Palmiers – Of the Savoury and Sweet Variety

Happy Elephant Appreciation Day! And there’s no better way to celebrate these gentle giants, who are actually surprisingly prickly, than by baking and eating palmiers.

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Stuffed Savoury Palmiers and Parmesan-Caraway Palmiers

 

Palmiers, which roughly translates to palm trees, are also known as Elephant Ear cookies, French hearts and glasses cookies. The Germans call them Schweineohren, which translates to Pig’s Ears.

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Cinnamon-Sugar Palmiers and Dark Chocolate Palmiers

 

As there is no known source for the original Palmier recipe, most assume that it is their appearance that gives them their name, because depending on how they are rolled, the can end up looking like hearts, palm tree fronds, or more circular in shape.

Ah, I may have been in a bit of a zone while making the Palmiers and I may or may not have forgotten to stop and take photos of the folding process… here’s a little pic that may help if you’ve never folded them before…

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These crisp and buttery cookies also aren’t cookies in the traditional sense as they are made from puff pastry, and traditionally, they were always sweet, usually just dusted with sugar and cinnamon. But not anymore! I remember watching Ina Garten make these savoury-stuffed Palmiers on the Barefoot Contessa show, and I kept the recipe safe for an entire month of travelling before I could get back home and make them.

The combinations you can use to make both savoury and sweet Palmiers are endless, and once you have made Palmiers at home, you will never want the store-bought ones ever again. 

 

Stuffed Savoury Palmiers

Recipe very slightly adapted from Ina Garten, which can be found on the Food Network website.

Ingredients

  • 2 ready-rolled puff pastry sheets (thawed)
  • ¼ cup prepared pesto (store bought or homemade)
  • 35g soft goat’s cheese (crumbled)
  • 35g smooth fetta (crumbled)
  • ¼ cup sundried tomatoes in oil (drained, finely chopped)
  • ¼ cup pine nuts (lightly toasted)
  • Salt (to taste, will depend on your cheeses)

Method

  1. Separate one sheet of puff pastry and cover the second one with a damp towel.
  2. Spread the sheet of puff pastry with half the pesto, then sprinkle with half the goat cheese and fetta cheese, half the sundried tomatoes, and half the pine nuts. Season with salt.
  3. Working from the short ends, fold each end halfway to the centre. Then fold each side again towards the centre until the folded edges almost touch. Fold one side over the other and press lightly.
  4. Cover with plastic wrap and chill for at least 45 minutes.
  5. Repeat the entire instructions for the second sheet of puff pastry using the remaining ingredients.
  6. Meanwhile, preheat oven to 200°C.
  7. Using a sharp knife, cut the prepared rolls of puff pastry in ¼ inch thick slices and place them face up two inches apart on baking sheets lined with parchment paper.
  8. Bake for 14 minutes (swapping the trays half way through), until golden brown. Transfer to a wire rack to cool. Serve warm.

 

Parmesan-Caraway Palmiers

Ingredients

  • 2 ready-rolled puff pastry sheets (thawed)
  • 35g finely grated parmesan
  • 1 teaspoon caraway seeds
  • 1 egg white (lightly whisked)

Method

  1. Separate one sheet of puff pastry and cover the second one with a damp towel.
  2. Brush the puff pastry lightly with egg.
  3. Sprinkle with half of the parmesan and half of the caraway seeds.
  4. Working from the short ends, fold each end halfway to the centre. Then fold each side again towards the centre until the folded edges almost touch. Fold one side over the other and press lightly.
  5. Cover with plastic wrap and chill for at least 15 minutes.
  6. Repeat the entire instructions for the second sheet of puff pastry using the remaining ingredients.
  7. Meanwhile, preheat oven to 200°C.
  8. Using a sharp knife, cut the prepared rolls of puff pastry in ¼ inch thick slices and place them face up two inches apart on baking sheets lined with parchment paper.
  9. Bake for 15 to 20 minutes (swapping the trays half way through), until golden brown. Transfer to a wire rack to cool. Serve warm.

 

Cinnamon Sugar Palmiers

Ingredients

  • 2 ready-rolled puff pastry sheets (thawed)
  • 3 tablespoons granulated sugar
  • 1 ½ teaspoons ground cinnamon

Method

  1. Add sugar and cinnamon in a bowl and mix well to combine.
  2. Separate one sheet of puff pastry and cover the second one with a damp towel.
  3. Sprinkle puff pastry sheet with half of the cinnamon sugar mixture, and using your hand, gently pat down to secure the sugar mixture.
  4. Working from the short ends, fold each end halfway to the centre. Then fold each side again towards the centre until the folded edges almost touch. Fold one side over the other and press lightly.
  5. Cover with plastic wrap and chill for at least 15 minutes.
  6. Repeat the entire instructions for the second sheet of puff pastry using the remaining ingredients.
  7. Meanwhile, preheat oven to 200°C.
  8. Using a sharp knife, cut the prepared rolls of puff pastry in ¼ inch thick slices and place them face up two inches apart on baking sheets lined with parchment paper.
  9. Bake for 10 minutes before flipping the Palmiers over and swapping the trays and cooking for a further 5 minutes or until golden brown. Transfer to a wire rack to cool. Serve warm.

 

Dark Chocolate Palmiers

Ingredients

  • 2 ready-rolled puff pastry sheets (thawed)
  • 70g dark chocolate (finely grated)
  • 115g caster sugar

Method

  1. Separate one sheet of puff pastry and cover the second one with a damp towel.
  2. Sprinkle puff pastry sheet with half of the grated chocolate and half of the caster sugar.
  3. Working from the short ends, fold each end halfway to the centre. Then fold each side again towards the centre until the folded edges almost touch. Fold one side over the other and press lightly.
  4. Cover with plastic wrap and chill for at least 15 minutes.
  5. Repeat the entire instructions for the second sheet of puff pastry using the remaining ingredients.
  6. Meanwhile, preheat oven to 200°C.
  7. Using a sharp knife, cut the prepared rolls of puff pastry in ¼ inch thick slices and place them face up two inches apart on baking sheets lined with parchment paper.
  8. Bake for 15 minutes ( swapping the trays half way through) or until golden brown. Transfer to a wire rack to cool. Serve warm.

 

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About Food Daydreaming

I follow new recipes perfectly the first couple of times and then I pull them apart and put them back together my way. My biggest pet peeve is when I follow a recipe to a tee and then it doesn't turn out the way it should... I end up growling in my kitchen and that's just not right ;)

11 responses to “Palmiers – Of the Savoury and Sweet Variety

  1. I like Elephant Appreciation Day, and these palmiers. 🙂

  2. Do like puff pastry occasionally. Especially as I can buy it! As I’ve made puff pastry once and never again. I’ve never heard of these. Nor have I seen them over here. Do like the idea of the savoury! Or maybe with apples.

    • You should know by now that I love my pastry! And I’m with you on puff pastry, making it once was more than enough… Palmiers are awesome, but much better made fresh at home, so give them a go.

  3. Janet Rörschåch

    YAY! You gave us both a savory and sweet option. You have no idea how happy that makes me. Thank you!

  4. ohlidia

    How pretty are those?!

  5. Elephant appreciation day? What a great idea, I love elephants! Your elephant ears look divine

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