Cheese palmiers and straws

Preparation info
  • Makes


    • Difficulty


    • Ready in

      1 hr 25

Appears in
Quiches & Pastries: Le Cordon Bleu Home Collection

By Le Cordon Bleu

Published 1998

  • About

These small savouries are delicious served with a cocktail or to accompany a soup. They can either he made as palmiers or as cheese straws, and flavoured with herbs, sun-dried tomatoes or anchovy.


  • 2 egg yolks
  • 1 egg
  • ¼ teaspoon caster sugar


  1. Beat together the egg yolks, egg, sugar and ¼ teaspoon salt, and strain into a clean bowl.
  2. Grease a large baking tray with melted butter, and refrigerate until needed. In a small bowl, mix together the Parmesan, paprika and ¼ teaspoon salt, and season with freshly ground black pepper.
  3. Roll out the pastry on a lightly floured surface to a 20 x 24 cm (8