Easy to make, and fast to disappear, these Savory Palmiers will be the star of any table! Make ahead, and bake as your guests arrive – yummy!
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Entertaining doesn’t have to be fancy, or difficult – with high-quality ingredients and easy-to-use products, you can make amazing tasting food, without breaking a sweat. Whenever I make these, people crowd around the plate, hoping for a second (or third or fourth) one!
Palmiers (also known as “elephant ears” are traditionally SWEET – baked with just sugar. I’m switching it up to make them as a savory appetizer that you can bake in just 20 minutes! Using store-bought ingredients this is a super easy recipe to whip up in no time.
Pinwheel or Palmier? It’s all in the way you roll it! A pinwheel is rolled from one long edge all the way to the other edge, then sliced. A palmier is rolled from BOTH long edges, towards the middle, then sliced. Whichever way you choose – it will be delicious!!
Fall is just around the corner (we in Phoenix are VERY hopeful), which can only mean one thing: football season is back! No matter what team you’re rooting for or where you’re watching from, something all fans can agree on is that a good game requires a good spread. Honestly, for me, the best thing about game day is the food!
Whenever we have company, the last thing I want is to be fussing about in the kitchen making complicated recipes. That said, I do like to serve my friends and family REALLY tasty appetizers and snacks.
Kylee’s Notes & FAQs
- Thawing puff pastry: Remove from the freezer and allow to thaw at room temperature. It will take about 20-40 minutes; the pastry should be workable, but still cold to touch.
- Use egg wash – Brush it on right before baking!
- Use a serrated knife – it will give you cleaner cuts.
- Cutting: If you cut at ¼ of an inch, you should get 48 palmiers out of this recipe (24 per roll). If you cut at ½ of an inch (as shown), the recipe will yield about 24 palmiers.
- Make-ahead: Make and bake, then allow to cool completely. Freeze on a cookie sheet until fully frozen, then store in a freezer-safe zip-top bag. To eat – bake in the oven at 400 degrees F until warmed through and the pastry begins to sizzle a little.
How to make this recipe
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
- Roll out puff pastry sheets to make a rectangle (see pictures), and brush with Dijon mustard (pics 1-2). Usually, I either use a lightly floured surface or set out plastic wrap when rolling to make it easier to roll and wrap for chilling.
- Add slices of ham – get the deli to slice the ham thin – covering the entire surface, and sprinkle with cheddar cheese (pics 3-4). Use an extra ½ cup of cheddar if you like them super cheesy.
- From each long side, roll towards the center until both sides meet in the middle, tucking as you go. You may wish to use olive oil or a little water to make it stick (pics 5-6).
- Wrap in plastic wrap and chill for an hour (pic 7).
- Preheat oven to 400 degrees F.
- Remove from refrigerator and cut the ragged edges off the ends. (pic 8).
- Slice into ¼ – ½ inch slices and place (cut side down) on a baking sheet with parchment paper (pics 9-10).
- Optional – brush with beaten egg.
- Bake at 400 degrees F for 18-20 minutes.
- Remove from the oven and serve immediately.
- If making ahead, allow to cool completely, and freeze.
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Ham & Cheese Savory Palmiers
Ingredients
- 8 slices ham
- 2 puff pastry sheets
- 3 tablespoons Dijon mustard
- 1 ½ cup cheddar cheese (grated)
OPTIONAL
- 1 egg (beaten)
Directions
- Thaw your 2 puff pastry sheets – remove from freezer and allow to thaw at room temperature. It should take between 20 and 40 minutes (depends on your room temperature!). Puff pastry should be workable, but still cold.
- Roll out the pastry to make a rectangle (see pictures), and brush with 3 tablespoons Dijon mustard.
- Add 8 slices ham, covering the entire surface, and sprinkle with 1 ½ cup cheddar cheese.
- From each long edge, roll towards the center, until both sides meet in the middle, tucking as you go. You may wish to use olive oil or a little water to make it stick.
- Wrap in plastic wrap and chill for an hour.
TO BAKE
- Heat the oven to 400°F.
- Remove from refrigerator and cut the ragged edges off the ends.
- Slice into ¼ – ½ inch slices and place (cut side down) on a baking sheet with parchment paper.
- Brush with 1 egg (beaten), if using.
- Bake at 400°F for 18-20 minutes.
- Remove from the oven and serve immediately.
- Devour.
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Notes
- Thawing puff pastry: Remove from the freezer and allow to thaw at room temperature. It will take about 20-40 minutes; the pastry should be workable, but still cold to touch.
- Use egg wash – Brush it on right before baking!
- Use a serrated knife – it will give you cleaner cuts.
- Cutting: If you cut at ¼ of an inch, you should get 48 palmiers out of this recipe (24 per roll). If you cut at ½ of an inch (as shown), the recipe will yield about 24 palmiers.
- Make-ahead: Make and bake, then allow to cool completely. Freeze on a cookie sheet until fully frozen, then store in a freezer-safe zip-top bag. To eat – bake in the oven at 400 degrees F until warmed through and the pastry begins to sizzle a little.
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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