Savoury Palmiers

This is one of those recipes so perfectly simple, adaptable to stuff you’ve probably got on hand, easy to store once made, and delicious that, come entertainment/potluck season, I always forget that I have it tucked way back in the darkest recesses of me noggin. So, I have finally written it down.

In case you don’t know, palmiers are like cookies, but made of rich, flakey, buttery puff pastry and usually made with sugar or honey and served as a sweet.

Anyone who knows me, knows that I am the person who will save the potluck from the bombardment of desserts with the token savoury dish that typically involves vegetables. Yes, I am that square.

The recipes below assume you want variety, so are for half packages of puff pastry. If you want more, just double them. All of the recipes they link to make enough spready stuff for that. Each half will get you 12-15 palmiers.

These aren’t healthy at all, but are yummy served hot, cold, or at room temperature. I’ll be making a bunch to have on hand for pop-in guests, invited guests and, of course, potlucks.

What you need:

  • 1/2 pkg puff pastry
  • One of the fillings below

Pesto & provolone

  • 1 cup pesto
  • 1.5 cups grated provolone

Tapenade & havarti

  • 1 cup tapenade
  • 1.5 cups grated havarti

Cranberry & Jack

What you do:

  1. On a floured surface, roll the puff pastry out to an approximately 14″ x 14″ square.
  2. Spread the spready thing (pesto, tapenade, pico, whatever) evenly across the dough.
  3. Sprinkle the cheese evenly over the spread.
  4. Fold the bottom third of the dough up to meet the top of the middle third, then fold the top third over to cover, like you would fold a letter to fit an envelope.
  5. Apply light pressure across the dough to smooth and even it out.
  6. Fold in half so it makes a sort of log.
  7. Place the log on a parchment-lined baking sheet, fold side down, and refrigerate for 30 minutes or the freezer for ten. This firms it up and makes it easier to cut.
  8. Cut into 1/4 inch slices.
  9. Place slices back on lined baking sheets and refrigerate for another 30 minutes. This helps them to keep their shape once baked.
  10. Preheat oven to 350 degrees.
  11. Bake for 35 minutes or until golden brown all over and quite dry.
  12. If you’re making more than one oven rack full of palmiers, place the racks as close to the middle as possible and rotate the baking sheets at the 20 minute mark.

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