Spicy Cheddar Palmiers

• 1 1/2 tablespoons chili powder
• 1 1/2 tablespoons Firmly packed light brown sugar
• 3/4 teaspoon cayenne
• 3/4 teaspoon salt
• 1/2 cup packed fresh parsley leaves, washed, spun dry, and chopped
• a 17 1/4-ounce package frozen puff pastry sheets (2 pastry sheets), thawed
• 1 1/2 cups shredded sharp Cheddar (about 6 ounces)

1. In a small bowl stir together chili powder, brown sugar, cayenne, and salt.
2. On a work surface sprinkled with 2 tablespoons parsley roll out 1 sheet puff pastry into a 12-inch square.
3. Sprinkle square evenly with half of spice mixture and 3/4 cup Cheddar, pressing cheese gently onto pastry.
4. Roll up 1 edge to middle of pastry sheet and roll up parallel edge in same manner so that the 2 rolls are touching.
5. Repeat procedure with remaining parsley, pastry sheet, spice mixture, and Cheddar.
6. Wrap pastry rolls in plastic wrap and chill 30 minutes.
7. Pastry rolls may be made 2 weeks ahead and frozen, wrapped well in refrigerator 2 hours before proceeding.
8. Preheat oven to 375F.
9. Cut pastry rolls with a sharp knife crosswise into slices just under 1/2 inch thick and arrange 1 inch apart on large baking sheets.
10. Bake palmiers in batches in middle of oven 20 minutes, or until golden brown, and transfer with a metal spatula to racks to cool.

chili powder, brown sugar, cayenne, salt, parsley, pastry, shredded sharp

Taken from www.epicurious.com/recipes/food/views/spicy-cheddar-palmiers-11400 (may not work)