Appetizers & Starters > Pastries & Baked Goods > Puff Pastry Creations > Palmiers

Rosemary Parmesan Palmiers

These savory palmiers are a delightful twist on the classic sweet treat. Flaky puff pastry is layered with fragrant rosemary and salty Parmesan cheese, creating a sophisticated and flavorful appetizer perfect for any gathering.

Prep Time
15 minutes
Cook Time
12-15 minutes
Servings
24-30 palmiers
Ingredients
  • 1 sheet (about 14 oz) Puff Pastry
  • 1/2 cup Grated Parmesan Cheese
  • 2 tablespoons, finely chopped Fresh Rosemary
  • 1 Egg
  • 1/4 teaspoon, freshly ground Black Pepper

Prepare the Puff Pastry

Lightly flour a clean work surface. Unfold the puff pastry sheet onto the floured surface. If the pastry is frozen, ensure it is thawed but still cold.

Add Flavor

Sprinkle the grated Parmesan cheese evenly over the entire surface of the puff pastry. Follow with the finely chopped fresh rosemary and freshly ground black pepper. Gently press the cheese and rosemary into the pastry using a rolling pin to help it adhere.

Form the Palmiers

Starting on one side of the pastry, tightly roll the pastry towards the center. Repeat on the opposite side, rolling towards the center until both rolls meet in the middle. You should now have a double roll, resembling a 'cinnamon roll' but much flatter.

Chill and Slice

Wrap the rolled pastry tightly in plastic wrap and chill in the refrigerator for at least 30 minutes. This will make it easier to slice. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Remove the chilled pastry from the refrigerator and slice into approximately 1/4-inch thick slices. Place the slices onto the prepared baking sheet, leaving some space between each palmier.

Bake

Brush the tops of the palmiers with the lightly beaten egg wash. This will help them brown beautifully in the oven. Bake for 12-15 minutes, or until the palmiers are golden brown and puffed up. Keep a close eye on them as baking times may vary depending on your oven. Let the palmiers cool slightly on the baking sheet before transferring them to a wire rack to cool completely.

← Rosemary Parmesan Cheese Straws Rosemary and Sea Salt Focaccia Squares →

FAQ

  • Can I use dried rosemary?

    Fresh rosemary is highly recommended for its superior flavor. If you must use dried rosemary, use about 1 tablespoon and crumble it finely before adding it to the pastry.
  • Can I make these ahead of time?

    Yes, you can prepare the rolled pastry, wrap it tightly in plastic wrap, and store it in the refrigerator for up to 2 days. You can also freeze the rolled pastry for up to 1 month. Thaw in the refrigerator overnight before slicing and baking.
  • Can I use a different cheese?

    Yes, you can substitute Parmesan cheese with other hard cheeses like Asiago or Pecorino Romano. Just be sure to grate the cheese finely.