Palmiers feuilletés au fromage et aux tomates séchées, dorés et savoureux

Ingrédients

• 1 sheet puff pastry (store-bought, thawed in the fridge)
• 1/2 cup sun-dried tomatoes, finely chopped (oil-packed, drained, and patted dry)
• 3/4 cup shredded cheese (mozzarella, fontina, or provolone)
• 1/4 cup grated Parmesan
• 3 tablespoons cream cheese (softened) or ricotta
• 1 clove garlic, minced
• 1 teaspoon Italian seasoning or a mix of dried basil and oregano
• 1 tablespoon chopped fresh parsley (optional)
• 1 egg, beaten with 1 teaspoon water (egg wash)
• Pinch of red pepper flakes (optional)
• Salt and black pepper, to taste
• Flour, for dusting the counter

Préparation

1. 1

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

2. 2

   Prep the pastry: Lightly flour your counter. Unfold the puff pastry and roll it into a rectangle about 10x12 inches. Keep edges as even as possible for neat spirals.

3. 3

   Make the spread: In a small bowl, mix cream cheese, garlic, Italian seasoning, a pinch of salt, and black pepper. This helps the filling stick and adds creaminess.

4. 4

   Assemble the filling: Spread the cream cheese mixture thinly over the pastry, leaving a 1/2-inch border on one long side. Sprinkle mozzarella (or your melty cheese), Parmesan, chopped sun-dried tomatoes, parsley, and red pepper flakes evenly over the top.

5. 5

   Roll it up: Starting from the long side without the border, roll the pastry into a tight log. Brush the bare border with egg wash and seal the seam.

6. 6

   Chill briefly: Transfer the log to the freezer for 10–15 minutes. Chilling firms it up so the slices hold their shape.

7. 7

   Slice: Using a sharp knife, slice the log into 1/2-inch rounds. Place them cut-side up on the baking sheet, spacing them about 1–2 inches apart. Brush tops lightly with egg wash.

8. 8

   Bake: Bake 14–18 minutes, until puffed and deep golden. Rotate the pan halfway for even color.

9. 9

   Finish and serve: Let them cool 5 minutes. Sprinkle a little extra Parmesan or chopped parsley if you like. Serve warm.