Palmiers, also known as elephant ears, tend to be enjoyed as a sweet treat in most bakeries and store-bought versions. Classic palmiers are made with puff pastry and sugar, as shown in this post.
However, that doesn’t mean savory palmiers are any less delicious! In fact, you can get a whole lot more creative with savory palmiers.
They can easily be a crowd-pleasing appetizer at any party.
When I’m entertaining, I like to create bite-size eats for guests to nibble on before dinner. That said, I tend to get a little too ambitious and want to create a bunch of things from scratch.
I get all these wonderful ideas for foods to create and then I find myself spending way too much time on pre-dinner food, and not enough on the actual dinner.
I’ve learned over the years to appreciate the semi-homemade route when I’m entertaining a crowd, especially for the holidays.
Pepperidge Farm® Puff Pastry Sheets make it so easy to whip up appetizers like these savory palmiers. Honestly, when it’s Thanksgiving and I’ve already broken a sweat whipping up a turkey and all the sides, the last thing I want to worry about is an appetizer for my guests.
But isn’t it amazing how ravenous we get on Thanksgiving? I think it’s all the yummy food in the oven that smells so good and the fact that everyone has been saving up their appetite.
You need to distract guests with a little introductory bite and these savory palmiers are definitely a winning way to do it.
The palmiers come together quickly with the Pepperidge Farm® Puff Pastry Sheets and just a few ingredients before they’re baked for 20 minutes. When I’m not as pressed for time, I like to add in ground sausage or caramelized onions too. The two are major flavor boosters and will put these savory palmiers over the edge.
In any case, these savory palmiers have a good mix of flavors with the sweet and tangy cranberry jelly, the chopped nuts, and the slightly salty brie.
Once these palmiers have baked, you’ll notice they’ll have puffed up quite a bit and look incredibly flaky. This is the magic of Puff Pastry, and it’s truly what makes palmiers as delightful as they are.
Check out the video below to see just how simple this is to whip up!
- 1 sheet of Pepperidge Farm® Puff Pastry
- 4 oz. good quality brie
- 7 oz. cranberry jelly
- 1/2 cup walnuts, finely chopped
- 1 egg, beaten
- Thaw out your puff pastry sheet until you can easily unfold the sheet. Preheat the oven to 400°F. Once your sheet has thawed, unfold it so that you have one large square of Puff Pastry.
- Warm the brie in the microwave for about 15 seconds, just until the brie has softened and slightly melted. Spread the brie all over the Puff Pastry.
- Scoop out the cranberry jelly and smear it all over the brie-covered Puff Pastry. Sprinkle the chopped walnuts all over.
- Now, grab one of the short sides of the Puff Pastry square and make a skinny fold inward. Do the same thing on the opposite side of the Puff Pastry square. Continue alternating folding inward until the two Puff Pastry sides meet each other. Once they do, pinch the folds together to keep the seam shut.
- Take a very sharp knife and gently cut the Puff Pastry into 12 slices. Arrange these slices on a baking sheet covered with a sheet of parchment paper or a silicone mat. If your slices get pressed too flat in the cutting process, simply mold them into a rounder form by gently nudging the edges inward.
- Brush the sides and top ridges of each Puff Pastry slice with the beaten egg. Briefly refrigerate for 10 minutes. Then, bake for 20 minutes, until the palmiers are all golden and puffed up. Serve once they've cooled down to room temperature.
Nutrition Information:Yield: 12 Serving Size: 12 Servings
Amount Per Serving: Calories: 220