Welcome to the ultimate guide for crafting the most irresistible savory palmiers, a sophisticated yet delightfully simple puff pastry appetizer perfect for any occasion. These elegant “elephant ears” are transformed from their traditional sweet form into a savory sensation, brimming with crispy bacon, rich Gruyère cheese, sweet caramelized onions, and a hint of creamy horseradish. They are designed for convenience and versatility, allowing you to prepare them in advance and freeze them, making entertaining a breeze.
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Discover the Delight: What are Palmiers?
Palmiers, affectionately known as “elephant ears” or “palm leaves,” are a beloved French pastry traditionally recognized for their sweet, delicate crunch. They are typically crafted by rolling a sheet of sugar-sprinkled puff pastry from opposing ends towards the center, then slicing and baking until golden and flaky. The result is a stunning, heart-shaped (or palm-leaf shaped) cookie that’s as beautiful as it is delicious.
Our savory palmiers reimagine this classic treat, offering a sophisticated twist that elevates them into the realm of gourmet appetizers. We replace the sugar with a symphony of robust flavors: the smoky depth of bacon, the nutty richness of Gruyère, the sweet complexity of slow-cooked caramelized onions, and a subtle kick from cream-style horseradish, all tied together with fresh herbs. These two-bite wonders are perfect for serving alongside cocktails, a fine glass of wine, or as an elegant starter for any gathering. Their intricate layers and irresistible filling make them a memorable addition to your appetizer repertoire, promising to impress your guests with every savory bite.
Essential Ingredients for Perfect Savory Palmiers
Crafting these delectable savory palmiers requires a handful of high-quality ingredients that harmonize beautifully to create their signature taste. Here’s a detailed look at what you’ll need and why each component is crucial:
Premium Puff Pastry
The foundation of any great palmier is excellent puff pastry. You’ll need two sheets, typically found in a 1-pound package, defrosted. The choice between brands can impact the final texture and flavor:
- Dufour Pastry Kitchens: Known for their all-butter puff pastry, which delivers a rich, superior flavor and exceptionally flaky layers. This is often my top recommendation for a truly luxurious result.
- Pepperidge Farm: A widely available and reliable option made with vegetable oil/shortening. It still produces wonderfully crisp layers, making it a great choice for convenience and consistent results.
Regardless of your choice, ensure the pastry is fully defrosted but still cold for optimal handling. If you’re feeling adventurous and want to experience the magic of homemade puff pastry, there are fantastic recipes available. Creating your own “rough puff” pastry, such as the one from Epicurious, can be a rewarding culinary adventure, offering unparalleled freshness and flavor.
Pro Tip: Keeping your puff pastry cold throughout the preparation process is paramount for achieving those distinct, airy layers!
Cream-Style Horseradish for a Subtle Kick
The secret ingredient that gives these palmiers a unique depth is cream-style horseradish. Unlike its sharper, prepared counterpart, cream-style horseradish offers a milder, tangier flavor profile that perfectly complements the rich and savory fillings without overpowering them. I frequently use the Inglehoffer brand, which strikes an ideal balance.
Our recipe calls for one tablespoon per sheet of puff pastry to keep the horseradish notes subtle. However, if you prefer a bolder, spicier kick, or if you’re using a particularly mild brand, feel free to increase the amount to two tablespoons per sheet. This allows you to customize the heat to your guests’ preferences, ensuring a delightful surprise rather than a fiery one!
Shredded Gruyère Cheese
Gruyère cheese is a non-negotiable for these palmiers. This semi-hard Swiss cheese boasts a distinctive nutty, earthy, and slightly sweet flavor that melts beautifully, contributing to a rich, gooey texture within the flaky pastry. Its robust character stands up wonderfully to the bacon and caramelized onions, creating a harmonious blend of flavors. Always opt for freshly shredded Gruyère over pre-shredded varieties, as fresh cheese melts more evenly and delivers superior taste.
Crispy Cooked and Crumbled Bacon
Bacon adds an irresistible smoky, salty, and savory element that is absolutely essential to these palmiers. Ensure your bacon is cooked to a perfect crisp and then crumbled into small pieces. The textural contrast of the crispy bacon against the soft, cheesy filling and flaky pastry is simply divine. Cooking the bacon in advance is a fantastic time-saving tip, allowing you to focus on assembly later.
Sweet Caramelized Onions
The slow, patient caramelization of onions transforms their sharp bite into a profoundly sweet, umami-rich component. These sticky, golden-brown onions add a depth of flavor that is truly transformative. They provide a balancing sweetness that complements the savory bacon and tangy horseradish. If you don’t have a go-to recipe for caramelized onions, check out my caramelized onions tutorial for detailed instructions on achieving perfection.
