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Pecorino Palmiers

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April 13th, 2008 · Print Print

 

Last week, I was trying to figure out what appetizers to make for a dinner party. when I went to Simply Recipes and saw the recipe for classic french palmiers, which turn out to be incredibly easy!  Needless to say, I was shocked — I’ve always thought of these delicate little cookies as fussy and complicated and would never, in a million years, have thought to make them myself.

But I was so completely wrong.  Thanks to the miracle of frozen puff pastry (it really is great stuff), these take about half an hour or less to make.  And this is another recipe where your friends won’t be able to believe you made them yourself.  I promise.  In fact, I’m not sure my friends actually *did* ever believe that I’d made them myself.

This recipe has two really big factors going for it.  First, it’s incredibly simple.  That is a very good thing when you are having a dinner party on a weeknight and trying to find an appetizer that you can get onto the table before your guests arrive!  Second, it’s so versatile.  Obviously, you’ve seen these before as a sweet cookie, with sugar filling.  But you could add pesto, olive tapenade, sundried tomatoes, chopped nuts and honey, or even minced mushrooms as other savory fillings.  I liked the simplicity, and the one-color effect of the pecorino cheese, so I kept that as the only filling, but it took some serious restraint on my part.  There are really so many possibilities.

Pecorino Palmiers

INGREDIENTS:
1 sheet of frozen puff pastry, thawed
1 1/2 cups grated pecorino cheese
Olive oil, for brushing

DIRECTIONS:
1. Preheat oven to 400 degrees.
2. Roll out puff pastry into about a 10″ by 12″ rectangle.
3. Brush puff pastry lightly with olive oil.  Spread grated cheese over the entire sheet.
4. Starting at one side, roll the puff pastry halfway to the center.  Repeat with the other side until the two rolls meets at the center.
5. Slice the log into 1/4″ pieces.  Place 1-2 inches apart on a baking sheet, and bake for about 12 minutes, or until starting to brown.  Serve.

Makes about two dozen small palmiers.  Can easily be doubled, tripled, quadrupled… you get the picture.



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Tags: appetizers · food



31 responses so far ↓

  • 1 NuJoi // Apr 13, 2008 at 5:02 pm

    These look wonderful!  I’ll bookmark this for future entertaining.  I’ve never used puff pastry before.  I’ve seen so many good recipes featuring it in the last couple of weeks, I’m now inspired to take the leap.  I love the pesto tapande suggestions.  I would probably combine the two with a touch of feta.

  • 2 Claire // Apr 13, 2008 at 6:41 pm

    mmmm…I’ve seen these several times and thought they looked great but too much trouble.  I’m glad they aren’t.  And you’re right…what a great way to have options!

  • 3 Sarah // Apr 13, 2008 at 6:55 pm

    They look great and difficult!  I will have to keep them in mind for the next time I have company…it is always fun to find recipes that are easy and impressive.

  • 4 cookinpanda // Apr 13, 2008 at 8:02 pm

    What a great idea!  I never considered alternatives to the usual sweet fillings.  These look great and I’m sure they taste better.  I think I want to try out a pesto-filled version.  Thanks!

  • 5 adele // Apr 13, 2008 at 8:56 pm

    Mmm. These look like just the thing to nibble on while sipping a glass of wine.

  • 6 katy // Apr 13, 2008 at 9:18 pm

    NuJoi — Yum, that sounds so good!  You can never go wrong with feta.

    Claire — They’re *so* easy – definitely try them!

    Sarah — Yes!  And it’s even more fun when they look super difficult!

    Cookingpanda — Let me know if you try them!

    Adele — That’s exactly what we did! :-)

  • 7 Kitt // Apr 14, 2008 at 12:22 am

    Yummy and easy? I’m printing this out!

  • 8 White On Rice Couple // Apr 14, 2008 at 1:39 am

    Less than 30 minutes to make all these beauties? Wow, this has got to be on our archive list!
    Puff pastry really is amazing. We make it from scratch, it’s a little more work but the best part about it is all the good BUTTER we put in it!

  • 9 grace // Apr 14, 2008 at 4:33 am

    i’ve never used puff pastry in a savory recipe before.  perhaps it’s time to fix that.

    do the palmiers still taste all right if you don’t eat them fresh out of the oven or does their quality deteriorate pretty quickly?

  • 10 katy // Apr 14, 2008 at 8:20 am

    Kitt – Yay!  Let me know if you make them!

    White on Rice Couple — I have been meaning to try making my own, although it’s hard to beat the convenience of the frozen ones.  Have a recipe you want to send me???

    Grace — We had eaten them all within a few hours, so I’m not totally sure.  However, Simply Recipes says that if you store them in an airtight container, they’ll last for a few days, like other cookies!

