Puff Pastry Palm Leaves With Cheese
|Whole wheat puff pastry||1⁄2 Pound|
|Freshly grated parmesan cheese||1 Cup (16 tbs)|
|Grated gruyere cheese||1 Cup (16 tbs), grated freshly|
|Ground red pepper||To Taste|
|Egg||1 , beaten|
Turn dough out onto lightly floured surface and roll into rectangle 1/8 inch thick.
Brush dough with water.
Cover evenly with 3/4 cup Parmesan and 3/4 cup Gruyere.
Sprinkle lightly with ground red pepper.
Roll one long side of dough tightly to center.
Roll up remaining side to meet at center.
Invert dough and cut into slices 1/2 inch thick.
Transfer to dampened baking sheet.
Flatten each slice slightly.
Freeze 30 minutes.
Preheat oven to 400°F.
Bake 15 minutes.
Turn "palm leaves" over and brush with egg.
Sprinkle with remaining cheese and continue baking until cheese is melted and lightly browned, about 5 to 10 minutes.
Pastry can be filled and rolled ahead and refrigerated.
Cut just before baking.
Baked palm leaves can be frozen.
Reheat in 300°F oven for 10 minutes.