Fragrant Fresh Thyme Leaves
Finally, a sprinkle of fresh thyme leaves infuses the palmiers with a delicate, earthy aroma that brightens the entire dish. Fresh herbs are crucial here, as their vibrant flavor and fragrance cannot be replicated by dried alternatives. Thyme pairs exceptionally well with bacon, cheese, and onions, lending a sophisticated herbal note to each bite.
Expert Tips for Crafting Flawless Savory Palmiers
While savory palmiers might look impressive, they are surprisingly simple to make. The key lies in a few straightforward techniques that ensure a perfect outcome every time. Follow these tips for flaky, flavorful results:
Working with Puff Pastry
Before you begin, ensure your puff pastry is thoroughly defrosted but still cold to the touch. This delicate balance is vital for success. Lay one sheet of puff pastry on a lightly-floured surface. Most store-bought puff pastry is already rolled to a good thickness, but you might need to gently roll it out slightly to achieve an even 1/8-inch thickness. A consistent thickness ensures even baking and beautifully puffed layers.
Layering the Irresistible Filling
The layering process is where the magic happens. Start by spreading a thin, even layer of cream-style horseradish across the entire surface of the pastry. Next, evenly distribute the shredded Gruyère, followed by the caramelized onions, crumbled bacon, and fresh thyme. Precision here isn’t strictly necessary, but aim for an even spread to ensure every bite is packed with flavor.
Once all the ingredients are layered, cover the pastry with a piece of plastic wrap or parchment paper. Gently press down on the filling with your hands, or use a rolling pin to lightly roll over the surface. This step is crucial: it compacts the layers, helping them adhere to the pastry and each other. This compression will result in cleaner, more defined slices and prevent the filling from spilling out during baking.
Mastering the Art of Shaping Palmiers
The iconic palmier shape is surprisingly straightforward to achieve. Begin at one of the long ends of the puff pastry, gently tucking and rolling it inwards towards the center. Continue rolling until you reach the halfway point across the sheet. Then, repeat the process from the opposite long end, rolling it towards the center until the two rolls meet snugly in the middle. You’ll end up with a scroll-like log.
Sometimes, depending on the pliability of your puff pastry, the two rolls might not stick together perfectly. If this happens, a few dabs of water applied where the rolls meet can help them adhere and maintain their shape during chilling and slicing.
The Importance of Thorough Chilling
Once you’ve shaped your filled puff pastry into a log, the single most important step is to thoroughly chill the dough. Wrap the log tightly in plastic wrap and refrigerate for at least 1 hour, or freeze for about 30 minutes, until it is firm but not completely frozen. This chilling period serves two critical purposes:
- Clean Slicing: Firm dough is significantly easier to slice cleanly and evenly with a sharp knife, preventing the delicate layers from squishing or distorting.
- Flaky Layers: Chilling the dough keeps the butter or fat in the puff pastry very cold. As the cold dough hits the hot oven, the butter creates steam, which is trapped between the layers of dough, forcing them apart and creating those signature puffed, flaky results. If the dough is too warm, the butter will melt too quickly, resulting in greasy, dense palmiers.
Slicing for Desired Texture
Once the dough is properly chilled, unwrap it and slice it with a very sharp knife. We prefer our palmiers sliced about 1/4-inch thick. This thickness bakes up into a delightfully crispy, bite-sized appetizer with an excellent ratio of pastry to filling. For those who prefer a “puffier” texture with more chew, slice the pastry 1/2-inch thick. Keep in mind that thicker slices will require an additional 3 to 5 minutes of baking time to achieve golden perfection.
Streamlining Entertaining: Make-Ahead Savory Palmiers
One of the many charms of these savory palmiers is their incredible make-ahead potential, making them an ideal choice for effortless entertaining, especially during busy holidays or unexpected gatherings.
Advance Preparation of Components
You can significantly reduce your day-of prep time by preparing certain components in advance. I often caramelize the onions and cook the bacon the day before I plan to assemble the palmiers. This way, on the day of your event, all that’s left is to assemble, slice, and bake. Having these flavorful elements ready to go means you can spend more time enjoying your guests and less time in the kitchen.
Want perfectly crispy bacon with minimal cleanup? Discover my simple How to Cook Bacon in the Oven tutorial for consistently great results!
Freezing Options for Ultimate Convenience
These savory palmiers are exceptionally freezer-friendly, allowing you to have a gourmet appetizer ready at a moment’s notice. You have two excellent options for freezing:
- Freezing the Entire Roll: After shaping the puff pastry into a log but before slicing, wrap it tightly in a double layer of plastic wrap. This preserves its freshness and prevents freezer burn. When you’re ready to bake, simply defrost the roll in the refrigerator until it’s firm enough to slice but not rock solid, then proceed with slicing and baking as directed in the recipe.
