Best 7 Savory Cheese Palmiers Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Savory cheese palmiers, also known as cheese straws or cheese twists, are a delightful and versatile snack or appetizer that can be enjoyed on any occasion. These crispy and flaky pastries are made from a simple dough that is filled with a variety of savory cheeses, then twisted and baked until golden brown. Whether you prefer a classic cheddar and Parmesan combination or something more adventurous like blue cheese and Gruyère, there's a savory cheese palmier recipe out there to suit every taste. With their addictive flavor and ease of preparation, these cheesy treats are sure to become a hit at your next party or gathering.

Let's cook with our recipes!

SAVORY PALMIERS



Savory Palmiers image

Frozen puff pastry becomes your best friend in this recipe. (I didn't have a box on hand when writing up this recipe so the 16 oz. is a guess. Just buy one box with 2 sheets of puff pastry.) It's so easy to use and is available in the freezer aisle in most grocery stores. Palmiers are usually sweet but here they are baked with pesto, goat cheese and sun-dried tomatoes to make a savory treat. Great to serve with cocktails. Recipe by Ina Garten, The Barefoot Contessa.

Provided by LifeIsGood

Categories     Cheese

Time 1h15m

Yield 40 hors d'oeuvres

Number Of Ingredients 6

16 ounces puff pastry, defrosted (I use Pepperidge Farm)
1/4 cup prepared pesto sauce (I use Classico, or you can use homemade)
1/2 cup crumbled goat cheese, such as Montrachet
1/4 cup sun-dried tomato packed in oil, drained and finely chopped
1/4 cup toasted pine nuts
kosher salt, to taste

Steps:

  • Lightly flour a board and carefully unfold one sheet of puff pastry.
  • Roll the pastry lightly with a rolling pin until it is 9 1/2 x 11 1/2 inches.
  • Spread the sheet of puff pastry with half the pesto, then sprinkle with half the goat cheese, half the sun-dried 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 toward the center until the folded edges almost touch. Fold one side over the other and press lightly.
  • Place on sheet pan lined with parchment paper.
  • Repeat with the second sheet of puff pastry, using the remaining ingredients.
  • Cover both rolls 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 into 1/4 inch thick slices and place them faceup 2 inches apart on sheet pans lined with parchement paper.
  • Bake for 14 minutes, until golden brown.
  • Serve warm.

SAVORY CHEESE PALMIERS



Savory Cheese Palmiers image

Provided by Sandra Lee

Categories     appetizer

Time 1h

Yield 12 servings

Number Of Ingredients 6

6 tablespoons grated Parmesan cheese
1/2 (17.3-ounce) box frozen puff pastry, thawed (recommended: Pepperidge Farms)
1 egg, lightly beaten
1 tablespoon water
1/4 cup shredded Italian cheese blend
1 teaspoon paprika

Steps:

  • Sprinkle work surface with some of the grated Parmesan cheese. Unfold a thawed sheet of puff pastry on top of the cheese. Brush the pastry with egg wash made from 1 egg beaten with 1 tablespoon water.
  • Combine 2 tablespoons Parmesan cheese, shredded Italian cheese blend, and 1 teaspoon paprika. Sprinkle over the surface. Press into the pastry.
  • Fold the top and bottom edge of the pastry to the center. Fold the pastry in half, from left to right. Fold in half, top to bottom. Cover and refrigerate 30 minutes.
  • Preheat the oven to 350 degrees F.
  • Cut 1/8-inch thick slices, starting at shortest edge. Dip flat faces of palmiers in remaining Parmesan and lay on baking sheet. Bake for 20 minutes, or until golden brown.

HERB-CHEESE PALMIERS



Herb-Cheese Palmiers image

Kick off Thanksgiving in style by greeting guests with these savory pastries.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 8

1 sheet thawed puff pastry (from a 17.3-ounce package)
1 tablespoon extra-virgin olive oil
1/4 cup grated extra sharp cheddar
3 tablespoons grated Parmesan
3 tablespoons chopped fresh herbs (such as thyme, sage, and oregano)
1/4 teaspoon coarse salt
1 large egg yolk
1/2 teaspoon water

Steps:

  • Preheat oven to 375 degrees, with racks in upper and lower thirds. On a lightly floured surface, roll out puff pastry to a 10-by-16-inch rectangle. Brush with olive oil and sprinkle with cheddar, Parmesan, herbs, and salt. Fold dough lengthwise into thirds (like a letter), then fold in half. Refrigerate until slightly firm, about 10 minutes. Cut dough crosswise into 1/4-inch-thick slices (you should have about 38).
  • Place slices on 2 large baking sheets. Refrigerate until firm, about 30 minutes. (To store, cover with plastic wrap and refrigerate, up to 1 day.) In a bowl, combine egg yolk with water. Brush tops of palmiers with egg wash. Bake until golden brown, about 25 minutes, rotating sheets halfway through.

