Ingredients:

  • 1 sheet (14.1 oz) All-butter puff pastry
  • 4 oz Soft goats cheese (chèvre), rind removed
  • 3 Tbsp Full-fat cream cheese, softened
  • 1 tsp Fresh thyme leaves, picked
  • 1/4 tsp Freshly ground black pepper
  • 1/3 cup Good quality, thick cranberry sauce
  • 3 oz Thinly sliced Prosciutto or Parma ham
  • 1 large Egg
  • 1 tsp Water or milk
  • Pinch Flaky sea salt

Instructions:

  1. Combine Cheeses: In a small bowl, thoroughly mix the chèvre, softened cream cheese, fresh thyme, and black pepper until smooth and easily spreadable.
  2. Prepare Egg Wash: Whisk the egg and water/milk together in a small bowl. Set aside.
  3. Lay Out Pastry: Unroll the sheet of puff pastry onto a piece of parchment paper, orienting it so the longest sides are horizontal.
  4. Spread Cheese: Using an offset spatula or the back of a spoon, gently spread the cheese mixture evenly across the entire surface of the pastry, leaving a 1 cm (½-inch) border on all edges.
  5. Layer Cranberry: Dot the cranberry sauce evenly over the cheese layer, then carefully spread it out.
  6. Add Prosciutto: Arrange the prosciutto slices evenly over the cranberry and cheese layers, making sure the pastry is mostly covered. Press down lightly.
  7. Roll the Edges (The Palmier Shape): Starting from one of the long edges, tightly roll the pastry inwards towards the centre line. Stop rolling when you reach the middle. Repeat this process with the opposite long edge, ensuring the two rolls meet neatly in the centre, forming a tight, double-scroll shape.
  8. Wrap and Chill: Wrap the rolled log tightly in the parchment paper and then secure it with plastic wrap. Chill in the refrigerator for a minimum of 30 minutes, or up to 24 hours. This step is essential for clean, crisp cuts.
  9. Preheat Oven: Preheat your oven to 400°F / 200°C / Gas Mark 6. Line a baking sheet with fresh parchment paper.
  10. Slice: Remove the log from the fridge. Using a very sharp knife, slice the log into rounds approximately 1.2 cm (½ inch) thick.
  11. Arrange and Brush: Place the palmiers cut-side up on the prepared baking sheet, leaving about 2 cm (1 inch) between them. Brush the tops and sides of each palmier lightly with the egg wash.
  12. Season: Sprinkle a tiny pinch of flaky sea salt over the top of each pastry.
  13. Bake: Bake for 15–18 minutes, rotating the tray halfway through, until the palmiers are deeply golden brown, puffed, and the cheese is bubbling slightly.
  14. Cool Slightly: Allow the palmiers to cool on the tray for 5 minutes before transferring them to a wire rack. They are best served warm.