Garlic Parmesan Palmiers

by Megan on May 17, 2011

I keep wearing the same dress. I keep wearing it because it goes well with every single pair of bright colored tights I own. The flowers are every color!

Consider puff pastry the colorful, floral dress of the snacking wardrobe. You see, puff pastry goes with everything, whether it’s savory or sweet. It’s hip like that.

So next time you see me in that dress I wear all the time, don’t bother judging me. Just think about how I could wear light blue, green, raspberry, hot pink, or purple tights with it. And then make these savory cookies and imagine all the possibilities there are where puff pastry is happenin’.

P.S. These are dreamy. Feel free to add extra parmesan because goodness knows there’s never the possibility of overdoing it.

Garlic Parmesan Palmiers
Recipe inspired by snacking with wine

Ingredients:

  • 1 package frozen puff pastry, thawed
  • about a 1/3 cup grated parmesan
  • 1 large clove of garlic or 2 small cloves of garlic, minced
  • 1/4 t dried basil
  • salt + pepper

Directions:

  1. Sprinkle half of the parmesan onto a clean surface. Unfold the thawed puff pastry onto the cheese-covered surface and roll until pastry is  bit thinner and about 1/2-inch – 1 inch bigger than it originally was. Rub the garlic onto the top of the pastry. Sprinkle with remaining cheese and basil. Roll gently with the rolling pin to press the cheese into the surface.
  2. Roll up the two longest sides toward each other and meet in the middle. Gently press together and wrap in plastic and place in the freezer for 30 minutes or until firm enough to slice without smooshing.
  3. Meanwhile preheat your oven to 400°F and line a large baking sheet with parchment paper. Remove the dough from the freezer and slice into 1/2 inch slices and place on the prepared baking sheet. Sprinkle with salt and pepper.
  4. Bake for 10-15 minutes rotating partway through. Check often once they’ve been in the oven for 10 minutes because they can burn easily. Once the cheese is crispy-looking and the bottoms are golden they’re done. Cool on a wire rack and enjoy.

Elliot just turned 6 on Friday. Can you even believe it?

{ 8 comments… read them below or add one }

Dana May 17, 2011 at 12:29 pm

Palmiers are so fancy and fun looking, and so easy to make too! I tend to do them in double batches so that there are two kinds to munch on. Parmesan and oregano is a favorite in our house, I’m going to have to give these ones a try though.

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Megan (megabite) May 17, 2011 at 12:33 pm

Oh, oregano would be awesome in these! Good call, Dana.

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Lucy May 18, 2011 at 11:49 am

Oh yum! I’ve never come across Palmiers before but I’m loving them! I’m thinking a little pinch of some chili flakes in that cheese mix would also be tasty- I’m totally going to make these Saturday for my cheese and chili loving Dad…..

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Megan (megabite) May 18, 2011 at 1:23 pm

Chili flakes would be perfect in these!

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beckie May 26, 2011 at 2:17 pm

I can’t stop looking at your shoes! So cute. These really are fancy looking and I can’t believe how simple they are. So versatile – good with wine or beer, dressed to impress. I’ve been really into parmesan lately and these sound crispy and delish.

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Megan (megabite) May 26, 2011 at 2:24 pm

Thanks Beckie! They’re my most favorite little Steve Madden Oxford/Flats. Thanks for noticin’.

And yeah man, these guys are so good at looking fancy despite being easy.

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Sarahmariedee August 1, 2011 at 12:09 pm

Made ’em. Mastered ’em. The whole party devoured ’em. THANK YOU!

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Hope October 6, 2012 at 3:49 pm

Hi! I made these last night for my boyfriends family and they loved it! I’m so glad that I made these! Continue what you’re doing, it’s great. Thank you so much for sharing the recipe!

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