![Southern Living Cheese Toast Palmiers on a platter to serve with Cinnamon Toast Palmiers](https://cdn.statically.io/img/www.southernliving.com/thmb/FxuJP7PUSn0SpCkn4SxhZ5B5odQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/27544-Easter-Brunch_-7-c06b36ae1911430bb033ebfb8aa9f53b.jpg)
Greg Dupree; Food Stylist: Ruth Blackburn; Prop Stylist: Claire Spollen
Palmiers are a traditional French pastry made from a laminated dough. Here, we use store-bought puff pastry sheets for ease, and fill the dough with a spiced cheese mixture. These pastries bake up super buttery and are divine dragged through a runny egg yolk in lieu of toast for breakfast or brunch.
Here's a make-ahead hint: Freeze unbaked palmiers on baking sheets, transfer to an airtight container, and keep in the freezer for up to a month. Bake from frozen, increasing the time by a few minutes.
Ingredients
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All-purpose flour, for rolling
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1 (17.3-oz.) pkg. frozen puff pastry, thawed overnight in the refrigerator
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1 large egg
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2 tsp. smoked paprika
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1/2 tsp. kosher salt
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1/2 tsp. garlic powder
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1/2 tsp. cayenne pepper
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1/2 tsp. black pepper
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4 oz. extra-sharp Cheddar cheese, shredded (1 cup), divided
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1 1/2 oz. Parmesan cheese, grated (about 1/2 cup), divided
Directions
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Line 2 large rimmed baking sheets with parchment paper.
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On a lightly floured surface, unfold 1 puff pastry sheet. Whisk egg in a small bowl until frothy. Stir together paprika, salt, garlic powder, cayenne, and black pepper in a separate small bowl until combined. Brush pastry sheet with some of the egg; sprinkle with half of the Cheddar and Parmesan cheeses and half of the paprika mixture. Unfold remaining pastry sheet, and place on top. Brush top with egg; sprinkle with remaining cheeses and remaining paprika mixture.
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Using a floured rolling pin, roll stacked pastry sheets into a 14- x 10 1/2-inch rectangle. Starting on 1 long side, roll the pastry into a tight spiral, stopping at the middle of the pastry. Starting on the other long side, roll the pastry into a tight spiral, stopping at the middle of the pastry. Brush with egg where the two spirals meet, and gently press together. Using a serrated knife, cut into 1/2-inch-thick slices. Place 2 inches apart on prepared baking sheets. Refrigerate, uncovered, until chilled, about 15 minutes. Preheat oven to 400°F.
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Bake in preheated oven, 1 baking sheet at a time, until golden brown and puffed, 15 to 18 minutes per batch. Cool completely, about 15 minutes. Serve.