Savory Palmiers

What’s better than a Saturday night with a group of your closest girlfriends? Not much!!! Last night I went to a housewarming party at my friend Tausha’s beautiful home in Point Loma.  Homegirl can throw quite a soiree consisting of lots of wine, a beautiful cheeseboard and a smorgasbord of other delights.  Add in the uplifting spirit and entertaining conversation with your girlfriends and you have a perfect evening!

I decided to throw together an easy appetizer to bring and share with the ladies.  I’ve made Ina’s plain cinnamon and sugar palmiers in the past as a dessert cookie to serve with coffee.  Both recipes are so delicious and easy because you use store-bought puff pastry.  Anyone who has made puff pastry from scratch knows that making it is a labor-intensive process.  However, I don’t think many people have made puff pastry from scratch unless they’ve been to pastry school, so you’ll have to take my word for it.  These palmiers serve as more of a savory appetizer and would be perfect for a cocktail party or as a little thing to nibble on with drinks at a dinner party…or as a snack all alone!


  • 1 package frozen Pepperidge Farm puff pastry, defrosted
  • 1/4 cup prepared pesto, store bought or homemade
  • 1/2 cup crumbled goat cheese, such as Montrachet
  • 1/4 cup finely chopped sundried tomatoes in oil, drained
  • 1/4 cup toasted pine nuts
  • Kosher salt


Lightly flour a board and carefully unfold one sheet of puff pastry. Roll the pastry lightly with a rolling pin until it’s 9 1/2 by 11 1/2-inches. Spread the sheet of puff pastry with half the pesto, then sprinkle with half the goat cheese, half the sundried tomatoes, and half the pine nuts. Sprinkle with 1/4 teaspoon salt.

Working from the short ends, fold each end halfway to the center. Then fold each side again towards the center until the folded edges almost touch. Fold one side over the other and press lightly.

Place on a baking sheet lined with parchment paper. Repeat the entire instructions for the second sheet of puff pastry using the remaining ingredients. Cover with plastic wrap and chill for at least 45 minutes.

Meanwhile, preheat the oven to 400 degrees F.

Cut the prepared rolls of puff pastry in 1/4 inch thick slices and place them face up 2 inches apart on baking sheets lined with parchment paper. Bake for 14 minutes, until golden brown.

Note 1:  Watch the time on these!  I would set your timer for 12 minutes and keep an eye on them.  The sundried tomatoes have a tendency to burn on the edges.

Note 2:  I used a box of puff pastry from Trader Joe’s that you can find the freezer section.  It’s a little cheaper than buying puff pastry at the regular grocery store, unless it’s on sale there.  I will say that the sheets of puff pastry from TJ’s are a bit smaller than the Pepperidge Farms sheets.   You get fewer palmiers out of the recipe overall but I think it still works.

Note 3:  Might I recommend these with Layer Cake Primativo wine?  Find it at Trader Joe’s… $12.99 a bottle.  Well worth the splurge.  Well, splurge, if you are like me and usually spend less than $10, ok maybe more around $6.99, a bottle on average.  Look for a bottle with a picture of a layer cake on the label in the Italian wine section.


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