Appetizers · ALWAYS FREE
Cheddar rough-puff palmiers
Savory double-scroll pastries made from a homemade folded butter dough and finely grated cheddar.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Mix about 7 oz (200 g) flour and salt. Toss in cold butter and flatten cubes into large thin flakes with fingertips, keeping visible butter pieces. Add cold water and gather into a rough dough without kneading. Cover and chill 30 minutes.
- Using reserved 20 g flour sparingly, roll to a 20-by 40-cm rectangle. Fold in thirds like a letter, turn 90 degrees, then roll and fold again. Chill 30 minutes. Roll and fold once more, then chill 30 minutes; keep all measured rolling flour with the pastry.
- Roll cold dough into a 24-by 36-cm rectangle. Scatter all cheddar evenly and press gently. Starting at each long 36-cm edge, roll inward toward the center so the two scrolls meet, forming a 36-cm double log. Chill 25 minutes.
- Heat oven to 400°F /200°C. Slice the log into 24 pieces about 1 ½ cm thick. Place cut-side up, well spaced, on two parchment-lined trays. Bake 22-28 minutes, swapping tray positions halfway, until puffed and golden with baked centers; allow longer if needed.
- Cool on racks 15 minutes. Serve 3 palmiers per portion. Refrigerate cooled leftovers and use within 3 days, reheating until hot and crisp. Do not taste raw dough. Extra chilling in a warm kitchen extends total time.
Estimated nutrition
Per serving · 1 of 8- Calories
- 275 kcal
- Protein
- 5.3 g
- Total carbohydrate
- 21.3 g
- Total fat
- 18.8 g
- Total sugars
- 0.1 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. Three of 24 equal slices form a serving, including all cheddar and dough. Contains wheat and milk; vegetarian enzymes required for cheddar. Equipment residue may reduce actual consumed fat.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegetarian: Complete ingredient review of Cheddar rough-puff palmiers: all-purpose flour; cold unsalted butter; ice-cold water; fine salt; cheddar made with vegetarian enzymes. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
