This recipe for Savory Palmier is a super appetizer for any time, but it’s great for Valentine’s Day tomorrow! Made easy with the use of frozen puff pastry sheets, it’s filled with artichoke hearts, toasted pine nuts, goat cheese and diced pimento. Make your sweetheart some of these sweet hearts!
Most commonly referred to as “elephant ears”, these pastries are also known as French hearts, so I thought they would make a great Valentine post. Typically, they are made sweet; sprinkled with sugar before being folded over and baked.
I decided that since I had made heart-shaped cookies in last week’s post for Easy Cake Mix Cookies, I would make these palmiers savory.
Of course, since Valentine’s day is tomorrow, I thought artichoke hearts would be a great choice for a filling. Then, I added some crumbled goat cheese (you could use the cheese of your choice), toasted pine nuts and some diced pimento.
To assemble the palmier, just roll the puff pastry slightly to about 9″ x 11″. Add the stuffing ingredients scattered evenly over the dough. Then, from one short side of the pastry, fold the edge in to the halfway point of the dough. Do the same thing from the other short side of the dough, then fold the entire thing in half so the folds meet. At this point, wrap the dough in plastic wrap and refrigerate for 45 minutes. This step is important because the dough needs to firm up so it will hold its shape when you cut it in 1/4 inch slices.
As you can see, the only thing that takes a bit of time with this recipe is that you really must allow the stuffed dough to chill once it has been folded. Otherwise, assembly and baking time is just minutes. One sheet of puff pastry dough makes 15 pieces, so this is a great recipe for parties. One package (two pieces of puff pastry dough) will make 30 palmier appetizers! Win!
I hope you’ll try this version, and get creative with your own versions!
- 1 sheet frozen puff pastry, thawed, rolled on a lightly floured surface to about 9" x 11".
- 1 cup diced artichoke hearts (I used halves in water and dried them on paper towel after dicing)
- ¼ cup toasted pine nuts
- 2 ounces goat cheese, crumbled
- 2 ounce jar dice pimento (drained of liquid and dried on paper towel)
- salt and ground black pepper
- On the rolled out puff pastry, evenly scatter the artichoke hearts, pine nuts, goat cheese and pimento over the dough.
- Lightly sprinkle salt and ground black pepper over the surface.
- Starting from one short side, fold the dough over to the center.
- One the other short side, fold the dough over to the center.
- Then, still from the short side, fold the entire dough in half.
- Wrap in plastic wrap and refrigerate for at least 45 minutes.
- Meanwhile, preheat the oven to 400°F.
- Line a baking sheet with parchment or a silicone baking pad.
- Remove the chilled dough from the refrigerator, and slice in ¼ inch slices (it's helpful, to retain the shape of the dough, if you use a sawing motion with your knife, rather than pressing down through the dough).
- Place each slice on the prepared baking sheet, leaving 2 inches of room between slices.
- Place the baking sheet into the preheated oven and bake for 14 minutes, or until the pastry has puffed and is lightly golden brown.
- Remove from the oven and allow to cool before removing to a platter to serve.