Saint Agur palmiers

Delicately crisp palmier biscuits are often served as a sweet treat, however here Raymond spreads Saint Agur blue cheese between the layers of pastry to create a savoury version. These can be eaten as they are or used as a base for a canapé topping. By cooking the Saint Agur blue cheese with the pastry, it mellows slightly in saltiness and acidity which brings out all the creamy flavours of the cheese.

Recipe © Raymond Blanc.

First published in 2020
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Ingredients

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Imperial

Biscuits

  • 1 sheet of puff pastry, shop-bought
  • 100g of Saint Agur Blue Cheese, room temperature
  • 1 tbsp of caster sugar
  • icing sugar, for dusting

To finish

Method

1
In a small bowl, cream the Saint Agur into a smooth paste. Line 3 baking trays with baking paper, then place a large sheet of baking paper on a work surface
2
Place the sheet of pastry onto the baking paper and spread the cheese all over in a smooth, even layer
  • 1 sheet of puff pastry, shop-bought
3
Take the 2 long sides of the pastry and fold evenly into the middle, so the long edges touch. Sprinkle the folded pastry with the caster sugar, then fold the pastry in half lengthways. Place the pastry in the freezer for 30 minutes to chill and firm up
  • 1 tbsp of caster sugar
4
Preheat an oven to 180°C/gas mark 4. Take the pastry out of the freezer and cut into 1cm-thick slices. Spread the palmiers out onto the baking trays, ensuring there is 2cm between each one, then dust each one with a little icing sugar to help glaze them
  • icing sugar, for dusting
5
Bake in the oven for 10-12 minutes until golden brown, then leave to cool. To serve, top with a few small pieces of Saint Agur and sprinkle with chopped chives
First published in 2020
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