Kaasvlinders kan je heel makkelijk zelf maken. Je hebt alleen bladerdeeg, kaas en ei nodig om je eigen kaasvlinders te maken. Een lekkere hartige snack.
Cheese Palmiers
Cheese palmiers are easy to make yourself. All you need is puff pastry, cheese and some egg wash and you can make your own cheese palmiers.
Kaasvlinders kan je heel makkelijk zelf maken. Je hebt alleen bladerdeeg, kaas en ei nodig om je eigen kaasvlinders te maken. Een lekkere hartige snack.
Cheese Palmiers
Cheese palmiers are easy to make yourself. All you need is puff pastry, cheese and some egg wash and you can make your own cheese palmiers.
Servings Prep Time
20cheese palmier 10minutes
Cook Time
15minutes
Servings Prep Time
20cheese palmier 10minutes
Cook Time
15minutes
Ingredients
Instructions
  1. Preheat the oven to 350 °F / 175 °C. Line a baking sheet with parchment paper.
  2. Line up your puff pastry squares (4 inch x 4 inch / 10 cm x 10 cm) and stick them together on the edges. (Or roll out your puff pastry sheet to 15 inch x 4 inch / 40 cm x 10 cm.
  3. Lightly whisk your egg and brush the puff pastry with some of the egg wash. Generously sprinkle the cheese on top of the puff pastry.
  4. Put a piece of parchment paper on top of the pastry and lightly roll a rolling pin over the parchment paper to make sure the cheese sticks to the puff pasty.
  5. If needed, loosen up the bottom of the puff pastry from your work surface with a spatula.
  6. Fold over half of the puff pastry lengthwise to the middle of the puff pastry sheet. Do the same with the other half so you end up with a long sheet of puff pastry which has it’s two halves folded over. Now, fold over the puff pastry again to form one long strip of pastry. (So both halves you folded over earlier you now fold together)
  7. Using a knife, or a pizza cutter cut the roll in into roughly 0.5 inch / 1 cm pieces.
  8. Put all the cheese palmiers with the cut side up on a baking tray and brush with egg wash. Bake in the oven for approximately 15 minutes until golden brown.
Recipe Notes

Please note that the cup measurements in this recipe are approximate. I have added cups for those that prefer using cups.

  • Instead of sticking pastry squares together, you could also make the squares into palmiers individually.
  • Instead of folding the dough you could also roll the pastry from each side to the middle of the pastry that’ll give you a palmier with a rounder shape.
  • These cheese palmiers are best eaten immediately.
  • You can make the cheese palmiers in advance, the pastry will get a bit soft. Make sure to pop them back into the oven again for a few minutes (5-8 minutes) before serving and they’ll crisp back up again.