LEFTOVER CHEESE BOARD SAVOURY PALMIERS

Why toss puff pastry scraps when you can turn them into these scrumptious savoury cookies? Bonus: They also use up leftover cheese from last night’s charcuterie board. This recipe can be adjusted to any amount of puff pastry you have—just increase the quantity of cheese and chopped herbs.

All-purpose flour for dusting

9 oz (255 g) puff pastry scraps, pushed together and rerolled

1 egg, beaten

1/2 cup (125 mL) grated cheese

2 tbsp (30 mL) chopped fresh herbs, such as parsley, thyme and sage

Salt and freshly ground pepper

On a lightly floured surface, roll out puff pastry to form a 6 x 12-inch (15 x 30 cm) rectangle. Brush with beaten egg and sprinkle with cheese, herbs, salt and pepper.

With long side facing you, fold both shorter sides in toward the centre so the edges meet in the middle. Press down gently to stick and brush exposed pastry with more egg wash. Roll the sides you just folded in toward the centre to form a double-spiral log with a seam running down the middle. Wrap tightly with plastic wrap and chill in freezer for 30 minutes or until firm enough to cut without squishing.

Preheat oven to 400°F (204°C). Line a baking sheet with compostable parchment paper.

Once dough has chilled, trim edges to neaten—they can still be baked and eaten, but will not look as pretty. Slice log 1/2 inch (1 cm) thick— you should have about 12 slices. Transfer pieces to baking sheet, spacing about 1 inch (2.5 cm) apart. Brush tops with a little more egg wash.

Bake for 10 minutes, then reduce temperature to 350°F (177°C). Bake until puffed and golden brown, another 10 to 15 minutes. Let cool.

Makes 10 to 12 palmiers