Savory Palmiers Recipes

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SAVORY CHEESE PALMIERS



Savory Cheese Palmiers image

Provided by Sandra Lee

Categories     appetizer

Time 1h

Yield 12 servings

Number Of Ingredients 6

6 tablespoons grated parmesan cheese, divided
1/2 box (17.3-ounce) frozen puff pastry, thawed (recommended: Pepperidge Farms)
1 egg, lightly beaten
1 tablespoon water
1/4 cup shredded Italian cheese blend
1 teaspoon paprika

Steps:

  • Sprinkle work surface with 1 tablespoon grated Parmesan.. Unfold thawed puff pastry sheet on Parmesan. Lightly beat egg with 1 tablespoon of water. Lightly brush puff pastry with egg wash.
  • In a medium bowl, combine 2 tablespoons Parmesan, Italian cheese blend, and paprika. Sprinkle over surface of pastry sheet. Lightly press cheese into pastry.
  • Fold top and bottom edges of pastry to the center. Next, fold pastry in half from left to right. Now, fold in half top to bottom. Wrap and freeze at least 30 minutes.
  • Preheat oven to 400 degrees F. Line baking sheet with parchment paper; set aside.
  • Cut 1/8-inch thick slices starting a the shortest edge. Sprinkle "faces" of palmier with remaining parmesan cheese and lay "face" up on prepared baking sheet, two inches apart.
  • Bake in preheated oven for 20 minutes. Serve warm or at room temperature.

SAVORY PALMIERS



Savory Palmiers image

Frozen puff pastry becomes your best friend in this recipe. (I didn't have a box on hand when writing up this recipe so the 16 oz. is a guess. Just buy one box with 2 sheets of puff pastry.) It's so easy to use and is available in the freezer aisle in most grocery stores. Palmiers are usually sweet but here they are baked with pesto, goat cheese and sun-dried tomatoes to make a savory treat. Great to serve with cocktails. Recipe by Ina Garten, The Barefoot Contessa.

Provided by LifeIsGood

Categories     Cheese

Time 1h15m

Yield 40 hors d'oeuvres

Number Of Ingredients 6

16 ounces puff pastry, defrosted (I use Pepperidge Farm)
1/4 cup prepared pesto sauce (I use Classico, or you can use homemade)
1/2 cup crumbled goat cheese, such as Montrachet
1/4 cup sun-dried tomato packed in oil, drained and finely chopped
1/4 cup toasted pine nuts
kosher salt, to taste

Steps:

  • Lightly flour a board and carefully unfold one sheet of puff pastry.
  • Roll the pastry lightly with a rolling pin until it is 9 1/2 x 11 1/2 inches.
  • Spread the sheet of puff pastry with half the pesto, then sprinkle with half the goat cheese, half the sun-dried tomatoes, and half the pine nuts. Sprinkle with 1/4 teaspoon salt.
  • Working from the short ends, fold each end 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 sheet pan lined with parchment paper.
  • Repeat with the second sheet of puff pastry, using the remaining ingredients.
  • Cover both rolls with plastic wrap and chill for at least 45 minutes.
  • Meanwhile, preheat the oven to 400 degrees F.
  • Cut the prepared rolls of puff pastry into 1/4 inch thick slices and place them faceup 2 inches apart on sheet pans lined with parchement paper.
  • Bake for 14 minutes, until golden brown.
  • Serve warm.

HERB-CHEESE PALMIERS



Herb-Cheese Palmiers image

Kick off Thanksgiving in style by greeting guests with these savory pastries.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 8

1 sheet thawed puff pastry (from a 17.3-ounce package)
1 tablespoon extra-virgin olive oil
1/4 cup grated extra sharp cheddar
3 tablespoons grated Parmesan
3 tablespoons chopped fresh herbs (such as thyme, sage, and oregano)
1/4 teaspoon coarse salt
1 large egg yolk
1/2 teaspoon water

Steps:

  • Preheat oven to 375 degrees, with racks in upper and lower thirds. On a lightly floured surface, roll out puff pastry to a 10-by-16-inch rectangle. Brush with olive oil and sprinkle with cheddar, Parmesan, herbs, and salt. Fold dough lengthwise into thirds (like a letter), then fold in half. Refrigerate until slightly firm, about 10 minutes. Cut dough crosswise into 1/4-inch-thick slices (you should have about 38).
  • Place slices on 2 large baking sheets. Refrigerate until firm, about 30 minutes. (To store, cover with plastic wrap and refrigerate, up to 1 day.) In a bowl, combine egg yolk with water. Brush tops of palmiers with egg wash. Bake until golden brown, about 25 minutes, rotating sheets halfway through.