- Freezing Sliced, Unbaked Palmiers: For ultimate convenience, you can slice the palmiers first. Arrange the unbaked slices in a single layer on parchment-lined baking sheets and freeze until they are completely solid. Once frozen, transfer the solid palmiers to freezer-safe bags or airtight containers for long-term storage. The best part? There’s no need to defrost them before baking! Simply place the frozen palmiers on a baking sheet and pop them directly into the preheated oven, adding a few extra minutes to the baking time.
Whether stored as a whole roll or individual slices, savory palmiers keep beautifully in the freezer for about a month. This makes them a perfect secret weapon for last-minute guests or when you simply crave a delicious, quick bite for yourself.
Once baked, savory palmiers are at their absolute best when served warm, straight from the oven. Their flaky texture and warm, gooey filling are simply unparalleled. Baked pastries, unfortunately, do not store well; they tend to lose their crispness and become soggy. Therefore, plan to bake only what you intend to serve immediately for the optimal experience.
Explore More Easy Appetizer Recipes:
Looking for more delicious and convenient appetizers to impress your guests or simply enjoy at home? Discover these other crowd-pleasing recipes:
- Ham & Cheese Puff Pastry Slab Pie: A hearty and flavorful slab pie, perfect for sharing.
- Italian-Style Deviled Eggs with Garlic & Basil: A vibrant twist on a classic, infused with Mediterranean flavors.
- Creamy Spinach-Artichoke Dip: A warm, comforting dip that’s always a hit at parties.
- Maple-Sriracha Devils on Horseback: A sweet and spicy explosion of flavor that’s utterly addictive.
- Bacon Wrapped Shrimp with Bourbon Glaze: An elegant and impressive appetizer with a perfect balance of sweet and savory.
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Savory Palmiers with Bacon, Gruyère, and Caramelized Onions
Ingredients
- 2 sheets puff pastry , defrosted (17-ounce package)
- 2 tablespoons cream-style horseradish *
- 2 cups shredded Gruyère
- ⅔ cup caramelized onions
- 8 strips bacon cooked crisp and crumbled
- 1 teaspoon chopped fresh thyme
Instructions
- Lay one sheet of puff pastry on a lightly-floured surface. The dough should be about 1/8-inch thick; if needed, roll it out slightly.
- Spread the dough with 1 tablespoon of cream-style horseradish. Distribute the remaining ingredients across the pastry, in the following order: 1 cup Gruyère, 1/3 cup caramelized onions, half of the crumbled bacon, 1/2 teaspoon chopped fresh thyme. Place a piece of plastic wrap or parchment paper on top of the pastry and press down gently to compact layers (or, gently roll over it with a rolling pin).
- Starting at one of the long sides, tuck and roll the pastry until you reach the center of the sheet. Roll the opposite end toward the center until the two rolls meet. Dab a few drops of water onto the pastry if the rolls don’t stick together in the center.
- Repeat process with second sheet of puff pastry and remaining ingredients.
- Wrap the pastry rolls in plastic wrap and refrigerate at least 1 hour, or freeze 30 minutes, until firm (but not completely frozen). Unwrap and cut with a sharp knife into 1/4-inch thick slices, about 24 per roll.
To bake immediately:
- Preheat oven to 400 degrees F. Line two baking sheets with parchment paper. Place sliced palmiers 1-inch apart on the baking sheets.
- Bake until golden and flaky, 12-15 minutes, rotating pans halfway through. (Bake time will depend on how cold your pastry is before going into the oven.)
- Let rest 2-3 minutes and loosen palmiers from parchment with a thin metal spatula. Transfer to a wire rack to cool slightly. Serve warm.
To freeze and bake later:
- Freeze palmiers on baking sheets until solid, then transfer to freezer-safe bags for storage, up to 1 month.
- Preheat oven to 400 degrees F. Place frozen palmiers 1-inch apart on parchment-lined baking sheets. Bake, from frozen, 15-18 minutes, until golden and flaky, rotating pans halfway through. Continue as directed above.
Notes
Savory Palmiers are well-suited to a variety of wine parings. I usually serve them with Beaujolais, a well-chilled Chardonnay, Pouilly Fuisse, or, most recently, Sparkling Nebbiolo (Brut Rose).
Nutrition Estimate
Nutrition information is automatically calculated, so should only be used as an approximation.
Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.
This recipe originally appeared on Striped Spatula in December 2013, and was updated in 2020 with new photos and video.