This is a savoury version of the classic french heart. It’s the perfect pre-dinner nibble and even better when served with a glass of champagne. I sometimes like to make a double batch, freezing half of the log, which can then be sliced and baked when unexpected visitors arrive.
Ingredients (makes about 35)
300g Puff Pastry, 2 tablespoons of of grainy mustard, 3 handfuls of gruyere (or a similar strong hard cheese)
Roll the pastry into a rectangle about half a centimetre in thickness. Spread the mustard over the pastry, making sure to reach all the corners. sprinkle over the cheese. Take one side of the rectangle and roll into the centre and do the same with the other side. Wrap the log tightly in cling film and place in the fridge to chill for half an hour or so. When its ready, slice the log into roughly 35 one centimetre slices, and place on a baking tray.
Bake the Palmiers for 10 minutes, until golden brown. They are best served slightly warm.