Savory Palmiers

Instructions

1. Prepare the puff pastry
   On a lightly floured surface, roll out the thawed puff pastry into a rectangle approximately 12 x 14 inches. Make sure the pastry is even in thickness throughout.
2. Add the flavor base
   In a small bowl, mix the softened butter with the Dijon mustard. Spread this mixture evenly over the entire surface of the puff pastry, leaving a 1/4-inch border around the edges.
3. Add cheese and seasonings
   In another bowl, combine the Parmesan, Gruyère, chopped herbs, garlic powder, black pepper, cayenne (if using), and salt. Sprinkle this mixture evenly over the butter-covered pastry, pressing lightly to adhere.
4. Create the palmier shape
   Starting from the long sides, fold each edge toward the center, stopping at the middle. Fold each side again toward the center so the folded edges meet in the middle. Finally, fold one half over the other, like closing a book. You should have a long, narrow log with 6 layers.
5. Chill the dough
   Wrap the log in plastic wrap and refrigerate for at least 30 minutes (or up to 2 days). This helps the pastry hold its shape when slicing.
6. Slice and prepare for baking
   Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper. Remove the chilled log from refrigerator and unwrap. Using a sharp knife, cut the log into 1/4-inch thick slices. Place the slices on the prepared baking sheets, leaving about 2 inches between each one as they will expand.
7. Bake to golden perfection
   Brush the tops lightly with beaten egg for a glossy finish. Bake for 12-15 minutes, until the palmiers are puffed and golden brown. Halfway through baking, rotate the pans for even browning.
8. Cool and serve
   Allow the palmiers to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature as an elegant appetizer or snack.