I had never made palmiers before, which are basically smaller versions of what I have always thought of as elephant ears. Apparently, they originated in France but are popular in many cultures. Palmier means "palm tree" in French. Yes, I looked this all up and now I've passed the Wikipedia info on to you!
1 sheet puff pastry sheet, thawed
3 tbsp mango chutney (homemade or purchased!)
3/4 cup (packed) extra-sharp cheddar cheese
Roll the puff pastry sheet into a rectangle that is at least 8 inches wide and no less than 1/8-inch thick. Spread mango chutney over the puff pastry and top with cheddar cheese. Using a rolling pin, lightly press the cheese into the pastry. Roll each long end of the rectangle into the center, then wrap in parchment paper and chill for about 15 minutes.
Cut the roll crosswise into 1/8-inch slices and divide the palmiers between two baking sheets covered with parchment paper. Chill for 30 minutes or so. Next, preheat the oven to 450 degrees. Bake the palmiers until they are golden brown, 6 to 8 minutes. Quickly flip the palmiers and place back in the oven, switching positions of the baking sheets. Bake for an additional 4 to 5 minutes. Cool before serving.
Tips: The palmiers can be baked and stored in the fridge for 2 to 3 days, or frozen. Before serving, place unthawed palmiers on a baking sheet in a 350 degree oven for 5 minutes. I was worried these would not hold together, but they did with little trouble. About halfway through the baking process, a couple of them had begun to separate, but I used a spatula to push them back together and all was well!
This is an interesting flavor profile - sweet and savory together. I placed them near the appetizers and my boyfriend Kyle moved them to the dessert table. I guess they fall somewhere in between! Either way, several people asked me for the recipe, and there were none left on the platter at the end of the night. Enjoy!