Nutrition Facts : Calories 56 g, Fat 5 g, Protein 2 g

SAVORY CHEESE PALMIERS COURTESY OF SANDRA LEE



Savory Cheese Palmiers Courtesy of Sandra Lee image

I saw this on the Sandra Lee show on the Food Network. I made this for dinner tonight and they were wonderful. I am not counting the 1/2 hour freezing time in the preparation time.

Provided by Jane from Ohio

Categories     Weeknight

Time 30m

Yield 12 serving(s)

Number Of Ingredients 6

6 tablespoons grated parmesan cheese
0.5 (17 1/3 ounce) box frozen puff pastry, thawed
1 egg, slightly beaten
1 tablespoon water
1/4 cup shredded Italian cheese blend
1 teaspoon paprika

Steps:

  • Sprinkle work surface with 1 tablespoon grated parmesan.
  • Unfold thawed puff pastry sheet on grated parmesan.
  • Lightly beat egg with 1 tablespoon water.
  • Lightly brush puff pastry with egg wash.
  • In a meduim bowl, combine 2 tablespoons parmesan, Italian cheese and paprika.
  • Sprinkle cheeses over surface of pastry sheet.
  • Lightly press cheese into pastry.
  • Fold top and bottom edges of pastry to the center.
  • Next fold pastry in half from left to right.
  • Now, fold in half top to bottom.
  • wrap and freese at least 30 minutes.
  • Preheat oven to 400 degrees.
  • Line baking sheet with parchment paper.
  • set aside.
  • Cut 1/8 inch thick slices starting at the shortest edge.
  • Sprinkle "faces" of palmier with remaining parmesan cheese.
  • Lay face up on prepared baking sheet.
  • two inches apart.
  • Bake in preheated oven for 20 minutes.
  • serve warm.

Nutrition Facts : Calories 130, Fat 8.9, SaturatedFat 2.5, Cholesterol 19.8, Sodium 95, Carbohydrate 9.4, Fiber 0.4, Sugar 0.2, Protein 3

SAVORY MUSHROOM AND PARMESAN PALMIERS



Savory Mushroom and Parmesan Palmiers image

Store-bought puff pastry makes these savory "elephant ears" an easy bite-size appetizer for your next party.

Provided by Union Square Events

Categories     Appetizer     Mushroom     Parmesan     Shallot     Garlic     Wine     Tarragon     Thyme     Party     Phyllo/Puff Pastry Dough     Christmas     New Year's Eve     Oscars     Christmas Eve     Sugar Conscious     Vegetarian     Pescatarian     Kosher     Cheese Week

Yield 48 palmiers

Number Of Ingredients 20

1/4 cup olive oil, plus more for brushing
1 pound cremini mushrooms, trimmed and thinly sliced (5 cups)
3 large shallots, thinly sliced
6 large garlic cloves, chopped
2 bay leaves
1 sprig rosemary
2 sprigs thyme
3 sprigs tarragon
2/3 cup dry white wine
1/4 cup Marsala wine
6 tablespoons unsalted butter
1/2 cup panko (Japanese breadcrumbs) or plain coarse breadcrumbs
1/2 cup grated Parmesan (2 ounces)
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
All-purpose flour, for rolling
12 ounces all-butter puff pastry, frozen and thawed
Flaky sea salt, for sprinkling
Special equipment:
Two large rimmed baking sheets; parchment paper

Steps:

  • Heat oil in a large, deep skillet. Add mushrooms, shallots, and garlic and cook over medium-high, stirring frequently, until just beginning to brown, about 15 minutes. Tie bay leaves, rosemary, thyme, and tarragon together in a bundle with kitchen string and add to skillet. Add wine, Marsala, and 1/4 cup plus 2 Tbsp. water and cook, stirring occasionally, until liquid is evaporated, about 30 minutes. Remove herb bundle and stir panko, Parmesan, salt, and pepper into the mushroom mixture. Transfer mixture to a food processor and purée until smooth. Let cool to room temperature.
  • On a lightly floured surface, roll puff pastry to a 9"x15" rectangle. Place on a parchment-lined rimmed baking sheet and freeze until firm, about 5 minutes. Spread mushroom purée evenly on puff pastry. Starting from one of the long sides, tightly roll pastry until you reach the middle. Repeat on other side. Gently stretch the log to 18" and freeze until firm, about 1 hour.
  • Preheat oven to 400°F and arrange racks in lower and upper thirds of oven. Line a second rimmed baking sheet with parchment. Cut the log in half crosswise, and cut each segment into 1/4" slices using a large sharp knife. Arrange slices on baking sheets at least 1" apart; brush with oil and sprinkle with flaky salt. Bake, rotating sheets top to bottom and back to front halfway through, until palmiers are golden and crisp, about 30 minutes. Let cool completely on baking sheets.
  • Do ahead
  • Pastry logs can be made up to 1 week ahead; store wrapped in plastic in the freezer. Palmiers can be baked up to 1 week ahead; store in an airtight container at room temperature, and re-crisp in a 325°F oven for 8-10 minutes before serving.

SAVORY PALMIERS



Savory Palmiers image

Categories     Appetizer     Side     Bake     Quick & Easy     Parmesan     Summer     Phyllo/Puff Pastry Dough     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 64 palmiers

Number Of Ingredients 4

frozen puff pastry sheets, thawed but kept chilled
2 cups Parmigiano-Reggiano, finely grated
Special Equipment
Silpat (available at cookware stores) or parchment paper

Steps:

  • Preheat oven to 400°F. Line baking sheets with Silpat or parchment.
  • Sprinkle some cheese on a work surface and cover it with a puff pastry sheet. Then sprinkle more cheese evenly over pastry sheet and roll it out into a 10-inch square with a rolling pin. Fold in two opposite sides of the square so that the sides meet in the center. Fold in same sides of the pastry again to meet in center.
  • Fold one half of the pastry over the other. Cut pastry crosswise into 1/2-inch-thick slices. Dip cut sides of each piece in cheese and arrange, a cut side down, on lined baking sheet. Repeat with three remaining pastry sheets.
  • Bake palmiers in batches in middle of oven until golden on bottom, about 12 minutes. Turn over and bake until golden on bottom, 5 to 7 minutes more, then transfer to a rack to cool completely.

SAVORY PALMIERS FROM INA GARTEN RECIPE - (3.7/5)



Savory Palmiers from Ina Garten Recipe - (3.7/5) image

Provided by Foodiewife

Number Of Ingredients 6

1 package frozen puff pastry, thawed
1/4 cup prepared pesto, store bought or homemade (recipe follows)
1/2 cup crumbled goat cheese, such as Montrachet (I used feta cheese)
1/4 cup finely chopped sundried tomatoes in oil, drained
1/4 cup toasted pine nuts
Kosher salt (optional)

Steps:

  • 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°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. Serve warm. Homemade Pesto: 1/4 cup walnuts 1/4 cup pignolis* *NOTE: I used all pignolis/pine nuts 3 tablespoons chopped garlic (9 cloves) 5 cups fresh basil leaves, packed 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1 1/2 cups good olive oil 1 cup freshly grated Parmesan cheese OPTIONAL: You could also buy quality prepared pesto Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top. Yield: 4 cups

Tips:

  • Use high-quality ingredients, especially the cheese.
  • Make sure the puff pastry is cold before using it.
  • Roll the pastry out thinly and evenly.
  • Sprinkle the cheese evenly over the pastry.
  • Roll the pastry up tightly and chill it before slicing.
  • Bake the palmiers until they are golden brown and puffed.
  • Serve the palmiers warm or at room temperature.

Conclusion:

Savory cheese palmiers are a delicious and easy-to-make appetizer or snack. They are perfect for parties or potlucks, and they can also be made ahead of time. With a few simple tips, you can make perfect cheese palmiers every time. So next time you are looking for a tasty and impressive snack, give these cheese palmiers a try. They are sure to be a hit!

Related Topics