Ham & Cheese Savory Palmiers
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These savory palmiers are easy to make and disappear just as fast. Make them ahead and bake as guests arrive for a warm, flaky appetizer that always gets attention.
Entertaining doesn’t have to be complicated. With a few good ingredients and some store-bought shortcuts, you can put out something that tastes amazing without spending all day in the kitchen.
Palmiers (aka “elephant ears”) are usually sweet, but this version flips them into a savory, cheesy appetizer you can have ready in about 20 minutes.
Whenever I make these, people hover around the tray waiting for the next batch. And honestly, that’s exactly the kind of recipe I want when we have company – easy, fast, and really good.
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
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!!
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
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How to make this recipe
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
Jump- 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°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°F for 18-20 minutes.
- Remove from the oven and serve immediately.
- If making ahead, allow to cool completely, and freeze.
Kylee’s Notes
- 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.
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.
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.
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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
Instructions
- 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.
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.
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Nutrition
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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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
Love recipes like these!! They are always the first to disappear at parties!
These fancy looking appetizers were a hit at my party. Everyone loved them & asked for the recipe!
What a beautiful recipe perfect for an appetizer or even a breakfast treat!
These do NOT last long around here!!!
These look so fancy!