Q : What are savory palmiers made of?

A : Savory palmiers are made with puff pastry layered with fillings like pesto, cheese, or tapenade, then rolled, sliced, and baked until crisp.

Q : Can you make savory palmiers ahead of time?

A : Yes, you can prepare and slice them in advance and refrigerate or freeze before baking.

Q : Why do you chill palmiers before baking?

A : Chilling firms up the pastry, making it easier to slice and helping them hold their shape in the oven.

Q : Can I use store-bought puff pastry?

A : Absolutely. It’s a great shortcut that still gives you light, flaky results.

Q : How do you keep palmiers crispy?

A : Let them cool completely on a wire rack before storing to prevent them from softening.

Savory Palmiers (Pesto Puff Pastry Pinwheels)

Name: Savory Palmiers (Pesto Puff Pastry Pinwheels)
Prep time: 15 min
Cook time: PT-495904H21M35S
Total time: 30 min
Cuisine: French
Ingredients: 400 g (14 oz) store-bought puff pastry (1 sheet); 2–3 tbsp homemade basil pesto (or store-bought); 1 cup (100 g) shredded mozzarella cheese; ⅓ cup (20 g) finely grated Parmesan cheese

Description

These savory palmiers are a quick and easy puff pastry appetizer made with flaky layers, pesto, and melted cheese. Crisp, golden, and full of flavor, they’re perfect for holiday platters, entertaining, or last-minute snack boards.

Ingredients

400 g (14 oz) store-bought puff pastry (1 sheet)

2-3 tbsp homemade basil pesto (or store-bought)

1 cup (100 g) shredded mozzarella cheese

1/3 cup (20 g) finely grated Parmesan cheese

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Instructions

Defrost the Puff Pastry

Thaw puff pastry in the fridge overnight.

Quick Tip: If you’re short on time, you can thaw the puff pastry at room temperature for about 30–40 minutes, but keep an eye on it so it doesn’t get too soft.

Fill and Fold the Pastry into Palmiers

* Lightly flour a parchment-lined flat surface.

* Unroll the puff pastry and place it on the parchment with the longer side facing you.

* Spread the basil pesto evenly over the pastry. Sprinkle it with mozzarella and Parmesan cheese.

* Fold each long side of the pastry inward, about ¼ of the way.

* Fold the long sides inward again so they meet in the middle.

* Lightly press the folded pastry with a rolling pin to help it hold its shape.

* Fold one side over the other to create a log, and gently press the dough together with the rolling pin without flattening it too much.

Refrigerate

Place the folded pastry log in the fridge for at least 30 minutes to chill on a parchment-lined baking sheet covered with plastic wrap.

Chef’s Tip: Freezing the pastry log can make it easier to slice the Palmiers into even pieces.

Preheat the Oven

* Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.

* Remove the pastry log from the fridge and use a sharp knife to slice it into 1 cm (0.4 in) thick slices. *Place the slices cut-side down on the prepared baking sheet, leaving plenty of space between them as they will expand during baking.

Bake

Bake the Palmiers in the oven until golden and puffed. Keep a close eye on them, as cooking time can vary between 10–15 minutes depending on the size of your Palmiers.

Chef’s Tip: Start checking around the 10-minute mark to avoid overbaking.

Cool

Once baked and golden brown, remove the Palmiers from the oven and transfer them to a wire rack to cool slightly. Note: They will crisp up more as they cool.

Notes

Storage Instructions
Room Temperature: Store in an airtight container for up to 2–3 days.

Make Ahead and Freezer Instructions: Prepare and slice the palmiers, then freeze them on a lined tray. Transfer to an airtight container and freeze for up to 2–3 months. Bake from frozen at 200°C (400°F) for 10–15 minutes.

Prep Time: 15 minutes
Cook Time: 12–15 minutes
Category: Appetizer
Method: Baked
Cuisine: French

Nutrition

Serving Size: 1 serving
Calories: 88
Sugar: 0.2 g
Sodium: 85.8 mg
Fat: 5.9 g
Carbohydrates: 6.3 g
Protein: 2.6 g
Cholesterol: 1.3 mg