These savory palmiers are filled with parmesan and ricotta and are a great light meal or puff pastry appetizer. They are perfect for holidays or entertaining.

A savory palmier is a delicious twist on the traditional sweet palmier pastry. Traditional palmiers (also called elephant ears) are French pastries made with puff pastry that are brushed with butter, sprinkled with sugar, and baked until flaky.

These palmiers are a delicious savory twist on those and they are made with ricotta, parmesan, and spices and are really simple to make. This is one of my favorite light puff pastry appetizers to serve at our holiday parties.

They are eaten up fast too!

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 appetizers.

What you'll need to make savory palmiers

Puff pastry (thawed in the refrigerator)
Ricotta cheese: I prefer using a full-fat ricotta for the flavor.
Parmesan cheese: Try to find the real deal.
Garlic powder: This is added to the ricotta to give it tons of flavor.
Salt
Oregano: This adds an Italian twist to these palmiers.

Tip: 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.

parmesan and ricotta palmiers — Savory parmesan and ricotta palmier.

How to make savory palmiers

gather ingredients — Gather you ingredients

roll out puff pastry — Gather you ingredients

Step 1: Gather all of your ingredients.
Step 2: Roll out your puff pastry and get rid of the seams.

Fold puff pastry in from the sides — Add your toppings

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 halfway.

fold puff pastry — Fold the pastry over again so both sides meat in the middle.

make the last fold of puff pastry — Fold the pastry over again so both sides meat in the middle.

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 then gently lift that over and place it 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 it on a sheet pan. Continue doing this until all the puff pastry is cut.

These savory palmiers will puff up and look somewhat like a heart shape. This is the traditional palmier cookie shape that we want.

Tips

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 it tight to keep air out. Store the extra puff pastry in the fridge.
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.
You can make these savory palmiers in advance up to the point of assembling. Just freeze the uncooked and assembled palmiers and defrost them in the fridge the night before you are going to bake them.

savory palmiers top view — You see the heart shape in the ricotta and parmesan palmier.

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Savory Palmiers with Parmesan and Ricotta

These savory palmiers are filled with parmesan and ricotta and are a great light meal or puff pastry appetizer. They are perfect for holidays or entertaining.

Prep Time15

Cook Time15

Total Time30

Servings: palmiers

Author: Melissa Oleary

Ingredients

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

Instructions

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.
Enjoy.

Notes

To store the cooked palmiers

You can store these in an air-tight container for up to 24 hours.

To make ahead of time

Asssemble the palmiers then freeze them on a sheet pan covered with plastic wrap. To make, defrost the palmiers overnight in the fridge and bake.

Nutrition

Nutrition Values are estimates only.

See full nutrition disclaimer here

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Course :Appetizer