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Last week I tested out my very first Palmier Appetizers for an upcoming cookbook giveaway. They were surprisingly easy to make. I got to thinking about different ingredients that you could use for this type of appetizer and this is what I came up with!
Believe it or not, this was the first time I used Puff Pastry. I know, I know, what was I waiting for? It is so easy to use and practically fail-proof!
All you have to do is unfold a thawed out sheet of Puff Pastry and spread the mixture evenly. I used a fork to spread and drag it near the edges.
Roll both ends toward the middle. Brush the area where they meet with egg wash to help them stick together when they bake.
Cut 1/2-inch slices across the rolls. I don’t bother using the ones on the ends as they don’t have much filling.
Cover your largest sheet pan with parchment paper and lay the slices down about 2-inches apart. Brush the top and sides with egg wash.
Bake until golden brown around the edges.
Pepperoni Palmiers
Ingredients
- 1 sheet of Puff Pastry, thawed (There are 2 sheets in a 17.3 oz box.)
- ½ of a 10 oz. box of frozen chopped spinach, thawed & thoroughly drained
- 2 oz. sliced pepperoni, chopped
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 teaspoon dried basil
- ¼ cup mayonnaise
- eggwash: 1 egg + 2 tablespoons water
Directions
- Heat the oven to 400°F. Cover a large sheet pan with parchment paper and set aside.
- Dust the counter with flour. Open the Puff Pastry sheet carefully and lay flat on top of the floured surface.
- In a medium bowl, combine the spinach, pepperoni, mozzarella cheese, Parmesan cheese, basil, and mayonnaise.
- Spread the mixture evenly over the Puff Pastry.
- Roll the ends toward the middle.
- In a small bowl, beat the egg and water together. Brush the area where the rolls meet with the egg wash.
- Cut 1/2-inch slices across the rolls and lay down on the sheet pan 2-inches apart. Brush the tops and sides with egg wash.
- Bake for 20 - 25 minutes until the edges are golden brown and the middle is cooked.
Make Ahead
-
Prepare the appetizer and place the slices on a large sheet pan. Cover the sheet pan with plastic wrap and freeze for 2-3 hours. When the slices are frozen, put them in a labeled freezer bag. When it’s time to bake them, spread them out on a sheet pan and let them thaw out on the counter. Bake as directed.
Makes 15 appetizers
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These look so good and my 6 year old will love to help make these!
Jane - these look wonderful & delicious! Pretty easy too. Don’t feel bad - I’ve never used puff pastry before either…one thing, it wasn’t readily available in our area for a long time, and now since I’ve seen it, I haven’t decided on a recipe to use it…but now I have one. Thanks for sharing - your pictures are great. Have a great week and stay warm! We had freezing rain last night and I just may have to spend time in the kitchen today. =)
These appetizers look so pretty and sound delicious! I’ve never used puff pastry either. They seem easy to make thanks to your step-by-step directions and your photos are a huge help too. I’m going to make these for our next family gathering or party. Jane, thanks a bunch!
This looks delicious! I want to try and make it with out the peperoni, hope it taste just as good! Thanks for sharing
Very pretty! and delicious sounding, too!
I’ve worked with puff pastry before, but had never thought to use or had seen a recipe for palmiers and now I’ve seen two in the past weekend! The other one had 3 Tbs. honey mustard on the dough and then cover with 4 oz. thinly sliced proscuitto and 1 c. grated parmesan. Then similarly roll and use the egg wash. Can’t wait to try both of them!
I tried a similar recipe, but had trouble with the pastry. It didn’t “puff”..but remained rather flat! I’ve only used it once, but have been afraid to try again. Did I over thaw..under thaw..roll too tightly? I feel like I killed the yeast or something…or handled it wrong somehow. Has anyone else had trouble using Puff Pastry??
..Would love to try again, but wondering what happened..HELP! Everyone says how easy it is..hmmmmm.
here’s hoping!-ann
Hi Ann,
I made 3 different batches in the last week. For one of them, the dough thawed on the counter about 20-30 minutes directly from the freezer. For the other batches, the dough was already thawed in the refrigerator and I just opened them up carefully and used them. There didn’t seem to be a difference in how much they puffed up. I wonder if your box had an older date on it or was just a bad batch. Don’t give up on it!
I’ve never used puff pastry before. But these look good - and easy - enough for me to try it out!
These look so fancy! I’ve never used puff pastry either - and I can’t wait to try!
These palmiers are gorgeous! I was surprised how easy puff pastry is to use as well!
Visiting from Tasty Tuesdays!
Hi Jane!
You make these look so easy and tasty! Would you be interested in any seafood recipes? I post a new one each week on The Seafood Guy. I’d love to share with you and get your thoughts on the new blog.
These are a must try in my book! I love cooking things with Puff Pastry and Pillsbury Crescent Rolls… they are so easy and taste so good
Jane - these looks delicious! And they look like they were so much harder to make too. Thanks for linking up!
Alissa
I’ve never seen savory palmiers … looks like a wonderful recipe! I will try this when I make puff pastry next!
I have a lonely sheet of puff pastry in my freezer just waiting for a recipe - I think this may be it! These look delicious, think I’ll be giving them a try. Thanks for sharing!
This is really good for my children, thanks again for your great recipes.
Can I make these the night before, leave them wrapped in plastic wrap in the fridge and then cut and bake just before serving?
A speedy reply would be greatly appreciated.
Thx
Sue
Yes you can.
I love your site very much. My only suggestion - and it’s not just for your site, but others like it - is that I wish there was a separate area for “Comments” and one for “Reviews”. I appreciate that everyone thinks it looks like a good recipe, but I’d love to hear from people who actually made it.
Lisa, I’m planning on trying a new recipe template soon that will allow ratings for the recipe.