Appetizers

Savory Palmiers

Name: Savory Palmiers
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: French
Ingredients: 1 sheet (store-bought, rectangular) Puff Pastry; 2 tablespoons Dijon Mustard; 0.5 cup (grated) Gruyère Cheese; 50 grams (about 4-5 slices) Thinly Sliced Ham or Prosciutto; 1 tablespoon (chopped) Fresh Thyme; 1 Large Egg; 0.25 teaspoon Salt; 0.25 teaspoon Black Pepper

35 min6 servingsEasy350 cal

These elegant and addictive Savory Palmiers are a delightful French appetizer, featuring flaky puff pastry rolled with a flavorful filling, then baked until golden and crisp. They are perfect for entertaining or a sophisticated snack. While the classic palmier, meaning "palm tree" in French, is traditionally a sweet pastry dusted with sugar, its origins are rooted in French baking techniques for puff pastry. The savory version creatively adapts this iconic shape, transforming it into a versatile appetizer that showcases the rich flavors of French charcuterie, cheeses, and herbs, making it a staple for apéritifs and gatherings.

snackAppetizerFrenchpastrysavory

Ingredients

1 sheet (store-bought, rectangular) Puff Pastry
2 tablespoons Dijon Mustard
0.5 cup (grated) Gruyère Cheese
50 grams (about 4-5 slices) Thinly Sliced Ham or Prosciutto
1 tablespoon (chopped) Fresh Thyme
1 Large Egg
0.25 teaspoon Salt
0.25 teaspoon Black Pepper

Instructions

1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2
Lightly flour a clean work surface and carefully unroll the puff pastry sheet. If it's not perfectly rectangular, gently roll it out to an even thickness.
3
Spread the Dijon mustard evenly over the entire surface of the puff pastry, leaving a small border around the edges.
4
Evenly sprinkle the grated Gruyère cheese, then lay the ham slices over the cheese, and finally, scatter the chopped fresh thyme, salt, and pepper.
5
Starting from one of the longer sides, tightly roll the pastry inwards towards the center. Repeat from the opposite long side, so the two rolled edges meet precisely in the middle.
6
Gently press the two rolls together to seal. Wrap the rolled pastry log tightly in plastic wrap and chill in the refrigerator for at least 15-20 minutes to firm up, making it easier to slice.
7
Once chilled, unwrap the pastry log and slice it into 1/2-inch (1.25 cm) thick rounds. You should get about 18-20 palmiers.
8
In a small bowl, whisk the egg with 1 tablespoon of water to create an egg wash. Place the sliced palmiers onto the prepared baking sheet, leaving some space between each. Brush the tops of each palmier with the egg wash.
9
Bake for 15-20 minutes, or until deeply golden brown and puffed. Halfway through baking, you may want to flip them to ensure even browning.
10
Remove from the oven and let cool slightly on the baking sheet before transferring to a wire rack. Serve warm or at room temperature.

Chef's Tips

•Storage: Store leftover Savory Palmiers in an airtight container at room temperature for up to 2 days. Reheat briefly in a warm oven for best results.
•Substitutions: Get creative with fillings! Try a base of pesto or tapenade instead of mustard, or swap Gruyère for Parmesan, goat cheese, or feta. Smoked salmon, finely chopped sun-dried tomatoes, or caramelized onions also make excellent additions.
•Make-Ahead Tip: You can prepare the rolled pastry log up to 24 hours in advance and keep it wrapped in the refrigerator. Slice and bake just before serving for fresh, warm palmiers.
•Fun Fact: The classic palmier's characteristic 'elephant ear' shape is achieved by rolling both sides of the pastry inward, creating a distinct heart-like or palm leaf pattern when sliced.