Here at the Capital Spice HQ, we are always on alert for an excuse to drink sparkling wine. We’ll pop the cork to celebrate the end of the week or the completion of a Monday. I tried to do a sparkling wine drinking game for every time a Real Housewife of New Jersey acted trashy but, well, that show airs on a school night and I have to be bright-eyed for work the next day. Really, we don’t see sparkling wine as a festivity-only beverage but it does deliver a nice exclamation point to the day.
If you are celebrating with sparkling wine and having some friends over, I highly recommend making these mini-stilton palmiers to kick off your party right. Selected from a cookbook we received simply titled Cheese Hors d’oeuvres (sponsored by the Cardiology Association of America), this recipe caught our eye for the June Cookbook Challenge for its rich combination of blue cheese and pastry.
If you don’t consider yourself much of a cook or are trying to make a variety of hors d’oeuvres for a party, this is an easy treat to impress. There are only a few steps and even less ingredients to work with and the final product is a warm, cheesy, salty delight.
Mini Stilton Palmiers
1 sheet frozen puff pastry dough, thawed
1 large egg, beaten
½ cup crumbled English Stilton cheese or other crumbly blue cheese such as Gorgonzola.
Preheat oven to 400 F.
Unroll the pastry sheet and cut in half length-wise. Working with one piece at a time, brush the surface edges with the egg, forming a 1-inch border. Scatter half the cheese over the top of the pastry, avoiding the egg-brushed border.
Fold in the long sides to meet in the middle of the sheet. With the long side still toward you, fold the top and bottom of the pastry sheet to meet again in the center. Fold the top half over the bottom. Turn the roll over and pinch the ends together to seal. Repeat with the remaining pasty sheet and cheese.
Cut each roll into ¼ inch thick slices, placing them on a greased baking sheet. Place slices cut side down, about ½ inch apart from each other. Bake for about 15 minutes or until golden. Serve at room temperature or just slightly warmed.