Nutrition Facts : Calories 56 g, Fat 5 g, Protein 2 g

SAVORY PALMIERS FROM INA GARTEN RECIPE - (3.7/5)



Savory Palmiers from Ina Garten Recipe - (3.7/5) image

Provided by Foodiewife

Number Of Ingredients 6

1 package frozen puff pastry, thawed
1/4 cup prepared pesto, store bought or homemade (recipe follows)
1/2 cup crumbled goat cheese, such as Montrachet (I used feta cheese)
1/4 cup finely chopped sundried tomatoes in oil, drained
1/4 cup toasted pine nuts
Kosher salt (optional)

Steps:

  • 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 by 11 1/2-inches. Spread the sheet of puff pastry with half the pesto, then sprinkle with half the goat cheese, half the sundried tomatoes, and half the pine nuts. Sprinkle with 1/4 teaspoon salt. Working from the short ends, fold each end halfway to the center. Then fold each side again towards the center until the folded edges almost touch. Fold one side over the other and press lightly. Place on a baking sheet lined with parchment paper. Repeat the entire instructions for the second sheet of puff pastry using the remaining ingredients. Cover with plastic wrap and chill for at least 45 minutes. Meanwhile, preheat the oven to 400°F. Cut the prepared rolls of puff pastry in 1/4 inch thick slices and place them face up 2 inches apart on baking sheets lined with parchment paper. Bake for 14 minutes, until golden brown. Serve warm. Homemade Pesto: 1/4 cup walnuts 1/4 cup pignolis* *NOTE: I used all pignolis/pine nuts 3 tablespoons chopped garlic (9 cloves) 5 cups fresh basil leaves, packed 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1 1/2 cups good olive oil 1 cup freshly grated Parmesan cheese OPTIONAL: You could also buy quality prepared pesto Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top. Yield: 4 cups

SAVORY PALMIERS



Savory Palmiers image

Categories     Appetizer     Side     Bake     Quick & Easy     Parmesan     Summer     Phyllo/Puff Pastry Dough     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 64 palmiers

Number Of Ingredients 4

frozen puff pastry sheets, thawed but kept chilled
2 cups Parmigiano-Reggiano, finely grated
Special Equipment
Silpat (available at cookware stores) or parchment paper

Steps:

  • Preheat oven to 400°F. Line baking sheets with Silpat or parchment.
  • Sprinkle some cheese on a work surface and cover it with a puff pastry sheet. Then sprinkle more cheese evenly over pastry sheet and roll it out into a 10-inch square with a rolling pin. Fold in two opposite sides of the square so that the sides meet in the center. Fold in same sides of the pastry again to meet in center.
  • Fold one half of the pastry over the other. Cut pastry crosswise into 1/2-inch-thick slices. Dip cut sides of each piece in cheese and arrange, a cut side down, on lined baking sheet. Repeat with three remaining pastry sheets.
  • Bake palmiers in batches in middle of oven until golden on bottom, about 12 minutes. Turn over and bake until golden on bottom, 5 to 7 minutes more, then transfer to a rack to cool completely.

SAVORY MUSHROOM AND PARMESAN PALMIERS



Savory Mushroom and Parmesan Palmiers image

Store-bought puff pastry makes these savory "elephant ears" an easy bite-size appetizer for your next party.

Provided by Union Square Events

Categories     Appetizer     Mushroom     Parmesan     Shallot     Garlic     Wine     Tarragon     Thyme     Party     Phyllo/Puff Pastry Dough     Christmas     New Year's Eve     Oscars     Christmas Eve     Sugar Conscious     Vegetarian     Pescatarian     Kosher     Cheese Week

Yield 48 palmiers

Number Of Ingredients 20

1/4 cup olive oil, plus more for brushing
1 pound cremini mushrooms, trimmed and thinly sliced (5 cups)
3 large shallots, thinly sliced
6 large garlic cloves, chopped
2 bay leaves
1 sprig rosemary
2 sprigs thyme
3 sprigs tarragon
2/3 cup dry white wine
1/4 cup Marsala wine
6 tablespoons unsalted butter
1/2 cup panko (Japanese breadcrumbs) or plain coarse breadcrumbs
1/2 cup grated Parmesan (2 ounces)
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
All-purpose flour, for rolling
12 ounces all-butter puff pastry, frozen and thawed
Flaky sea salt, for sprinkling
Special equipment:
Two large rimmed baking sheets; parchment paper

Steps:

  • Heat oil in a large, deep skillet. Add mushrooms, shallots, and garlic and cook over medium-high, stirring frequently, until just beginning to brown, about 15 minutes. Tie bay leaves, rosemary, thyme, and tarragon together in a bundle with kitchen string and add to skillet. Add wine, Marsala, and 1/4 cup plus 2 Tbsp. water and cook, stirring occasionally, until liquid is evaporated, about 30 minutes. Remove herb bundle and stir panko, Parmesan, salt, and pepper into the mushroom mixture. Transfer mixture to a food processor and purée until smooth. Let cool to room temperature.
  • On a lightly floured surface, roll puff pastry to a 9"x15" rectangle. Place on a parchment-lined rimmed baking sheet and freeze until firm, about 5 minutes. Spread mushroom purée evenly on puff pastry. Starting from one of the long sides, tightly roll pastry until you reach the middle. Repeat on other side. Gently stretch the log to 18" and freeze until firm, about 1 hour.
  • Preheat oven to 400°F and arrange racks in lower and upper thirds of oven. Line a second rimmed baking sheet with parchment. Cut the log in half crosswise, and cut each segment into 1/4" slices using a large sharp knife. Arrange slices on baking sheets at least 1" apart; brush with oil and sprinkle with flaky salt. Bake, rotating sheets top to bottom and back to front halfway through, until palmiers are golden and crisp, about 30 minutes. Let cool completely on baking sheets.
  • Do ahead
  • Pastry logs can be made up to 1 week ahead; store wrapped in plastic in the freezer. Palmiers can be baked up to 1 week ahead; store in an airtight container at room temperature, and re-crisp in a 325°F oven for 8-10 minutes before serving.

PALMIERS



Palmiers image

It takes just two ingredients to make these impressive but easy-to-do French pastries, which are often called palm leaves. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2 dozen.

Number Of Ingredients 2

1 cup sugar, divided
1 sheet frozen puff pastry, thawed

Steps:

  • Preheat oven to 425°. Sprinkle a surface with 1/4 cup sugar; unfold puff pastry sheet on surface. Sprinkle with 2 tablespoons sugar. Roll into a 14x10-in. rectangle. Sprinkle with 1/2 cup sugar to within 1/2 in. of edges. Lightly press into pastry., With a knife, very lightly score a line crosswise across the middle of the pastry. Starting at a short side, roll up jelly-roll style, stopping at the score mark in the middle. Starting at the other side, roll up pastry jelly-roll style to score mark. Freeze until firm, 20-30 minutes. Cut into 3/8-in. slices., Place cut side up 2 in. apart on parchment-lined baking sheets; sprinkle lightly with 1 tablespoon sugar. Bake for 8 minutes. Turn pastries over and sprinkle with remaining sugar. Bake until golden brown and glazed, about 3 minutes longer. Remove to wire racks to cool completely. Store in airtight containers.

Nutrition Facts : Calories 83 calories, Fat 3g fat (1g saturated fat), Cholesterol 0mg cholesterol, Sodium 34mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.

MUSHROOM PALMIERS



Mushroom Palmiers image

I found this recipe while working at a small-town museum in West Texas. It was the appetizer for a fundraiser a long, long time ago, and it's still a huge hit at parties. Frozen puff pastry helps make it easy and impressive. The palmiers also freeze well. -Judy Lock, Panhandle, Texas

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 4 dozen.

Number Of Ingredients 10

2 tablespoons butter
3/4 pound fresh mushrooms, finely chopped
1 small onion, finely chopped
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
3/4 teaspoon lemon juice
3/4 teaspoon hot pepper sauce
1/4 teaspoon salt
1 package (17.3 ounces) frozen puff pastry, thawed
1 large egg
2 teaspoons water

Steps:

  • Preheat oven to 400°. In a large skillet, heat butter over medium heat. Add mushrooms and onion; cook and stir until tender. Stir in thyme, lemon juice, hot pepper sauce and salt. Cool completely., Unfold 1 pastry sheet. Spread half of the mushroom mixture to within 1/2 in. of edges. Roll up the left and right sides toward the center, jelly-roll style, until rolls meet in the middle. Cut into 24 slices. Repeat with remaining pastry and mushrooms., Place on greased baking sheets. In a small bowl, whisk egg and water; brush over pastries. Bake 15-20 minutes or until golden brown. Serve warm or at room temperature. , Freeze option: Freeze cooled appetizers in freezer containers, separating layers with waxed paper. To use, preheat oven to 400°. Reheat appetizers on a greased baking sheet until crisp and heated through.

Nutrition Facts : Calories 58 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 52mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein.

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Portrayed in sheer elegance with a smooth twist – our recipe for Savoury Palmiers with Olive Tapenade is sure to take centre stage as an appetiser or entrée. Swirled with a coating of homemade tapenade, gold-hued puff pastry provides a crisp crust and delicate contrast next to strong-natured anchovies, garlic and olives.
From castellocheese.com


SAVORY PALMIERS - A COOKIE NAMED DESIRE
2018-12-29 Brush with the egg wash and sprinkle with the bagel seasoning. Freeze the rolls as you preheat the oven to 400 degrees F. Take out the log and cut out 20 slices from each log using a sharp knife. Place them cut side down on lined baking sheets. Bake for …
From cookienameddesire.com


SWEET N' SPICY BACON PALMIERS (WITH PUFF PASTRY)
2019-11-13 Start your palmiers with a rectangular or square sheet of puff pastry dough. Fill the dough with whatever ingredients you prefer, then fold. Step 1: Fold in half lengthwise. Step 2: Fold in half again lengthwise again. Step 3: Refrigerate.
From alekasgettogether.com


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