  • 11 Kristen // Apr 14, 2008 at 9:22 am

    I can personally attest that these were very tasty–the perfect blend of salty, cheesy, and flaky.  I think I was personally responsible for eating over half of the ones shown in the photo.

  • 12 Erin // Apr 14, 2008 at 9:40 am

    Awesome treats!  I would have eaten the whole batch.  Why isn’t puff pastry calorie free?!

  • 13 VeggieGirl // Apr 14, 2008 at 10:42 am

    Katy, you’ve inspired me NOT to fear puff pastry, haha – I too have always viewed them as complicated, fussy treats to make!!

  • 14 emily // Apr 14, 2008 at 10:51 am

    these look fantastic!! someday when i have more then a bedroom and a bathroom of my own (i.e. a kitchen and a living room…requiring a move out of dormitory-dom) i will DEFINITLY make these for guests!! they would be such a nice gift too…wrapped up in pretty paper, perhaps even different flavors in the same package!! well done!!
    hahah I just realized that “kristen” is kristen!! hi kristen!! (whoa i’ve lost it)

  • 15 Elle // Apr 14, 2008 at 11:14 am

    Wow–so easy but they look so complicated!  I’m putting these in my “to do soon” file.

  • 16 sue bette // Apr 14, 2008 at 11:48 am

    Those look awesome! I am going to have to try them for my next dinner party – thanks for the recipe and notes!

  • 17 Jen (Modern Beet) // Apr 14, 2008 at 12:12 pm

    I’ve been meaning to make pesto palmiers for a while now, and this inspires me to actually do it!  I had shied away from using puff pastry dough due to the high concentration of chemicals and preservatives found in most doughs, but I recently found one (Dufour Pastry Kitchen) that is only five (all natural) ingredients, so I’ve recently gone a little crazy with the stuff — tarts in particular — yum!

  • 18 shana // Apr 14, 2008 at 12:30 pm

    yumm, i would love a dinner party to start with these delish pecorino palmiers. they look so golden and buttery! the salt pecorino must have been great in them. on my list to try!

  • 19 mimi // Apr 14, 2008 at 12:31 pm

    oops! how did my “real” name get up on that comment?! ;)

  • 20 fanny // Apr 14, 2008 at 12:54 pm

    pecorino. palmier. need I say more? these look downright delicious.

    xx fanny

  • 21 Rachel@fairycakeheaven // Apr 14, 2008 at 3:06 pm

    ooooooooooooo fantastic!!!  must make these, had smoked chicken salad after you made the pheasant one and twas divine, would love to have the pheasant but have never seen it here in Ireland

  • 22 holler // Apr 14, 2008 at 5:35 pm

    wow those look great and so easy to make! I like you filling ideas! May I come to your next party please?

  • 23 Julie O'Hara // Apr 14, 2008 at 6:07 pm

    You did such a nice job with those! I love pecorino romano, so they sound really tasty to me. Palmiers have been on my list of things to make for awhile. I love that they’re versatile like that. Maybe I’ll try some with pesto.

  • 24 Patricia Scarpin // Apr 15, 2008 at 9:16 am

    I have never tried making palmiers at home, Katy. These are incredible – and I’m a sucker for all things cheese!

  • 25 diva // Apr 15, 2008 at 11:33 am

    i love palmiers but was never quite sure how to make them! cheers for sharing.

  • 26 Laura @ Hungry and Frozen // Apr 15, 2008 at 6:29 pm

    Those look fab…I am a sucker for pastry (too much so, perhaps) and I love things that look far more difficult than they are!

  • 27 Donald // Apr 16, 2008 at 7:32 pm

    Katy, those look great.

    Thanks for another snack to add to my book. My wife saw the pic and initially said, “ooo, tiny cinnamon rolls!”

  • 28 Deborah // Apr 17, 2008 at 12:05 pm

    I love the idea of a savory filling for these more than a sweet one.  Now my tummy is growling!

  • 29 Garrett // Apr 19, 2008 at 12:09 am

    They look better than mine! =)
    I love these with pecorino, and let me tell you, pesto in these and served with a simple Italian Wedding Soup. So shibby and excellent.

  • 30 palmiers // Jul 10, 2008 at 4:28 pm

    […] what appetizers to make for a dinner party. when I went to Simply Recipes and saw the recipe for …http://www.sugarlaws.com/pecorino-palmiers/Les Palmiers: Hotel Reviews – Saintes-Maries-de-la-Mer, Provence – …Les Palmiers, […]

  • 31 Rosemaryandthegoat // Jul 5, 2009 at 7:28 am

    I need to try the Pecorino cheese.  My recipe that I posted from a past party I catered (so picture is quite so good) has proscuitto and gruyere cheese and fresh sage out of my garden.  I’ll try yours, if you try mine :) I also do a version with nuts and cinnamon.

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