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These savory palmiers with parmesan and everything bagel spice are a simple, crowd-pleasing appetizer. They are great with artichoke dip, on a cheese board, or just by themselves!
After a week and a half of recovering from surgery I’m finally back! Although I can’t say my senior-year spring break was worthy of being considered a “spring break woohoo!” by any means, I can’t really complain about playing lots of guitar, having an excuse to eat ice cream for all three meals, and watching Season 2 of Love for an entire week, right? Take it from me, if you’re sick and also feeling blah about a breakup, ice cream and Love will solve all of your problems…or at least help you pretend you don’t have any in the first place*.
*jk, this is probably not the healthy way to deal with feelings, but we can all be self-indulgent once in a while, right?
Anyways, my week off was fun, but I’m ready to drag myself back into my regular routine so that I can get ready to graduate! As I get closer to graduation, I’m looking for some fun, simple appetizers that I can throw together for my party, and these savory palmiers are definitely my new go-to. They come together in just a few minutes, and honestly, who doesn’t love everything bagel spice?
About palmiers + this recipe
If you’ve never had a palmier, let’s chat, because you’re definitely missing out! Also known as palm leaves, elephant ears, or French hearts, palmiers are a traditional French pasty made with puff pastry and sugar. Puff pastry is a laminated dough similar to croissant dough, but without the yeast. The result is a cookie that is buttery, flaky, and a bit crisp!
As a busy student who loves to cook, I’m always looking for easy appetizers or snacks that I can bring along whenever I’m invited to someone’s house for dinner. Normally, I go for a cheese plate, because cheese = ♥, but I also am passionate about everything spice. So for this recipe, I put the two together for a savory palmier combo that’s reminiscent of an everything bagel with cream cheese, except with more butter. Because, duh.
Ingredients you will need
- Puff pastry – frozen or homemade, although I’ve only ever used the pre-made kind.
- Cream cheese – the kind that comes in a block. Make sure to leave it out to soften!
- Parmesan cheese – preferably grated but any kind will work.
- Everything bagel spice – don’t worry, I’ll give you a recipe for how to make your own! You can also buy it pre-made.
- Kitchen basics – Kosher salt and an egg.
How to make these savory palmiers
- Start by rolling the creases in the puff pastry with a floured rolling pin until you have a 9×12” rectangle.
- Next, evenly spread half of the cream cheese on the puff pastry. Sprinkle with half of the Parmesan, everything bagel spice, and some Kosher salt. Repeat with the remaining ingredients.
- Fold the puff pastry sheets to form two six-layer rolls (instructions below). Refrigerate for at least 20 minutes and then cut each roll into sixteen 1/2” slices.
- Arrange the cookies at least two inches apart on a parchment-lined sheet pan. Brush with egg wash.
- Bake at 350°F for 22-25 minutes, until golden brown. Serve immediately!
How to fold
You have a couple of options for forming palmiers, but each is really simple! Let’s discuss folding vs. rolling.
To fold the palmiers, start with the long side facing you. Fold the sides of the rectangle towards the center until they go halfway to the middle of the dough. Next, fold the sides again until the two folds meet in the middle of the dough. Lastly, fold one half of the dough over the other half (like a book). You will have one roll with six layers.
Alternatively, you can roll the palmiers for a swirlier look. First, lightly mark the center of the dough as a guide. Then, starting with one of the short sides facing you, roll the dough tightly ending at the center of the dough. Turn and roll the other side until the two sides meet. Use a little water or egg wash to help the rolls stick together.
How to serve
Although these savory palmiers are great on their own, you can also serve them alongside other snackies! Here are some of my favorite ways:
- With artichoke dip, hummus, or whipped feta
- On a cheese or charcuterie board
- As a base for crostini (try smoked salmon and capers to stick with the bagel theme)
- To dip into soup!
