Savory Palmiers with Parmesan and Black Pepper

Preparation

1. Step 1

   Real Talk: Yes, rolling up the pastry at both long ends into a log and making fancy palmiers is sure to impress your guests, but if you’re truly in a pinch before party time, you can roll up the log like a cinnamon roll before cutting up into pieces. But only if you’re really that behind!

2. Step 2

   Preheat oven to 400°. Roll out pastry on a lightly floured surface just to smooth out any creases. If you’re using a package of pastry that has 2 sheets, simply stack the sheets and roll out to a rectangle between ¼"–⅛" thick. Brush surface with egg wash (which is just a beaten egg that will make the dough a beautiful color after baking) and sprinkle cheese evenly over, followed by pepper.

   Step 3

   Okay, here comes the fun part: With 1 long side facing you, fold both long sides in toward the center line so the edges meet in the middle (do not overlap); press down gently to flatten. Brush exposed pastry with egg wash. Now roll the sides you just folded lengthwise toward the center to form a double-spiral log with a seam running down the middle. Squeeze all along length of log to adhere. Roll whole log away from you 90° so seam is facing away from you. Trim about ½” off 1 end to clean up the edge, then slice log crosswise into ½”-thick pieces (you should have about 15).

   Step 4

   You’re almost done! Transfer pieces cut side up to a parchment-lined baking sheet, spacing about 2" apart. Brush outside edges of pastry with egg wash, avoiding cut sides on top. Chill until pastry is firm, 10–15 minutes.

   Step 5

   Bake palmiers 10 minutes, then reduce oven temperature to 350° and continue to bake until puffed and golden all over, 20–30 minutes. Let cool before serving.

   Step 6

   Do Ahead: Palmiers can be baked 8 hours ahead. Let cool, then cover with plastic and let sit at room temperature until ready to serve.