Savory Palmiers

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These Savory Palmiers will be your new FAVORITE Puff Pastry Appetizer. And let me tell you if you’re worried about making puff pastry for these, rest assured, you can use the frozen version found in the freezer section at the grocery store!

Made with flaky tender laminated puff pastry, shredded parmesan cheese, and just a hint of Italian herbs you’re going to love these crispy cheese palmiers.

What are Palmiers?

Palmiers are a type of French pastry now found all around the world. The first time I saw them and had them was in Mexico. They were the size of my head and we bought them in the bakery at the supermercado

Someone in my group called them praying hands and that’s how I always thought of them. BUT apparently, they’re actually called orejas meaning ears.

Around the world, they are called different names and baked in different sizes but they are all essentially the same pastry. Puff pastry rolled with sugar, sliced thin, and baked up crispy.

Savory Palmiers

Savory Palmiers were part of the GBBO in Collection 4 on Netflix in the semifinals for Patisserie Week. We’re baking through the season for the Great British Baking Show Bake-Along.

The bakes in the Semi-Finals:

  • Signature: Savory Palmiers
  • Technical: Savarin Cake
  • Showstopper: Mini-Fondant Cakes

I’m not sure about that middle one, is a yeasted cake a patisserie? I just don’t know…

Tips on Making Puff Pastry

Puff pastry is a laminated dough which means it made up of many layers of dough with butter between them. You get the layers by encasing the butter in a layer of dough completely. And then rolling it out and folding it over, repeat, chill, at least 4 times.

  • Keep everything COLD
  • start with cold flour
  • start with cold butter
  • refrigerate between turns of the dough
  • if you see butter when rolling the dough sprinkle with a little flour
  • if the dough feels soft or warm put it in the refrigerator
  • refrigerate before baking
Layers in Puff pastry!

How to Fold Puff pastry When rolling it out

There are a couple of popular ways to roll out puff pastry.

The Book Fold: essentially you lay the dough long ways in front of you and fold EACH side in half, then fold to meet like a book, rotate the dough 90˚ and repeat before refrigerating. Repeat the whole procedure a minimum of 4 times. You’re getting an extra fold over the letter fold but it makes it a little thicker and trickier to roll out.

Book fold for Puff pastry.

The Letter Fold: lay the dough lengthwise in front of you, fold the top third down, the bottom third up, rotate 90˚, roll out, and repeat before refrigerating. Repeat the whole procedure at LEAST 4 times. This method is one less fold but a little easier to roll flat.


How to Replace Homemade Puff Pastry with Store-Bought

For this recipe, you can EASILY substitute store-bought puff pastry. EACH sheet of store-bought puff pastry makes ONE batch of these Savory Palmiers. SO each box of puff pastry sheets will make two batches of these palmiers.

Yield: 26

Savory Palmiers

Savory Palmiers

Savory Parmesan cheese and Italian herbs make these Palmiers the perfect appetizer!

Prep Time 45 minutes
Cook Time 20 minutes
Additional Time 7 hours
Total Time 8 hours 5 minutes

Ingredients

  • 2 cups (240 grams) all-purpose flour
  • 1 tsp salt
  • 2/3 cup (158m) cold water
  • 8 ounces (227 grams) COLD unsalted butter

Filling

  • 1/2 cup (shredded parmesan cheese
  • 1/2 tsp Italian Herbs (dry mix herb mix)

Instructions

  1. put the flour in a mixing bowl
  2. stir together the water and salt
  3. drizzle the water over the flour and stir to combine
  4. mix by hand until a soft dough forms
  5. the lift the dough out of the bowl leaving behind any dry clumps
  6. knead lightly until the dough comes together
  7. flatten to a 4x4 square, wrap tightly with a plastic bag to keep the air out, refrigerate
  8. unwrap the cold butter and lay on a lightly floured counter
  9. bash it with a rolling pin until it's flat, and form 4x4 inch square, wrap tightly and refrigerate for 10 minutes
  10. after 10 minutes roll the dough out to an 8x8 square
  11. lay the butter on the dough and fold the edges in and pinch to seal shut
  12. flip over, roll out to a rectangle 4 inches wide and 12 inches long either book fold or letter fold, as described above in the post, turn 90˚
  13. repeat the roll and fold, wrap tightly and refrigerate for 30 minutes
  14. repeat the folding, rolling X2 refrigerate procedure 5 more times
  15. then wrap and refrigerate for AT LEAST 4 hours before rolling out, you can also wrap tightly and rest it overnight
  16. line two baking sheets with parchment
  17. when you're ready to bake quickly roll the dough out to a 12X10 rectangle
  18. sprinkle with the parmesan and herbs, press lightly
  19. roll each half up to the middle then gently pinch together
  20. slice the log into 1/4 - 1/3 of an inch slices
  21. lay the slices an inch apart on the prepared baking sheet, if you need to reset the slices so they look right now is the time to do it
  22. preheat the oven to 400˚
  23. put the baking sheets into the refrigerator while the oven preheats
  24. when the oven is ready put one pan in the oven on the middle rack
  25. bake for 20-25 minutes JUST until the palmiers have puffed up, and are lightly brown, don't let them burn
  26. repeat with the remaining tray
  27. serve the same day

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Nutrition Information

Yield

26

Serving Size

1

Amount Per Serving Calories 74Total Fat 4gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 1gCholesterol 11mgSodium 125mgCarbohydrates 8gFiber 0gSugar 0gProtein 2g

This nutrition information was calculated using a computer program, results may vary.

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