Bergeron Classique Cumin and Jalapeño Palmiers

Crispy puff pastry palmiers, filled with Bergeron Jalapeño Pepper Jelly and Bergeron Classique Cumin cheese, sprinkled with cumin seeds. A festive bite, perfect for sharing!

Cooking :

18 minutes

Preparation :

15 minutes

Servings:

24 palmiers
Palmiers Le Bergeron Classique Cumin et jalapeño

Ingredients and preparation

Ingredients

Preparation

  1. Unroll one sheet of puff pastry, leaving it on its backing paper. Spread half the Bergeron Jalapeño Pepper Jelly in a thin layer. Sprinkle with half the cheese and half the cumin seeds.
  2. Starting from one long side, roll the pastry tightly toward the centre. Repeat from the opposite side so the two rolls meet in the centre. Wrap the log in plastic wrap and
    place in the freezer for 20 minutes. Repeat with the second sheet of pastry and the remaining ingredients.
  3. Preheat the oven to 200 °C (400 °F). Line two baking sheets with parchment paper.
  4. Using a sharp knife, cut the logs into slices about 1 cm (½ in) thick. Lay the palmiers flat on the baking sheets, leaving about 5 cm (2 in) between each one.
  5. Bake for about 18 minutes, until the palmiers are puffed, crisp and golden, rotating the baking sheets halfway through.
  6. Let cool slightly on a wire rack before serving.
Palmiers Le Bergeron Classique Cumin et jalapeño
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