These savory palmiers with Parmesan and ricotta are a great light meal or appetizer and easy to make. You do not need to worry too much with making them perfect because the puff pastry is very forgiving.
This is why I have so many recipes with puff pastry. From my ham and ricotta calzones, baked brie en croute and apple dumplings.
Puff pastry is so great to work with and these little palmiers bites are quickly becoming my new favorite way to use puff pastry.
About these savory palmiers:
A savory palmier is a delicious twist on the traditional sweet palmier cookie. These palmiers are made with ricotta, parmesan and spices and are really simple to make.
Since there are only a few ingredients try to use the best quality ones you can find. I will walk you through the steps below on how to make these easy bite sized puff pastry treats.
Because puff pastry shouldn't be left out too long because it will get soft, you want to make sure you gather all of your ingredients before taking the puff pastry out of the fridge.
- Puff pastry (thawed in the refrigerator)
- Ricotta cheese
- Parmesan cheese
- Garlic powder
Notes about the ingredients:
- If you do not like oregano, you can easily leave it out or substitute for another herb that you love.
- If you do not have ricotta you can easily leave out that part out of the recipe. When you do omit the ricotta, try to increase the amount of parmesan you use to make up for it.
- Puff pastry is best made shortly before you need it. You can assemble this recipe ahead of time up to the point of finishing the folding. You will need to cover it with plastic wrap to keep air out and store it in the fridge for up to 8 hours.
How to make:
- Step 1: Gather all of your ingredients.
- Step 2: Roll out your puff pastry and get rid of the seams.
- Step 3: Start adding all of your toppings. Start first with spreading on your ricotta cheese then sprinkle the parmesan and herbs over top.
- Step 4: In this step you are going to start folding in your pastry. You want to fold both sides in half way.
- Step 5: Here you will fold the puff pastry one more time to make both sides meet in the middle.
- Step 6: Now take the right side and gently lift that over and place on top of the left side. Like folding a book.
- Step 7: The last step is to cut the puff pastry log that you made into ½ inch pieces. Then you will turn the piece on its side and place on a sheet pan. Continue doing this until all the puff pastry is cut.
I know from the picture that the uncooked savory palmier doesn't have much of a shape but as it cooks it will puff up and look somewhat like a heart shape. This is the traditional palmier cookie shape that we want.
- You can prep these savory palmiers ahead of time (up to 8 hours). When you are ready to make them, slice them up and bake about 30 minutes before you need them.
- Swap out the spices for your favorite spices if you do not like garlic and oregano.
- This recipe uses one sheet of puff pastry so you can easily double the recipe to make twice the amount. If you are not using the second sheet, place it in a ziploc bag and seal tight to keep air out. Store the extra puff pastry in the fridge.
More Recipes For You
- Apple Dumplings with Puff Pastry
- Pear Frangipane Tart with Puff Pastry
- Ham and Ricotta Calzones with Puff Pastry
- Ricotta Pasta
- Ricotta Pancakes
- Ricotta and Spinach Meatballs
- Banana Bread Cake with Whipped Ricotta
Savory Palmiers with Parmesan and Ricotta
Tried the Recipe? We Would Love To Hear From You In The Comments Below!
- 1 sheet of puff pastry store the additional sheet of pastry that comes with the package in an air tight bag or use it to double the recipe and make 24 palmiers.
- ¼ cup ricotta cheese full fat works best
- ½ cup Parmesan plus 2 tablespoon for the topping, grated.
- 1 tablespoon unsalted butter melted
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¼ teaspoon dried oregano
- Pre-heat your oven to 400 degrees
- Gather and measure out your ingredients and place in individual containers so they are ready after you roll out the puff pastry.¼ cup ricotta cheese, ½ cup Parmesan, ½ teaspoon garlic powder, ¼ teaspoon kosher salt, ¼ teaspoon dried oregano
- Line a sheet pan with parchment paper and set aside.
- Add flour to your work surface to roll out the puff pastry.
- Take one sheet of your puff pastry out of the fridge and unroll it. You can seal up the second sheet of pastry in an air tight bag and place in the fridge for another recipe or double the recipe here to use it.1 sheet of puff pastry
- Roll out your puff pastry gently (not pressing to hard) to get rid of the seams.
- Now take your ricotta and gently spread it across the puff pastry so all of the pastry is covered.¼ cup ricotta cheese
- Next sprinkle on your Parmesan cheese over the ricotta.½ cup Parmesan
- Now sprinkle your salt, garlic and oregano over the Parmesan.½ teaspoon garlic powder, ¼ teaspoon kosher salt, ¼ teaspoon dried oregano
Folding the puff pastry
- Now you are going to gently fold each side over half way towards the middle.
- Now fold those sides you just folded one more time towards the middle so that they meet.
- Last, fold one side over the other like closing a book.
- With a very sharp knife ( I prefer a sharp serrated knife for this), cut the log into ½ inch pieces.
- Place the pieces on their side on a sheet pan lined with parchment paper.
- Gently brush the tops with your melted butter.
- Sprinkle a little of the extra Parmesan over the tops.
- Bake for 12-15 minutes or until golden and puffed.
- Remove from oven and place on a wire rack to cool for a few minutes.
To store the cooked palmiers:You can store these in an air tight container for up to 24 hours.
Nutrition Values are estimates only.See full nutrition disclaimer here
Very light and crisp. The ricotta was not overly noticeable and perfect with the puff pastry!