Sheets upon sheets of puff pastry take up a disproportionate amount of space in my freezer. For awhile, they actually took refuge in a neighbor’s freezer while I sorted out space in my own. Why, you ask, do I have so much puff pastry when I can’t even consume it? Just because I can’t enjoy its light, buttery layers of puff doesn’t mean my catering clients and guests can’t. Plus, I do enjoy creating treats with it. It’s so versatile. It’s so light. It’s so crispy and flaky. Yet still gives you a doughy mouth feel. Yes, I have a great imagination of what it would taste like. I’m working off of memory banks deep in the recesses of my mind.

So, when I needed some of this light puffiness for a catering gig a few months back I opted to buy the larger box. As expected, I knew I would find other uses for it. If you recall, it certainly came in handy dandy when I baked it up for a not too sweet dessert. Then another cocktail party gig came a-calling. That event needed a small bite. It needed to be warm. And if it were cheesy too then let’s just call it the perfect trifecta. With all this extra puff pastry, palmiers came to mind, and thus won my little heart.

In an effort to continue to prove how incredibly easy some recipes are, this is another one that falls squarely in the ‘anyone can do this’ category. Let me show you how.

In four steps, this is how simple.

Roll pastry
Spread cheese
Fold, fold and fold again.
Cut and bake.
Ok, there is a fifth step. EAT and ENJOY!

Here are the actual steps with a few more details.

Cheese, glorious cheese. In this case Manchego.

ingredients

1 Puff Pastry sheet, thawed
2 c Manchego cheese*, grated
1 egg, beaten plus a splash of water

* Of course, you can use whatever hard cheese you like. But my catering gig focused on tapas from Spain, therefore, Manchego was the natural choice.

instructions

Take puff pastry out of the freezer and let it defrost. Once thawed, sprinkle flour on a board and roll the pastry out to 12” x 17”.

2. Generously spread 1.5 c Manchego or your desired cheese over the entire dough. Then place parchment over top and gently roll again to press the cheese into the dough.

Cover the entire surface. You’ll want cheesy goodness in every bite.

A gentle roll is all you need. It helps to secure the cheese so it doesn’t fly all over the place when you fold the edges over.

3. Fold the edges in 1/3 the way, then fold and fold again until you get to the center. The folds create more of a heart shape. You can also roll the edges into the center to create more of a rounded palmier. Your choice. I wanted hearts. Also, the more folds you have the smaller the size of each one. Fewer folds creates a larger individual palmier. (Also, note that I added more cheese after the second fold. That’s only because I wanted it to be cheesy.

Then add another 1/2 cup of cheese before the final fold.

More cheese, please. This is the second fold. From this point, fold one more time to close it up.

4. Cut 1/2” slices and place them cut side down on a parchment lined baking sheet, brush tops with egg wash and bake at 420 for 10-12 minutes or until golden brown.

All those folds will explode open into light fluffiness in the hot oven.

It’s just that SIMPLE, and these are as cute as a button or should I say, as a heart shaped cheesy bite.

They make the ideal bite sized snack to enjoy with afternoon tea, or anytime. I also wrapped them up in parchment paper and gave them to a neighbor as a little birthday gift. (And of course, gave some to the kind neighbor who housed my pastry for way too long, thanks Antoinette!)

And as if those reasons aren’t enough to motivate you to make them, they are perfect for stacking up on an appetizer platter. Since I was asked to bring an appetizer to a dinner party, I added them onto a cheese and charcuterie platter. They were all gobbled up!

Those are boquerones skewers standing up in a glass jar. They look like lollipops. Rounding out the platter: Manchego and Majorero Pimentón cheeses, my spiced nuts, mortadella, Chorizo Vela, olives, roasted red pepppers, cucumbers and cornichon and … — Those are **boquerones skewers** standing up in a glass jar. They look like lollipops. Rounding out the platter: Manchego and Majorero Pimentón cheeses, my **spiced nuts**, mortadella, Chorizo Vela, olives, roasted red pepppers, cucumbers and cornichon and Mary’s Gone Crackers.

Try it, and I beg you to please stop saying that it’s only easy for me. I have faith in your ability, and so should you.

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Oh the French, they do give us some wonderful food and great phrases. And the one that starts it all off is the Amuse-bouche. The literal translation is mouth amuser. In a restaurant, this is the appetizer before the appetizer. Not ordered from the menu by a customer, but given as a complimentary single bite from the chef to start your meal. It is meant to amuse the mouth. Get it ready for the meal. Whet the appetite and get the patron excited for what is to come.

