As I mentioned in my last post, savoury Palmiers are really easy to make – assuming you cheat like I do and use ready made puff pastry.
I often make them when I am entertaining with a variety of fillings for pre dinner and party nibbles. These savoury Palmiers are filled with pancetta and gruyere cheese, a great flavour combination and I've included a few of my other favourite filling combinations in the post for you to try too.
Savoury Palmiers - Easy Party Food
After the contestants made Palmiers on Bake Off last week I couldn't resist doing an extra Bake Off related post this week to show how easy they are.
Reluctant though I am to mention it now, Christmas (there I said it) is not so far off. If you are not tempted to make them now, then I am sure there will be occasions over the festive period when you might want to.
They are delicious served hot or cold so can be made several days in advance if stored in an airtight container in a cool place.
When it comes to shortcrust pastry I always make my own, it's quick and ready-made shortcrust has always shrunk when I have tried it.
But with puff pastry I usually just buy ready-made. This time I have gone down the totally lazy route and used ready rolled puff pastry, well the pastry sheet is a perfect size!
If you roll your own pastry, brush the surface of the pastry with a little beaten egg as you fold to help the pastry stick together. I found this unnecessary with the ready rolled as it is not floury from rolling, so slightly sticky anyway.
Most recipes don't tell you to turn Parmiers over during baking but I find you get a more even colour and baking if you do. So its up to you.
Cut the palmiers about 1 cm wide; they should be thin and crisp when cooked, more like a biscuit than a pastry, and not soft in the middle, so it is important not to cut them too thick.
Three Fillings for Savoury Palmiers
- Tomato and Thyme - finely chop 150g sun-dried tomatoes and mix with 1 tsp chopped fresh thyme leaves. spread over the pastry and fold as directed.
- Pesto – Spread 6 tbsp good quality pesto over the pastry and sprinkle with 2 tbsp chopped pine nuts and 2 tbsp Parmesan cheese, fold as directed.
- Tapanade Palmiers - Spread about 6 tbsp black olive tapanade over the pastry and fold as directed.
Instead of folding you can also just roll up the pastry from each side like a Swiss roll to the middle.
Step by Step Savoury Palmiers
- 350 g puff pastry
- filling of your choice
- a little beaten egg
- 75 g finely grated gruyere cheese
- 100 g smoked pancetta
- Roll out the pastry on a lightly floured work-surface and trim neatly to a 25x35cm rectangle. Or use ready rolled puff pastry.
- Brush the surface with beaten egg. Sprinkle about half of the cheese evenly over the surface of the pastry right up to the edges.
- Lay the pancetta in a single layer on top and sprinkle with the remaining cheese.
- Fold the 2 longest lengths of the pastry into the centre. Next fold the 2 lengths over again so that they almost meet in the centre. Then fold in half. Use a little more beaten egg to stick the two sides together if required. Cover and chill for 30 minutes.
- Preheat the oven to 200℃/180℃ fan/gas mark 6. Line two baking sheets with parchment.
- Using a sharp knife, cut half the pastry into slices about 1 cm thick, place well spaced on the baking sheets. Bake for 15 minutes. Turn the palmiers over and cook for a further 5–10 minutes until the pastry is golden. Cool on a wire rack.