Dubliner Palmiers (Irish Elephant Ears)

Dubliner Palmiers are also known as Irish Elephant Ears. They are a savoury, crispy, cheesy palmier appetizer spiraled with Irish Dubliner and parsley. Yum.

1 (17¼ oz) pkg frozen puff pastry (2 sheets)
¼ cup coarse grain mustard
1½-2 cups Dubliner cheese, grated
½ cup fresh parsley leaves, loosely packed

Thaw puff pastry according to package directions. Place on a lightly floured surface with one of the short sides closest to you. Roll slightly with a rolling pin to smooth creases. Spread each sheet with mustard and sprinkle with the cheese and the parsley, if using.

Starting from the short side at the bottom, roll up the pastry sheet just to the center; roll the other side toward the center. Lightly press rolled halves together. Repeat with second sheet. Wrap in plastic wrap and freeze for at least 3 hours or up to 1 month. Just before baking, let stand at room temperature for about 15 minutes.

Preheat the oven to 375°F (190°C/170°C fan, Gas Mark 5). Line a baking sheet with parchment paper.

Cut each roll into 24 slices about 3/8" thick. Place slices ½" apart on sheet. Bake for 15 minutes, or until golden.

Serve immediately.

Makes 4 dozen.

Make-Ahead: Wrap in plastic and freeze. Reheat in 375°F (190°C/170°C fan, Gas Mark 5) oven for about 5 minutes.