- 6 Bacon strips
- 1 Large Onions, sliced
- 1 Sheet Puff Pastry
- 1 cup Cheddar Cheese
- ½ tsp Thyme
- Salt, to taste
- Pepper, to taste
- 1 Egg
- 1 tbsp Water
- Preheat the oven to 400F / 200C
- In a heavy bottom skillet, on medium heat, place the bacon strips and fry them till they turn crispy. Remove and place the bacon on a plate lined with a kitchen paper towel.
- Remove the fat from the skillet leaving behind about a tablespoon, and then toss in the sliced onion. Season the onion with salt and pepper to taste and satué the onion till it caramelizes. Remove and allow the onion to cool completely.
- Cut the bacon into crumbles and keep it aside
- Grate the cheese and keep it aside
- Prepare an egg wash by beating one egg in a bowl and adding the water. Keep beating till both are well combined. Keep the egg wash aside for later.
- Generously dust all-purpose flour on the work surface and place the puff pastry sheet on it. Dust some more all-purpose flour on the top of the sheet as well. With a gentle hand, roll the puff pastry sheet out.
- Sprinkle a generous helping of the grated cheese on the rolled-out pastry sheet, and top that with an even layer of the caramelized onion and then the crispy crumbled bacon. Sprinkle on a little thyme, and then top that with a thick layer of grated cheese.
- Now start creating the palmier by rolling the puff pastry sheet from the side toward you till you are halfway and reach the centre. Then start rolling the far end toward the centre. When both sides meet at the centre, bush on a little egg wash to keep both sides together.
- Place the log on parchment paper and roll it up. Then place it on a cling wrap and roll it up once again sealing the ends. Place it in the refrigerator for 30 minutes to firm up.
- Cut the log into half-inch rounds using a separate knife and place them on a lined baking sheet
- Brush each palmier with egg wash on the top and all around
- Place in the preheated oven and bake for 20-25 minutes, or until the puff pastry has turned crispy and golden