A pimento cheese palmier.
So basically for any holiday,
any occasion, sometimes just on a Tuesday,
my dad loves to make pimento cheese dip.
And since I'm not gonna be with my parents
this year for Thanksgiving,
I wanted to bring a little bit of them here to Montana.
So I'm making my dad's pimento cheese dip.
Imna put it on that pie dough and roll it up in a fun way.
So,
in here I have some cheese, a little bit of sharp cheddar
and a little bit of sharp.
So sharp yellow and sharp white cheddar.
A combo of both.
Is that cream cheese?
Yeah, that's cream cheese.
It's not the holidays without cream cheese.
You know what I mean?
(Rachael mumbles)
So in here I have our cheese, for instance, a cream cheese,
a little bit of smoked paprika.
Yum.
Give it a nice smoky flavor.
This is a jar of pimento peppers.
I drained these and I just put it back in the jar.
You just make sure you drain them
'cause you don't wanna add too much moisture to your
dough.
And then salt and pepper, obviously,
got to season it up a little bit.
And then my dad's secret to his famous pimento cheese dip
which is no longer a secret
'cause I'm showing you right now,
just a few dashes of white wine vinegar.
It just kinda packs the flavor of everything.
Gives it a little acidity because that is,
you know, a pretty fatty thing.
So you wanna give it a little bit of acidity
so it all kinda like pops forward.
So put it in there,
clip on our food processor,
give it a whirl,
(blender whirling)
and then
back here I have
some pie dough.
Perfect.
Doesn't take too long.
You do wanna make sure that you blend it up nicely.
So it's nice and smooth.
If you have too many big chunks of cheese,
they'll kinda like melt out while you bake them.
Slap that right on top of our dough.
Just like that.
Give it a spread.
And you wanna go all the way to every single edge here
'cause you wanna make sure you have filling in every bite.
Now we're gonna roll this up.
And this is how you roll up palmier.
I'm gonna make sure you can see this.
So we're gonna start on one end
and I'm just gonna bring it towards myself.
I just like to flatten the first part
and then just start to roll.
And you wanna roll until you reach the middle
And then stop.
Surface right here.
And then I just like flip it around and do the same thing.
There we go.
So then what I like to do
so then you basically have this shape right here
which is what you're looking for.
What I like to do at this point is throw it into the fridge.
Make sure it's nice and chill.
It just slices a little bit nicer that way.
You cut slice it like this and throw it in the oven
but it's a little bit easier to cut.
Then
once it's chill, I just take it out of the fridge,
grab an egg wash,
give it a little bath in that egg wash
and then sprinkle it with a ton of Sesame seeds
to give it that nice nutty crunch.
Ooh, I love that.
Yeah, isn't that fun.
And then also in the egg wash, I put in
a spoonful of Dijon mustard
'cause while I was doing the egg wash,
I was like, you know what?
This is actually an opportunity to add a little bit
more flavor to this dish.
So why just let it be in the regular egg wash
through some mustard in there
so it gives it a nice tangy bite on the outside
which is kinda nice.
Also a great tip here
is once you've sliced these,
you can actually freeze them
and put them into a little baggy like this
and you can bake these from frozen.
So if you wanna make these now,
you can do 'em like this
and bake them off tomorrow.
Or if you wanna have these around the holidays,
just slice them up, throw them in the freezer
and you can bake them whenever you like.
So once you slice them up,
I'll show you a couple,
you wanna do about a half inch.
Slice here and then once you slice them,
they kinda squish a little bit.
So you just wanna give them a little poop.
So they kinda open up
and have that little beautiful palmier shape.
And I have some back here that I can show you
that I already baked
and here they are a beautiful little
palmiers.
Yeah.
It's beautiful.
Gorgeous.
Some action on the outside.
It's amazing.