Palmiers are best when eaten immediately since they tend to lose their crunch over time. However, if you have leftovers, you can store them in an airtight container and leave them at room temp for 2-3 days. Just know that they might lost their crispiness. To crisp them back up, you can always reheat them in the oven at 350° for a few minutes. Just be sure to check on them to make sure they don’t burn!
A make-ahead freezer option
If you want to make these savory palmiers in advance, you can always form the cookies, slice them, and then just stick them in the fridge (covered) until you’re ready to bake them. I definitely recommend doing this and baking them right before your guests arrive so they are warm and crispy!
You can also slice the cookies, and layer them in-between parchment paper in an airtight container. Freeze for up to one month. Then, when you’re ready to bake them, let the cookies de-frost for about 30-40 minutes. Brush with egg wash, bake, and enjoy! I love this option for last-minute get-togethers. Especially when the holidays roll around, it’s nice to have something on hand to serve last-minute guests!
Tips & Tricks
- The puff pastry will be a bit thick out of the package. Roll it with a lightly floured rolling pin until it’s a 9×12” rectangle. Cut the edges with a pizza cutter if necessary.
- If the puff pastry starts to get a bit soft and sticky, just stick it in the fridge for a few minutes to firm it back up.
- The cream cheese can be a bit hard to spread, but just take your time and work gently. With a butter knife and a little patience, you’ll be able to get it spread evenly.
- If the middles will not stick together, just use a little water or egg wash to help them stick.
- Make sure to turn the pan halfway into baking or some of the cookies will be crisper than others.
- Bake the cookies on the middle rack to prevent the bottoms of the cookies from overcooking.
More Simple appetizers
If you make this recipe, I would love if you left a star rating and review! I read every single comment and love hearing what you think about my recipes. Thank you for supporting SSL!
Savory Palmiers with Parmesan & Everything Bagel Spice
Everything Bagel Spice
- 1 Tbs sesame seeds, toasted
- 1 Tbs poppy seeds, toasted
- 1 Tbs dehydrated onion flakes
- 1 Tbs dehydrated garlic flakes
- 1 egg
- 1 lb frozen puff pastry (two sheets)
- 4 oz cream cheese softened
- 1/4 c Parmesan cheese, grated
- 1/4 c everything bagel spice
- Kosher salt, to taste
Everything Bagel Spice
- In a small bowl, stir together all of the ingredients until combined. Set aside.
- Preheat the oven to 350°F. Line two sheet pans with parchment paper. In a small bowl, whisk the egg with 1 Tablespoon of water. Set aside.
- Unroll one sheet of puff pastry on a lightly floured surface. Roll the sheet into a 9×12'' rectangle. Evenly spread 2 ounces of the cream cheese onto the puff pastry, and sprinkle with half of the Parmesan, half of the everything bagel spice, and a few pinches of salt.
- Next, form the cookies. Starting with the long side towards you, fold each side of the puff pastry halfway towards the middle. Then, fold the sides again until they meet in the middle. Fold one half over the other (like a book). You should have one roll with six layers.
- Repeat with the other sheet of puff pastry and remaining ingredients. Refrigerate the rolls for about 20 minutes.
- Trim the ends of each roll. Cut each roll into 16 1/2-inch slices (32 cookies total). Arrange the cookies about 2 inches apart on the parchment-lined sheet pans (you may need to bake in batches). Brush the cookies with the egg wash.
- Bake the palmiers on the middle rack of your oven for 22-25 minutes until golden brown, turning the pan halfway through baking. Serve immediately and enjoy!
xo Sara Lynn
*Song of the Day: Give it to Me by HOMESHAKE
Sweet poppy bread flavored with almond and drizzled with a light vanilla glaze.
As we speak, I am sitting in one of my favorite coffee shops writing a blog post. I swore I would never be this person, but considering my absolute love for coffee shops I have expressed countless times in the past, it was bound to happen at some point. I’m even wearing a cardigan and my Warby Parker Buddy Holly-esque glasses. The National’s older albums are playing in the background. It’s almost too cliche to handle, yet I didn’t drag in a typewriter, and I have never claimed that I identify with Hemingway on a spiritual level, so I’m still passable.
