These savory palmiers need only 3 ingredients (puff pastry, cheese and fig preserves) but they are transformed into a delicious sweet-savory, crispy snack. Perfect for a party or any excuse you want to find!
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I live in a house of cheese lovers, in pretty much any form. My kids have surprisingly sophisticated tastes which I guess I’m proud of (even if it can be expensive).
They like pieces of cheese as part of their lunch often, but also cheesy snacks. Things like adjaruli khachapuri (Georgian cheese bread) and tiropita (Greek cheese pastries) were incredibly popular! And so were these cheesy palmiers.
What are palmiers?
Palmiers, also known as elephant ears, are a French pastry shaped in two spirals joined together. They are made from puff pastry and in the classic sweet version, you sprinkle sugar over as you roll.
I’ve made a variation on sweet palmiers before, date walnut palmiers, which we really enjoyed, but I’ve meant to make a savory version for a while. In fact I tried a while ago, but my filling was too moist and the pastry didn’t cook fully.
These fig and cheese savory palmiers, however, turned out perfectly.
Actually that’s not totally true as a few unravelled a bit as I cooked them as I didn’t have the two spirals stuck to each other quite enough. But with a little nudging, they stayed together as they cooled and the lovely cheese layer formed on the bottom. And no one was complaining as they dove in.
How to make cheese and fig savory palmiers
- Flatten out a sheet of puff pastry on a lightly floured surface.
- Spread a thin layer of fig preserves over the top of the pastry.
- Sprinkle over a layer of grated cheese.
- Roll two opposite edges into the middle and use a little water to gently help the two ‘rolls’ stick.
- Using a serrated knife, cut the rolled up pastry into slices then carefully transfer to a lined baking sheet.
- Bake until crisp and golden.
Learn from my mistakes!
The bit I forgot to do is make a slightly better seal on the two spirals. Since the outside of the pastry was on a floured surface (so it doesn’t stick to that too much), it may not stick to itself as well. They may seem like they are holding together, but remember the pastry will expand as it cooks.
I’d suggest you brush the part that joins with a little water to help it stick better. And if they separate while baking, as mine did, then you can nudge them back together.
When you transfer the slices to the baking sheet, you may think they are looking a little empty on filling and be tempted to add more cheese or twist them tighter. Don’t. Having done that with a few myself, it really doesn’t help, and also remember, as I said above, they are going to expand when they cook anyway.
In case you are wondering which way to roll them up, it doesn’t really matter. If you roll the longer edges, you’ll get more, thinner palmiers. If you roll the short edges, you get less that are wider. Personally, I did more, thinner, which meant there were more to go around.
These are the kind of snack that are really easy to make, and also easy to adapt. You can use different cheeses and different jams or preserves. Although I have to say, the combination of fig preserves and a sharp cheddar (I used Cabot‘s Vermont sharp) was pretty much perfect to me.
Lightly sweet, crisp, and cheesy, these savory palmiers are a delicious any time snack. These were well shared with friends and got rave reviews from all. And disappeared in no time as a result. It’s just as well they are so easy to make. Give them a try and enjoy yourself!
Try these other bites with a crunch:
- Pesto goat cheese filo parcels
- Hot phyllo crab cups
- Tiropita (Greek cheese pastries)
- Chorizo cheese twists
- Plus get more appetizer recipes in the archives.
- 7 oz puff pastry 200g (1 sheet, depending on size of packet)
- 2 tbsp fig preserves fig jam
- 3/4 cup grated cheddar 78g
- Preheat the oven to 400F/200C and line a baking sheet with a silicone baking mat or parchment.
- Flatten out the sheet of puff pastry on a lightly floured surface.
- Spread a thin layer of fig preserves over the top of the pastry, leaving just a small edge without any on.
- Sprinkle over a layer of grated cheese, covering evenly.
- Roll two opposite edges into the middle - don't roll too tightly, just as it naturally rolls. Use a little water to gently help the two 'rolls' stick by brushing along the join.
- Using a serrated knife, cut the rolled up pastry into slices then carefully transfer to the lined baking sheet.
- Bake until the pastry is crisp and golden, about 15 minutes. Nudge in any coils that have opened up too much. Leave to cool a few minutes so that the cheese can firm up before transferring to a cooling rack.
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