This is by no means a prolific recipe but it’s easy, it’s good, and it serves as a good base concept for other filling ideas. While palmiers are traditionally made with a sugar coating, I had a spare sheet of puff pastry laying around and wasn’t keen on the idea of sweet at the time. Anyway what’s better than Marmite (actually I used Meridian yeast extract) and Cheese? Err, not-cheese. You know.
For the cheese I used the not yet available melty red leicester Sheese, but I’d wager anything similar would work so long as it’s a strong cheese (I wouldn’t use Daiya, for instance). Cheezly should work fine.
Mini Savoury Vegan Cheese and Marmite Palmiers
- Mash the nutritional yeast, lemon juice, and yeast extract together in a small bowl. Lay the pastry sheet on a lightly floured surface and spread the paste over the dough as close to the edges as possible. Make sure you work with the dough straight out of the fridge so it’s as cold as possible. Sprinkle the grated Sheese evenly over the pastry.
- Slowly and tightly roll one of the long edges into the centre of the pastry. Do the same on the other side. If the dough isn’t staying together in the middle, brush a little bit of non dairy milk along the edges of the rolls and push them gently together. Cover and refrigerate for at least an hour.
- Preheat the oven to 200 Celcius (400 F).
- Slice the dough into 1/4 to 1/2 inch pieces and cook on a cookie sheet or baking tray for 8-10 minutes. Turn the palmiers over and bake for a further 8-10 minutes, or until golden.
- Eat hot or cold!