However, I am knee-deep in caffeine right now, which is making me remarkably honest, so it’s confession time. This is not my first visit to a coffee shop today…but it might be my second. Now, before you judge, first let me tell you that my finals today range(d) from 8 a.m. to 9 p.m. And I only got a few hours of sleep last night. In my personal opinion, my multiple coffee shop stops are a little more excusable now. I’m glad I got that off my chest.
If I was a good little student (which I am I swear), I would be studying right now, but I have coffee-drank myself into some full blown anxiety, so I’ve decided studying would only create harm. However, an hour before a final exam, you either know your stuff or you don’t, and I have decided that I know business law. I understand contracts! I understand corporate liability! And the Commerce Clause! It’s all going to be okay….!!!
And while I have drank enough coffee for the caffeine to suppress my appetite and make me feel full, I still can only think about food. Specifically, this poppy bread.
My aunt made this recipe a few years ago, and in that instant, I fell in love with poppy bread. It was like eating cake without the frosting, which is actually how I prefer my cake, but it was deemed more socially acceptable. The recipe only has ten basic ingredients. And the batter can be whisked up in literally five minutes if you believe hard enough like I do. Plus, if you have a mini loaf pan (not kidding, mine weighs like, 8 pounds), it makes the cutest tiny loaves of bread to distribute to friends and family. Which is obviously more fun than muffins.
A few notes: 1. Please use 1 c. + 2 Tbs. of oil in the recipe. Last time I made it, I accidentally only used 2 Tbs. and it led to a rather disappointing product. 2. I prefer to make a simple syrup (1/4 c. sugar + 1/4 c. water heated until boiling) and brush it on the bread hot out of the oven. It keeps the bread tasting fresh. However, this is not necessary, especially if you’re drizzling it with vanilla glaze! 3. This needs to be served with plenty of softened butter. Hot poppy bread + melty butter = <3 <3 <3
(And on a completely different note, a guy at the next table just told his friend that he met a girl that “didn’t have the best face, but he couldn’t get past her midriff”. PSA: If you’re going to be a caveman, please be one in your head or in private but not in a room full of intelligent, beautiful women shooting you death glares. Oh the joys of living in coffee shops! You hear some interesting stuff for sure).
Sweet Poppy Bread with Almond
Sweet Poppy Bread with Vanilla Glaze
For the bread…
- 3 cup AP flour
- 1 tsp salt
- 1 1/2 tsp baking powder
- 3 eggs
- 1 1/2 cup milk
- 1 cup + 2 Tbs. canola oil
- 2 cup sugar
- 1 1/2 tbsp poppy seeds
- 1 tsp vanilla extract
- 1 tsp almond extract
For the glaze…
- 3/4 cup powdered sugar, sifted
- 2 tbsp milk
- 1/2 tsp vanilla or almond extract
- Preheat oven to 350* F. Butter and flour a 1 lb. loaf pan. Set aside.
- In a small mixing bowl, whisk together the flour, salt, and baking powder. In a medium bowl, stir together the eggs, milk, canola oil, sugar, poppy seeds, vanilla extract, and almond extract. Gently fold the flour mixture into the sugar mixture in two batches until just mixed.
- Pour the batter into the prepared pan and bake, checking for doneness at 50 minutes. It may take up to 1 hour + 15 minutes to bake. It will be ready when a cake tester comes out clean. Flip the loaf onto a cooling rack and let it cool to room temperature.
- While the loaf is baking, prepare the glaze. Mix all the glaze ingredients together until smooth. Add more milk if the glaze is too thick. Pour over the cooled loaf and garnish with more poppy seeds.
*Song of the Day: Baby, We’ll be Fine by The National