These savory palmiers with parmesan and everything bagel spice are a simple, crowd-pleasing appetizer. They are great with artichoke dip, on a cheeseboard, 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
[Update 1/12/16: I made these rolls last weekend for the first time since I posted this recipe. I changed the recipe up a little bit for experimentation, and ended up liking the new recipe more. I added more butter (yikes, I know), tried traditional scalded milk instead of buttermilk, and used a different icing. The original recipe is in the body of the post, and the new recipe is on a recipe card at the bottom of the post. The new rolls are more fluffy, but if you prefer the old recipe, it’s still there, no worries! I also updated some new pictures, since my photography has gotten significantly better (but still left the old ones with instructions and whatnot). Hope you guys love! Xo.]
These are so good.
Have you ever had like, a really really really good cinnamon roll? Not like a Cinnabon one, but a really delicious, homemade cinnamon roll? It’s a special kind of experience everyone should get to have.
I’m happy to report that you may now make your own if you truly wish to experience the phenomenon of eating an out-of-this-world cinnamon roll.
I have truly done it. I have created the perfect cinnamon rolls.
They take pretty much all day to make, but they’re super easy. I promise, you can make these! Just make sure you have new yeast and everything is going to be okay. You can do anything.
Sara Lynn: motivator and cinnamon roll goddess.
Maybe that’s a little dramatic. Maybe it’s not. Maybe you should make these cinnamon rolls and let me know if you think that I’m a cinnamon roll goddess.
A disclaimer about the following pictures:
1. My nail color randomly changes from red to sparkly pink because I got my nails done while the dough was rising. I highly recommend you find something time consuming to do while you wait because cinnamon rolls take a long time to rise and a long time to make in general (but still so worth it).
2. The pictures change from good quality to bad quality because, again, they take a while to make and I ran out of daylight.
Shall we get started?
1/2 c. warm water
1 package instant yeast
1/2 c. + 1 Tbs. sugar
1/4 tsp. salt
1/2 c. buttermilk
1/3 c. melted butter
4 1/2 c. flour
1/2 stick butter
1/2 c. brown sugar
1/2 c. white sugar
2 1/2 Tbs. cinnamon
4 oz. cream cheese
2 Tbs. butter
1 1/2-2 c. powdered sugar (depending on how sweet you like your icing!)
1/2 tsp. vanilla
2-3 Tbs. milk, to thin
First, you’re going to want to mix together your warm water, yeast, and a tablespoon of sugar. Set it aside to double in size!
Mix 1/2 c. sugar, flour, and salt in a bowl.
Nice and doubled! Yay!
Mix together buttermilk, egg, and butter.
Add half of the flour mixture until it’s incorporated.
Add the yeast mixture and stir together.
It might not mix very well because it’s going to be very lumpy and thin like pancake batter.
Mix in the rest of the flour and knead a few times with your hands.
Knead until smooth and beautiful.
Set aside in a warm place covered with plastic wrap or a towel. Let rise for 1-2 hours.
*insert random photo and nail color change*
Roll until about 1/8 inch thick.
Brush with melted butter.
Mix together cinnamon, sugars, and salt for your filling.
And spread it all around!
Roll it up.
Brush it with more butter (sorry cholesterol).
Cut into rolls that are about 2 inches wide. You should have about 8 pretty ones.
And a few not so pretty ones 🙁 Oops!
Brush a parchment lined casserole dish with more butter.
Sprinkle with remaining cinnamon and sugar.
Line the cinnamon rolls in the casserole dish. Set them aside, covered, to rise for another hour or two.
Look how pretty!!! (That top left one is so sad. Poor little guy. Still delicious).
Bake at 350* F for about 14-16 minutes, or until a light golden brown.
Meanwhile, mix together the icing! Whip butter and cream cheese together until incorporated. Add sifted powdered sugar and vanilla. Thin with milk.
(Uhm, is this not just the worst picture you’ve ever seen? Did I even try? Just trust me, it’s a delicious icing).
Yay, they’re baked and beautiful!
Spread frosting over warm cinnamon rolls.
Do you see that cinnamon filling? Oh my gosh. I might go grab one of my extras from the freezer right now. They’re sooooo good.
Which reminds me, if you have too many because you made 11 cinnamon rolls and you live by yourself, just go ahead, wrap them in some plastic wrap individually and then place them in freezer bags. They’ll stay good for a few months and you can indulge in cinnamon bun goodness whenever you want!
Go make these. Right. Now.
* Notes*: 1. I use my mixer with dough hook, but these can also be made with a mixing bowl and wooden spoon! I’ve done tries both methods and either works! 2. If your dough won’t rise, try heating oven to 250* F, turning oven off, and placing covered bowl of dough in warm oven (make sure bowl is oven proof!). Leave alone for 2 hours. 3. If dough still won’t rise, your yeast is probably old. Buy new yeast and start again. 4. Rolls can be made one night, and baked in the morning! Just form the rolls and let them do their second rise in the fridge overnight (8-12 hours). In the morning, remove from fridge, and let warm up for about an hour. They will take longer to bake (upwards of about 30 or 40 minutes, so don’t worry if they don’t bake quickly! Cover with foil halfway through if they start to brown too much.)
*Song of the Day: Won’t You Come Over by Devendra Banhart