gently press down on each slice to flatten slightly into a palmier shape.

   ~2 min
8. 8

   Bake for 12-15 minutes, or until golden brown and puffed.

   ~15 min
9. 9

   Let cool slightly on the baking sheet before serving.