Cookie Butter Banana Bread

This cookie butter banana bread is based on my all-time favorite, perfect banana bread, swirled with creamy Biscoff, and topped with crunchy Demerara sugar. Not only is this recipe super simple to throw together, but it’s perfect with coffee for a lovely weekend brunch or snack.

An overhead image of a slice of banana bread on a white plate with an antique fork on a grey table next to cups of coffee and a beige linen.
Continue reading “Cookie Butter Banana Bread”

Chocolate Chip Scones + Blood Orange Glaze

Buttery, delicate chocolate chip scones infused with blood orange zest and drizzled with a beautiful blood orange glaze. These scones are the best combo of rich, sweet, and citrusy.

Four chocolate chip scones with pink glaze on a white plate sitting on a marble background.
Continue reading “Chocolate Chip Scones + Blood Orange Glaze”

Savory Palmiers with Parmesan & Everything Bagel Spice

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!

On overhead image of a man's hand grabbing a savory palmier with parmesan and everything spice from a white plate of palmiers. The plate is on a dark green table spinkled with everything bagel spice next to two glasses of white wine and a beige linen.

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.

An overhead image of puff pastry, a jar of flour, a grey bowl of everything spice, a white plate with cream cheese, a white bowl with an egg, a rolling pin, and a pastry brush on an emerald green table.

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.
Three images; on the left, an overhead of a wood board with puff pastry coated in cream cheese and seeds on a green table next to a beige linen. In the middle, a closeup of partly folded puff pastry on a wood board with a grey bowl and beige linen in the background. On the right, the puff pastry is folded on top of each other.
Two overhead images; on the left, sliced palmiers are placed on a wood board with a knife on a green table. On the right, the slices are arranged on a sheet pan next to a bowl of egg wash.

How to make these savory palmiers

  1. Start by rolling the creases in the puff pastry with a floured rolling pin until you have a 9×12” rectangle.
  2. 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.
  3. 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.
  4. Arrange the cookies at least two inches apart on a parchment-lined sheet pan. Brush with egg wash.
  5. 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.

Folding

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.

Rolling

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!

Storing leftovers

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 close up overhead image of savory palmiers with cream cheese, Parmesan, and everything bagel spice on a dark green table. In the left upper corner, one of the palmiers is broken.

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.
An overhead closeup image of a white plate of savory palmiers with parmesan and everything bagel spice on an emerald green table sprinkled with everything spice. In the right upper corner is two glasses of white wine. The plate is on a beige linen and there are more palmiers in the upper left and bottom right corners.

More Simple appetizers

Marinated White Beans with Toast
BBQ Chicken Nachos with Cilantro-Lime Crema
Pigs in a Blanket with Everything Seasoning & Parmesan
Tempura Fried Cheese Curds with Sriracha Mayo

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

These savory palmiers have Parmesan, cream cheese, and everything bagel spice for a unique, simple appetizer. Perfect on a cheeseboard, with artichoke dip, or just by themselves!
Prep Time 15 mins
Cook Time 25 mins
Cooling Time 20 mins
Total Time 1 hr
Course Appetizer
Cuisine American, French
Servings 32 palmiers

Ingredients
  

Everything Bagel Spice

  • 1 Tbs sesame seeds, toasted
  • 1 Tbs poppy seeds, toasted
  • 1 Tbs dehydrated onion flakes
  • 1 Tbs dehydrated garlic flakes

Savory Palmiers

  • 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

Instructions
 

Everything Bagel Spice

  • In a small bowl, stir together all of the ingredients until combined. Set aside.

Savory Palmiers

  • 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!

Notes

This recipe is a great template for other flavors as well (cheddar + rosemary, feta + za’atar?).
If the puff pastry gets sticky, just stick it in the fridge for a few minutes.
Be gentle when spreading the cream cheese on the puff pastry or it will tear. Use a butter knife and work patiently!
To crisp up leftover palmiers, just stick them in the oven at 350° for 3-5 minutes.

Nutrition

Serving: 1palmierCalories: 105kcalCarbohydrates: 6.6gProtein: 2.3gFat: 7.6gSaturated Fat: 2.6gCholesterol: 11mgSodium: 97mgPotassium: 18mgFiber: 0.3gSugar: 0.2gCalcium: 34mgIron: 1mg
Keyword appetizer, cheese, cookie, snacks
Did you make this recipe?Tag @serendipitybysaralynn on Instagram!

xo Sara Lynn

*Song of the Day: Give it to Me by HOMESHAKE

Sweet Poppy Bread

Sweet poppy bread flavored with almond and drizzled with a light vanilla glaze.

Poppy Bread with Almond | Serendipity by Sara Lynn
How to make 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.

Perfect poppy bread recipe.
How to make a loaf cake!

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.

Easy loaf cake with poppy seeds, vanilla, and almond. | Serendipity by Sara Lynn

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).

Poppy seed bread that only needs 10 ingredients and 10 minutes!

Sweet Poppy Bread with Almond


Sweet Poppy Bread with Vanilla Glaze

Soft, sweet poppy seed bread with a drizzle of vanilla glaze. Perfect with a cup of coffee for a snack or breakfast!
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Bread & Dough
Cuisine American
Servings 12 slices

Ingredients
  

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

Instructions
 

  • 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.

Notes

For my husband and friends with nut allergies, I use only vanilla extract, but I prefer half almond, half vanilla for myself.
If you want to add a little zhuzh to the glaze, you can mix in some lemon or orange zest!

Nutrition

Serving: 1sliceCalories: 413kcalCarbohydrates: 48.7gProtein: 3.3gFat: 23.9gSaturated Fat: 2.5gCholesterol: 44mgSodium: 222mgPotassium: 131mgFiber: 0.4gSugar: 42.9gCalcium: 84mgIron: 1mg
Keyword bread, breakfast, brunch, vanilla
Did you make this recipe?Tag @serendipitybysaralynn on Instagram!

XO SaraLynn

*Song of the Day: Baby, We’ll be Fine by The National

Almond poppy seed bread with vanilla glaze.
Almond Poppy Seed Bread | Serendipity by Sara Lynn