Apple Chutney and Cheddar Palmiers

If you’ve glanced through my previous posts, you’ve probably realized I don’t have much of a sweet tooth.  When I do have a hankering for sweet, though, I tend to mix it with savory, as with these apple chutney and cheddar palmiers.  The genesis of this experiment was that I got home and realized I had a very squishy mango that I needed to use.  I had the idea to make chutney, looked up a recipe on Epicurious, and was part way through my chopping when I sliced into the mango and realized it was way too far gone.  What’s a girl to do when faced with a saucepan full of sliced apple and red onion except go ahead and make mango chutney without the mango?

I decided to try my hand at a recipe I’d run across for savory mango chutney and cheddar cheese palmiers despite this tiny little hiccup.  As they say, necessity is the mother of invention – thus the birth of the apple chutney cheddar palmiers!

Fair warning that the making of the chutney stunk up my house with vinegar smell…not my husband’s favorite, but he grudgingly agreed that the end result was really nice.  They have a nice sweetness and spice to them, and the cheese keeps either from being overwhelming.  Pretty tasty, if I do say so myself!

Palmier 5


For the apple chutney:

  • 2 small to medium apples, cored and chopped
  • 1/4 cup granulated sugar
  • 1/2 red onion, finely chopped
  • 1/4 cup white vinegar
  • 1/4 cup (50 mL) ginger paste/finely chopped peeled ginger root
  • 1 tablespoon (15 mL) lemon juice
  • 2 teaspoons (10 mL) curry powder (I used spicy Jamaican curry powder)
  • 1/2 teaspoon (2 mL) each: ground nutmeg, cinnamon, and salt

Everything else:

  • 1 sheet (8 oz) purchased puff pastry sheet, thawed
  • 3/4 cup (packed) extra-sharp cheddar cheese


  • To make the chutney, combine the apples, sugar, onion, vinegar, and ginger in a stainless steel or enamel saucepan.  Bring to a boil over high heat, then reduce heat to boil gently, uncovered, for 20 minutes or until the apples are tender and the mixture is thickened, stirring occasionally.  Add the lemon juice, curry powder, nutmeg, cinnamon, and salt; cook for another 3-5 minutes.
  • Roll the puff pastry sheet into a rectangle that is at least 8 inches wide and no less than 1/8-inch thick.  Just a couple sweeps with your rolling pin should do it.

Palmier 1

  • 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. Chill for about 15 minutes.

Palmier 2

  • Cut the roll crosswise into 1/8-inch slices and divide the palmiers between two baking sheets covered with parchment paper. Chill for at least 1 hour.

Palmier 3

Palmier 4

  • Preheat the oven to 450 degrees F. Bake the palmier until they are puffed and light 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. Transfer the palmiers to a cooling rack and cool completely before serving.

Palmier 6

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