A recipe for Sun Dried Tomato and Goat Cheese Palmiers. A recipe for Sun Dried Tomato and Goat Cheese Palmiers. Sun Dried Tomato and Goat Cheese Palmiers recipe. Savory Sun Dried Tomato and Goat Cheese Palmiers.

Sometimes the world becomes an exhausting place to exist. Sometimes it seems like everything is not on your side, and things are just not going your way. Like when you’re in the middle of a really good episode of West Wing and your Netflix stops buffering and then it tells you the show is unavailable. Or when your cheap landlord blames a broken sink handle on you when its really because the sink has probably been there since 1923. Or when your landlord then asks you if you’re expecting because you are wearing a baggy shirt and unattractive sweats. That’s cool. That’s fun, and that is life. Sometimes though, when life gives you lemons, you just want to hurl them with everything you’ve got at your landlords face, because you know what? I don’t feel like making lemonade. Sometimes, when life happens, you have to make something delicious so that you yourself can eat it all, and not give any to anyone else. Sometimes for me, those little gifts of deliciousness are something savory, and sometimes they are really effing cute, and puffy, and perfectly sized so I can eat like a million. Sometimes those little ‘make it all ok’ treats are these Sun Dried Tomato Olive & Goat Cheese Palmiers. When life happens, eat cute things. It’s my new motto.

♥ Teri

Sun Dried Tomato Olive & Goat Cheese Palmiers
Makes 16 to 20

Ingredients:
olive and sundried tomato filling:
3 green olives, pitted and minced
6 kalamata olives, pitted and minced
5 sundried tomato halves, minced
4 ounces goat cheese, softened
1/2 teaspoon ground coriander
1/2 lemon, zested
salt and pepper to taste
1 sheet puff pastry, thawed (about 8”x 9”)

Directions:
1. Preheat oven to 425°F.
2. Place all filling ingredients into a small mixing bowl and mash and stir together until fully combined.
3. Spread mixture over the thawed puff pastry, leaving a 1/4 inch boarder.
4. Beginning at one end, begin tightly rolling the sheet until you get to the center, then tightly roll the sheet from the other end until you have two rolls meeting in the middle.
5. Slice 1/2 inch slices from the log and place onto a baking sheet lined with parchment (if the puff pastry has gotten too soft, place the log in the freeze for 15 minutes before slicing).
6. Place baking sheet in the freezer for 20 minutes before baking. Bake palmiers for 17 to 22 minutes or until golden brown. Allow palmiers to cool for 5 minutes before serving.

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