Fig Bacon and Blue Cheese Palmiers
  • I package Pepperidge Farms frozen Puff Pastry
  • 1 red onion, thinly sliced
  • 6 ounce Applewood Smoked bacon
  • 3 ounces blue cheese, crumbled
  • ⅔-cup fig Jam
  1. Remove pastry from freezer and thaw. Cook the bacon in a small sauté pan until crisp. Drain, cool, and crumble into small bits, then set aside. Drain all but 1 teaspoon of fat from the pan and sauté the onions until browned, then set aside. When the dough is thawed, gently unfold each sheet of puff pastry onto a floured work surface. Gently roll out each sheet of dough until it is about 10” x 12”. Divide the filling ingredients in half and spread evenly on each sheet of pastry starting with the jam, the onions, the cheese, and finally the bacon. Starting at a narrow edge, begin to roll the pastry as tightly as possible, until you get to the middle. Repeat on the other edge until it meets the other side. Carefully wrap it in plastic and refrigerate for at least one hour. When you are ready to bake, preheat the oven to 400°. Take the dough from the refrigerator and place on a cutting board. Unwrap the dough, and cut into ¼-inch slices using a sharp knife. Place on a sheet pan that has been lined with parchment paper, leaving 2 inches on each side. Bake for 10-12 minutes or until lightly browned. Let cool for about 10 minutes before using a spatula to remove them, and place on a rack to finish cooling. Serve immediately or store covered in refrigerator for up to 4 days.
Recipe by Have You Eaten, SF? at