Savory Palmiers


Appetizers, Meatless / Sunday, November 22nd, 2009

palmiers-1

OK, have you tried making a palmier (that’s pahlm-YAY)?

You’ve GOT to do this before the end of the year.

You know how Megan Fox looks lovely and sophisticated and mysterious, and then she opens her mouth and reminds you of some girl you knew in high school? THAT’S what these palmiers are like!

They look complicated, but they couldn’t be easier.

Just roll out a sheet of puff pastry, top it with half a cup of sweet or savory ingredients, fold the ends toward the center, chill, slice and bake.

The more traditional sweet palmiers are filled with sugar and cinnamon, but I’m a fan of making savory ones, because they give a purpose to all the odds-and-ends in the refrigerator. That slice or two of deli meat. The leftover crumbled cheese. Half a red pepper. Folding these plain Jane items into puff pastry transforms them from a group of misfits into a bombshell appetizer greater than the sum of its parts.

Megan Fox should be so lucky.

 

Savory Palmiers

Adapted from Ina Garten’s “Barefoot Contessa Back to Basics”

  • 1 package frozen Pepperidge Farm puff pastry, defrosted
  • 1/4 cup pesto
  • 1/2 cup crumbled goat cheese
  • 1/4 cup finely chopped sun-dried tomatoes in oil, drained
  • 1/4 cup toasted pine nuts
  • Kosher salt
  1. Lightly flour a board, and carefully unfold one sheet of puff pastry. Roll the pastry lightly with a rolling pin until it’s 9 1/2 x 11 1/2 inches. Spread the sheet with half the pesto, then sprinkle with half the goat cheese, half the tomatoes, and half the pine nuts. Sprinkle with 1/4 teaspoon salt.
  2. Working with the short ends, fold each halfway to the center. Then fold each side again toward the center until the folded edges almost touch. Fold one side over the other and press lightly. Place on a sheet pan lined with parchment paper.  Repeat for the second sheet. Cover both rolls with plastic wrap, and chill for at least 45 minutes.
  3. Preheat the oven to 400 degrees F.
  4. Cut the rolls of puff pastry into 1/2-inch thick slices; place them 2 inches apart on sheet pans lined with parchment paper. Bake for about 15 minutes, until golden brown. Serve warm.

16 thoughts on “Savory Palmiers

  1. I love these. Your Megan Fox comparison made me chuckle. Have you ever looked at that woman's thumbs? She had toe thumbs. Ewww…..anyway. I think I know what I will be doing with that package of puff pastry sitting in the fridge.

  2. This idea rocks!! I'll have to buy some puff pastry right away and give it a try. I'm sure I have plenty of odd bits and ends in the fridge right now…

  3. HAHAHAHAHHAHAHAHAHHAHAHAHA oh lord that made me spurt coffee outta my nose. It burns, but that is so funny. It's like Britney Spears. All the money in the world can't take the trailer park out of the girl. I'm so glad we're genetically linked.

  4. first off, I love the Megan Fox comments. she's like a shiny package you find at the salvation army, only to get it home and realize you should have left it wrapped up on the shelf. eek.
    Now, I made peppermint palmiers one year for christmas….holy crap were they a TON of work. however, everything was made from scratch and involved alot of make one step, wait to cool, step 2, wait to cool. you get the point. this recipe is a great addition, especially since I usually end up with leftover puff pastry and we all know every household has leftovers!
    Can't wait to see what my fridge holds in order to make these. I know i've got some spinach, bacon & feta at home….and mabe some chicken breast. yummo.

  5. OH YUM…I had just listened to a show on XM Radio about Savory Palmiers then an hour later, I find your post. I am taking it as a sign that I must make these for the next holiday event!

  6. Ok… I always read my cooking blog subscriptions first because it's best to get the vital necessities out of the way. They usually look yummy, and are written fine but very seldom do they make me spray coffee from my nose. This cracked me up… "You know how Megan Fox looks lovely and sophisticated and mysterious, and then she opens her mouth and reminds you of some girl you knew in high school? THAT’S what these palmiers are like! They look complicated, but they couldn’t be easier."… THAT was fantastic! :)

  7. Puff pastry is my new best friend. Sinfully good, and very easy to make. I made raspberry palmiers, this summer. Ah! Savory. Yeah, that's it! Great inspiration from you, and perfect fillings. Pesto is really quite brilliant and I'm bookmarking these babies! Thanks.

  8. Thanks for the reminder of what to do with the leftover pastry dough in my fridge! It definitely adds to them when you choose things colorful and/or cheesy. You can also brush with egg wash that has parsley in it before baking.

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