Skip to main content
Epicurious
Bon Appétit

Cheesy Green Curry Palmiers

4.8

(4)

Cheddar cheese and green curry wrapped in flakey pastry.
Photo by Travis Rainey, Food Styling by Thu Buser, Prop Styling by Gerri Williams

Keep a package of puff pastry ready in the freezer and a tasty nibble for a festive gathering is never far behind. My preference is an all-butter dough, like Dufour, that I defrost right on the kitchen counter (you can also defrost it overnight in the refrigerator if you have some advance notice). This ready-made puff makes a beautiful canvas for both sweet and savory treats—like these Cheesy Green Curry Palmiers. Here, green curry paste (Maesri is my favorite for punchy flavor) is mixed with cheddar and a touch of mayo for easy spreadability. Roll up, slice off, and bake up for a perfect salty partner to a cold tipple. If you find your palmiers are browning too quickly, lower the oven temp and monitor until the puff pastry is cooked through with a golden brown finish.

See Related Recipes and Cooking Tips

Read More
No-Knead Cheddar Jalapeño Bread
A homemade loaf featuring a crackly crust, loaded with cheese and plenty of fresh chilis.
Cheddar Caramel Slices
A shortbread base made with cheddar cheese provides a salty contrast against a chewy caramel in this playful cookie bar that pays homage to Chicago mix popcorn.
Cheddar Jalapeño Bread
With sharp cheese and diced chiles in every bite, the bread’s great on its own. But just think of the possibilities.
Brown Butter Miso Mochi Blondies
You can find butter mochi on practically every corner in Hawaii—it’s that ubiquitous because, well, it’s that good. For my version, I’ve browned the butter for a layer of toasted nutty flavor and added miso, which balances out the sweetness with its signature umami.
Roti (Easy Indian Flatbread)
The simplest flatbread you can make.
Giant, Gooey Cinnamon Roll
Cinnamon bun fans, our time has come.
Mango Bread
This sunny mango bread is ultra-moist and bursting with tropical flavor; the loaf is topped with a tangy mango-lime glaze that sets to a glossy finish.
Baked Butter Paneer
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.