Only the French would think of amusing your mouth. I dare say that the Italians aren't into amusing so much, but straight up satisfying from the onset. I do love the idea of tickling the tongue with a little nosh to get you primed. A little food foreplay, wouldn't you say?

This practice doesn't need to be limited to restaurants. As JuanCarlos and I prepare for a trip to France, I reasoned that this was a perfect time to honor their tradition and share some ideas on the subject. So go ahead, treat your guests to an Amuse Bouche. You like them, don't you? So amuse their bouche.

Remember this is meant to be just one little bite not a full blown appetizer. However, any of these can be an appetizer. (Just love when things can do double duty). An amuse bouche can range from the elaborate to a very simple offering.

Here are six offerings, each providing the all important combination of salty, sweet, tang, texture to get the mouth party off to the races.

Goat Cheese & Nut Topped Grapes

These are an easy, pop in your mouth kind of bite. Refreshing and textural, and create the "more please" effect.

Use the stemmed end as the base, as this will help the grape stand up.
Slice a tiny bit off the top of the grape to have a level landing spot for a dollop of goat cheese.
Using a small spoon gather 1/2 tsp of room temp goat cheese and place it atop the grape. (I use my clean fingers to create a little dollop)
Dip it in the crushed/ground nuts (such as pistachios or a mix of pecans, walnuts or whatever nut you like). These can be made ahead of time, but save the nut dipping til just before serving. You don't want the nuts to get soggy in the refrigerate. NOBODY likes soggy nuts.

Prep yourself with everything at the ready. Look how simple this is. 3 ingredients. 3 steps: Slice, dollop and dip

You can store in the fridge like this with plastic wrap

Salmon Topped Cucumber or Apple

Alright, this may be two bites, but satisfying ones, for sure. These deliver a creamy texture paired with a cool crisp and salty bite.

Salmon / cream cheese roll up a top a cucumber slice.

Cut a 1/2" slice of cucumber.
Pipe a dollop of soften cream cheese on top.
Place a small piece of smoked salmon laid down in a crossed fashion.
Pipe another dollop of cream cheese in the center and top with capers and dill.
(You can also use the Salmon Roll method. On a large piece of plastic wrap lay the salmon down, making sure to overlay slightly. Spread softened cream cheese on top. Sprinkle with capers, then roll up like a sushi roll, Refrigerate. Once chilled, cut into 1/2” rounds placing atop each cucumber slice. Adorn with dill, as seen above.)

Refreshing on a slice of apple. This is from my Lox on What? idea. — Refreshing on a slice of apple. This is from my **Lox on What?** idea.

Pea Soup Shooter

A chilled, tall drink of spring. (I have not tried these recipes but wanted to provide a few links for your reference.)
Pea Soup Shooter
Pea Shooter
Pea Soup

These were part of the offering at a catering event I did with Regina Mallon Enterprises, food by Special Attentions.

Dates Packed & Wrapped

Boy, does this one get every part of your mouth ready. It's got salty, sweet, crunch and tang.

Another 3 step method, Slice, stuff and roll.

Slice open a Meedjol date just enough to remove pit and replace with something better.
Stuff it with gorgonzola cheese and a marcona salted almond.
Wrap the date with Serrano or Prosciutto ham.

Simple set up of jamón Serrano, gorgonzola, marconas & dates.

Just a little slice, yank out the pit and replace with yumminess.

Cranked up Caprese Skewers

This is an amped up Caprese salad on a stick.

Ratcheted up a notch by grilling them until they are just warmed then dipped in grated cheese. Oh the melt, the sweet, the salt.

Another simple set up with just a few ingredients.

Once grilled, roll them in grated cheese. Want some heat, sprinkle red pepper flakes, too.

Skewer a grape tomato, a bocconcino, piece of basil and another grape tomato. (You can certainly serve them as is. But I highly recommend you go the next steps. Also, you can prepare these ahead of time and refrigerate until grilling.)
Coat with oil, salt and pepper and lightly grill, then roll in Parmesano Reggiano, and serve immediately.

Chorizo-Manchego-Olive Skewer

A one bite tapa mix that makes a hearty first nibble.

Warm, cold. Savory, salty, creamy. Need I say more?

Cut Manchego cheese into cubes.
Slice and sauté the chorizo.
Skewer the trio ending with an olive.

Honestly, I feel like I could create one every week. The options and ideas are 'to infinity and beyond'. Just think of little bites that would get your guests ready for more. Oh la la to the French for their playful amusement. What a fun game of enticement.