Easy Vampire Slayer Palmiers for Halloween
These vampire slayer palmiers will fend off any blood-sucking creatures this Halloween. With garlic cheddar, pepper Jack, red chilis, and lots of garlic, they are savory, spicy, and buttery thanks to store-bought puff pastry! This is one of my favorite appetizers for Halloween parties because you can serve them warm or at room temperature.
Ingredients
- 1 large egg
- 4 ounces garlic cheddar cheese freshly shredded (115 grams)
- 4 ounces pepper Jack cheese freshly shredded (115 grams)
- 2 Tablespoons finely minced red chili (1 big chili/20 grams)
- 2-3 teaspoons minced garlic more to taste (3-4 big cloves)
- Freshly-cracked black pepper to taste
- All-purpose flour for dusting
- 2 sheets frozen puff pastry thawed (1 box/490 grams)
Equipment
- 2 large sheet pans
Instructions
- Preheat the oven to 350°F (177°C). Line two sheet pans with parchment paper. Then, whisk the egg with 1 Tablespoon (15 milliliters) of water in a small bowl to create the egg wash. Set aside.
- In a medium bowl, combine the shredded garlic cheddar cheese, shredded pepper Jack cheese, minced red chili, minced garlic, and black pepper.
- Unroll one sheet of puff pastry on a lightly floured wooden cutting board. Roll the sheet into a 10x12-inch rectangle and use a pastry brush to lightly coat the pastry with egg wash. Evenly sprinkle half of the cheese mixture on top, gently pressing down on the layer of cheese so it sticks to the puff pastry.
- Next, use a knife to gently mark the middle of the dough on the long side of the rectangle. (Don't cut all the way through, you just need to know approximately where the middle is.) With the short side of the pastry facing you, tightly roll the dough until you reach the middle of the rectangle. Flip the cutting board and tightly roll the other side of the pastry to form the palmier shape.
- Repeat the above steps with the other sheet of puff pastry and cheese mixture. Refrigerate the rolls for about 30-45 minutes or freeze for 15-20 minutes, until the dough is firm.
- Using a sharp serrated knife, trim the ends off each roll. Then, cut each roll into 18-20 slices, about 1/2-inch thick. You should have 36-40 palmiers total. Arrange the cookies about 2 inches apart on the parchment-lined sheet pans. (You may need to bake the palmiers in batches.) Brush the tops of the pastries with the remaining egg wash.
- Bake the palmiers on the middle rack of your oven for 22-25 minutes, turning the pan halfway through, until they are golden brown. Serve them warm or at room temperature and enjoy!
Notes
Some garlic cheddars are more garlicky than others. Give the cheese a taste and add 2-3 teaspoons of fresh garlic (or more!) as needed.
If for some reason you can't find garlic cheddar cheese, don't stress. Just use your favorite sharp white cheddar and double the amount of fresh garlic.
Keep a close eye on the bottoms of the palmiers during baking to make sure they don't burn. If you need to, stack another sheet pan under the baking pan to keep the pastry from burning.
Feel free to sprinkle the palmiers with a little flaky salt after baking, if needed.
To crisp up leftover palmiers, bake them on a parchment-lined sheet pan at 350°F (177°C) for 5-8 minutes.
Pro tip: These are amazing with a little red pepper jelly on top!
Serving: 1palmier, Calories: 92kcal, Carbohydrates: 6g, Protein: 2g, Fat: 7g, Saturated Fat: 2g, Cholesterol: 7mg, Sodium: 67mg, Potassium: 18mg
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