These delicate, but easy-to-make French pastries can be sweet or savory. Palmiers, named so because they look like palm trees or the shape of an elephant’s ear, uses puff pastry for its base. Traditionally, simple ingredients such as sugar and cinnamon are sprinkled over the pastry then folded, rolled, sliced and baked in the oven. The festive season is just around the corner and these delicious morsels will take center stage when you present them at your next party.
Makes 30
2 sheets butter puff pastry, thawed
all-purpose spice rub (use mine or your own)
1 cup grated pecorino cheese
Preheat oven to 400f.
Take one sheet of puff pastry and place on work surface. Unroll on the paper it came in. Sprinkle spice rub all over the surface followed by the cheese. There are a couple of ways to prepare the pastry. Roll up one edge until it meets in the middle of the pastry and do the same for the other edge. Chill for 20 minutes in the fridge. Remove from fridge and slice 1/2-inch thick. Place on parchment-lined baking sheet at least 2-inches apart. Repeat with second sheet of puff pastry. Bake 12 to 15 minutes or until golden brown and puffed. The other is the way I prepped mine which you can see by the following photos. I’ve used both methods and I think either work well…you decide.
The Culinary Chase’s Note: For sweet palmiers, try nutella or your favorite jam. Feeling more like a savory one? Brush with pesto or tapenade. Keep in mind not to laden the pastry with your topping. The idea is to keep it light thus allowing the ingredients to compliment the pastry. Enjoy!
- 2 sheets butter puff pastry, thawed
- all-purpose spice rub (use mine or your own)
- 1 cup grated pecorino cheese
- Preheat oven to 400f.
- Take one sheet of puff pastry and place on work surface. Unroll on the paper it came in. Sprinkle spice rub all over the surface followed by the cheese.
- There are a couple of ways to prepare the pastry. Roll up one edge until it meets in the middle of the pastry and do the same for the other edge. Chill for 20 minutes in the fridge. Remove from fridge and slice ½-inch thick. Place on parchment-lined baking sheet at least 2-inches apart. Repeat with second sheet of puff pastry. The other is the way I prepped mine which you can see by the following photos. I’ve used both methods and I think either work well…you decide.
