Salty palmiers, gluten free

Ingredients

• 360 g Puff pastry, gluten free
• 35 g Parmesan, grated
• 45 g Cheddar, grated
• 3/4 pcs Egg yolk
• 11 g Basil, fresh, chopped
• 11 g Thyme, fresh, chopped
• 11 g Oregano, dried, crushed
• 3/4 pinch Fresh ground salt
• 6 ml Water
• 11 ml Extra-virgin olive oil

Method

1. Preheat oven to 180°C.
2. On a lightly floured surface, roll out 1 sheet thawed puff pastry to a 20-32-cm rectangle.
3. Gently brush with olive oil and sprinkle with parmesan, cheddar, herbs, and salt.
4. Fold dough lengthwise into thirds and then fold in half.
5. Refrigerate for 10-12 minutes.
6. This is why you will be able to cut into pieces easier.
7. Cut dough crosswise into 0.5cm thick slices.
8. Place slices on 2 large baking sheets, lined with parchment paper.
9. Refrigerate until firm, about 30 minutes.
10. In a bowl, combine egg yolk with water, to make egg wash.
11. Brush tops of pastry with egg wash.
12. Set in the oven and bake until golden brown, about 25 minutes, rotating sheets halfway through.
13. Serve at room temperature.