Gotta Try That! Savory Palmiers

Our adopted blog, Equal Opportunity Kitchen, has a lot of great recipes waiting to be tried. We've had their Grilled Skirt Steak with Moroccan Spice Paste and Saffron Yogurt on our list for weeks and still mean to get to it soon. But last night Jack and I had various bits of cheese to use up, and some bread too nice to let go stale, so I thought I'd try making these Pesto Palmiers to munch on as well. This is a double "Gotta Try That!" because Equal Opportunity Kitchen felt the same way and got the recipe from Confections of a Foodie Bride. Thanks to both blogs for the great idea and recipe!

I changed it up a little, making a quick parsley pesto, as I needed to rescue a bunch that was threatening to go over to the dark side.

Pamiers are ridiculously easy to make and you get a lot of oohing and ahing for minimal effort. Must remember to try other fillings soon!

Savory Parsley Pesto Palmiers

for the pesto:
1 cup de-stemmed Italian parsley
1/4 cup pine nuts, toasted
1 garlic clove, minced
1 teaspoon olive oil
1/4 teaspoon salt

Combine all ingredients in a food processor and pulse until smooth.

for the Palmiers:
1 sheet puff pastry, thawed
1/4 cup Pecorino Romano, finely grated (optional)
1/2-3/4 cup pesto
1 egg
1 tablespoon water

Preheat oven to 375 degrees.

Sprinkle grated cheese onto parchment paper. Roll out the puff pastry on the parchment paper (on top of the cheese) Using an offset spatula, spread the pesto within 1/2 inch of each side of the pastry (you might use more or less than 1/2 cup).

Using your spatula, make three indentions on the top edge of the dough at 3 inches, 6 inches, 9 inches to divide the sheet into quarters.

Fold the left and right edges of the puff pastry halfway to the center of the dough (to the closest quarter-mark indention). Fold the sides to the middle again until they’re almost touching. Fold the two halves together like a book (if you're having trouble visualizing this, both Equal Opportunity Kitchen and Confessions of a Foodie Bride have photos you can reference).

Cut into 1/2 inch slices and place onto parchment-lined baking sheets. Whisk egg and water together and brush over the palmiers. Bake for 8 minutes, flip, and bake for an additional 6-8 minutes. Palmiers are best the day of baking.

Comments

[Manggy]

Hah! And I've yet to try a sweet palmier! Very munchable indeed! :)

[Bellini Valli]

These just sound so amazing. Kudos to all of you for trying them :D

[Psychgrad]

Yours look really nice! Did you like the taste? I was just looking at this recipe and was thinking about the palmiers. Maybe it's a sign that I should make something with puff pastry this weekend.

[Adele]

Interesting, but I don't know if I'll ever make these myself. I love the sweet ones too much... particularly the ones sold in French bakeries that are the size of your head. :)

[Gretchen Noelle]

These look so fun! I will have to find a way to get puff pastry to try these!

[Cakelaw]

Hi Ann, These would be a great dinner party nibble - elegant and tasty. Thanks for your comment on the tag - I was too lazy last night to actually tell people that they'd been tagged. I will have to go back through your archives to see your answers.

[Tracy]

Interesting that your pesto only has 1 tsp of oil. A good thing -- I once made pesto palmiers with regular pesto. The oil produced an unbelievable amount of smoke. It set off the smoke alarm -- very embarrassing. I haven't made them since. I'll have to try your low oil approach if I ever get up the nerve to try making them again.

[Zenchef]

Nice idea! I love these. They will end up on big bossman's table soon. You see how you participate in my next pay raise? haha. Thank you!

[Aran]

I love palmiers but I have to admit I have never had savory ones. Those look very good though. Great idea!

[Susan from Food Blogga]

I have always wanted to bake palmiers and have always found a reason not to. Now you've really inspired me with savory palmiers which I'd love even more. Thanks for the unique recipe, Ann!

[Mansi]

these look just awesome! I have been pondering on baking palmiers since 3 days now, and I think this post is an indication that I should work on that thought!:)

[Pixie]

These look wonderful! I could go through them in minutes. (and how cool an american and brit just like us- however, living in the uk!)

Pix

[michelle @ Us vs. Food]

those look goooood. i love that kind of sweet/savory flip recipe.

[giz]

Your palmiers look amazing. I made them too and used a roasted red pepper mix as well as the pesto - both were good and they were oh so colorful together.

[Joanna in the kitchen]

Never tried savory palmiers but it's highest time. I do that soon!

[JEP]

Amazing! What a lovely thing to eat & serve (if any are left).

[Ann]

Manggy, I can't believe you haven't made them! They're so easy!

Bellini Valli, well they look difficult, but there's just nothing to it. :-)

Psychgrad, I loved them. And oddly, I was thinking that mustard and a thin layer of parma ham would also be a great filling!

Adele, so just make the sweet ones! :-)

Gretchen Noelle, I hope you do manage to get the pastry! | February 28, 2008 at 12:26 PM

Cakelaw, yes, I think so too... you can assemble them ahead and bake them at the last minute to serve warm.

Tracy, I deliberately kept the amount of oil way down for just that reason. Seemed to work out okay.

Zenchef, I'll just take a whisper in my ear about your secret as payment. :-)

Aran, I can't wait to play with other fillings!

Susan from Food Blogga, can't wait to see what you come up with... you and your fabulous greenmarket. Try not to make me too jealous! :-)

Mansi, I'll be stopping by to see how it goes!

Pixie, what do they say about the US/UK thing...? Oh yes, "special relationship." ;-)

michelle, they are gooooood!

giz, ooh... I bet the pepper filling was fabulous!

Joanna in the kitchen, let me know how it works out!

JEP, they actually lasted a few days... :-)

[M&Ms]

just stumbled onto your site. Lovely and what a fab idea...pesto palmiers...never thought of it!