Posted by on Sep 20, 2010 in Recipe | 1 comment

Palmiers are great little treats for special occasions or when showing off to the guests. Not only are they easy to make, they’re simple, elegant, and tasty!

Today’s recipe will be on Savory Tuscan Palmiers (thanks Carissa for helping me think of a name!) and…I actually consider this a sort of ‘cheat’ recipe since it’s so easy and you really don’t even need to do any cooking at all. With four simple ingredients that can all be purchased at the grocery store, these Savory Tuscan Palmiers may very well become a new favorite. If not because it’s delicious, then because it’s just that easy!

Since my family and I aren’t the biggest fans of sweets, I decided to give the traditional palmier a twist by making a savory edition instead. With the following recipe, you’ll have a flaky snack that’s slightly tart and deliciously cheesy.

Savory Tuscan Palmiers


  • frozen puff pastry
  • goat cheese
  • sundried tomato (I used sundried tomatoes in oil)
  • pesto (buy a good brand, it’s worth the extra few dollars)

Let the frozen puff pastry defrost in the refrigerator for a few hours or overnight.

Preheat the oven to 350 degrees F.

Generously flour a surface to roll out the puff pastry. With a rolling pin, (I couldn’t find mine so I used a beer can…don’t judge me…) roll the dough out as evenly as you can into a thin rectangle. Use your hands to gently stretch the dough into shape, or to pinch holes together. If you find the dough sticking to your rolling pin (or my beer can in this case) just flour the surface of the dough as well as whatever you’re using to roll it out.

Once you’re satisfied with the shape and width of the dough (don’t roll it out too thin!) spread a thin layer of pesto over the entire sheet. I suggested buying a good brand of pesto because a cheap one will easily show through. A good pesto will be finely ground (there shouldn’t be any veins from the basil left) and not too salty. Take some time to find your favorite brand, pesto goes great on sandwiches and pasta!

Crumble the goat cheese and spread it evenly across the sheet. Follow with sundried tomatoes. If you’re using sundried tomatoes in oil, be sure to drain the oil first, but keep the oil for future uses! Such as vinaigrette. Also, if you find that the tomatoes are whole pieces, try cutting them up into smaller slices so that you don’t end up having chunks of whole tomatoes in each palmier.

Up to here, things have been pretty simple, almost like prepping pizza dough for the oven actually. Here’s where things may get a little confusing through text, so here’s a nice little picture I found off Google that will make it so much simpler.

So, after you fold the dough as shown above, cut them into slices about 3/4 inch thick. If you find that your dough isn’t cold (meaning it’s pretty soft and squishy by now) then stick it in the freezer for a few minutes for easy cutting. Also, when cutting, don’t just press down with the knife to slice it but saw at it in a back and forth motion. This prevents all the filling from oozing out.

Place the palmiers on a sheet of parchment paper before slipping it into the oven for about 30 minutes. Or until the dough has risen and is a slight golden brown. Cool, and enjoy.

Hope you guys enjoyed this super simple recipe! Be sure to check out the recipe section of the blog! Recipes are added as they are posted, and readers are more than welcome to share as well. So if you think you’ve got something great hidden up your sleeve, we’d love to know your secret recipe!

~ AJ ~

Photographs taken and provided by AnnMarie Hwang.

One Comment

  1. Sep-24-2010

    Care to make me some? I’ll buy the ingredients for the next time you visit~

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