Savory Palmiers with Pesto and Goat Cheese
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These Savory Palmiers are flaky, crispy little scrolls swirled with basil pesto and tangy goat cheese. Just 3 ingredients, and a great make-ahead appetizer for all your holiday parties!
I've been a fan of sweet palmiers for years, starting when I was introduced to them in pastry school. But the last time I made palmiers, I was wondering why the sweet version got to have all the fun. Why not try a savory interpretation instead?
I wanted to pair puff pastry with two of my favorite flavors: pesto and goat cheese. But I quickly realized that the folding technique I use for regular palmiers got way too messy with the pesto. And, it made palmiers that were just too large for a savory appetizer. So I switched to a simpler rolling method for these, and they come out as neat double spirals perfect for snacking.Â
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Why You'll Love This Savory Palmiers Recipe
- Just 3 Ingredients: Puff pastry, pesto, and goat cheese are all you need.
- Crisp on Both Sides: A quick flip at the end makes both sides golden brown.
- Holiday Party Ready: Shape and freeze the log ahead, then slice and bake as guests arrive.
- Easy but So Fancy: These savory palmiers are ready to impress, but are not hard to make!
Savory Palmiers Ingredients
- Puff Pastry: Any store-bought puff pastry works here, including Pepperidge Farm. If you want to splurge, my favorite (and the one I used when testing this recipe) is Dufour's all-butter puff pastry. Thaw it in the fridge overnight so it's cold but pliable. Pepperidge Farm comes with 2 puff pastry sheets, so use the second sheet of puff pastry to make a double batch!
- Pesto: Store-bought is totally fine, or make your own with my Simple Lemon Basil Pesto or my Pistachio Pesto. If your jarred pesto has a layer of oil on top, pour some of it off so the pastry doesn't get greasy.
- Goat Cheese: I buy a log and crumble it myself. It's creamier than pre-crumbled and cheaper too! Feta or finely grated parmesan cheese are both good swaps.
How to Make Savory Palmiers
- Prep your work surface. Sprinkle a little bit of flour lightly onto a large cutting board or marble work surface.
- Place the puff pastry sheet on top, and use a rolling pin to gently roll out the puff pastry dough to a 10 x14 rectangle. Lift a corner to make sure the dough isn't sticking. If it is, dust a bit more flour underneath. Note: if you’re using puff pastry from a 2-sheet box (like Pepperidge Farm), roll it out just to 9 x 12. You just want it a little bit thinner than how it comes out of the package.
- Spread ¼ cup pesto evenly over the entire surface, then crumble ½ cup goat cheese evenly over the top.
- Lightly mark the middle of the dough so you know where you're rolling to. Working from each long side, roll the dough up tightly until the two rolls meet in the middle. If the dough gets too warm to roll smoothly, pop it in the fridge for 10 minutes and try again.
- Carefully move the rolled dough onto a parchment paper-lined cutting board and put it in the freezer to chill for 30 minutes. While the dough chills, preheat the oven to 425° F.
- When the dough is firm, use a sharp knife to trim off the uneven ends of the log, then cut it into slices about ½-inch thick. You'll get about 20 slices.
- Place slices on a parchment-lined baking sheet, about 2 inches apart. They spread out, so I recommend baking 10-12 at a time. Keep the rest of the slices in the freezer while the first batch bakes.
- Bake for 14-16 minutes, until lightly browned on the edges.
- Use a spatula to flip them over, then bake another 3-4 minutes, until they're golden brown all over.
- Remove the pan from the oven. After 2 minutes, use a spatula to transfer the palmiers to a wire rack. Serve warm, or let them cool completely if you're making them ahead. Repeat with the remaining slices.
Storage Tips
Store baked palmiers in an airtight container for up to 3 days. Re-warm them on a baking sheet in a 350° F oven for about 5 minutes before serving, if you’d like. You can also freeze baked palmiers in a freezer safe zip-top bag for up to 3 months. Defrost at room temperature, and warm them up if desired.
Make ahead (unbaked): Wrap the rolled log tightly in plastic wrap, then place it in a freezer-safe zip-top bag and freeze for up to 2 months. Defrost in the refrigerator before slicing and baking.
Savory Palmiers FAQs
Palmiers are a French puff pastry treat that can be sweet or savory. The name means "palm tree" in French. Palmiers are named for their traditional shape, which resembles palm leaves. The classic is a sweet version using just granulated sugar and puff pastry dough, but savory interpretations are also delicious!Â
No. Though I usually use an egg wash for my puff pastry recipes, in this case the puff pastry browns beautifully on its own.Â
The side touching the pan stays softer and paler than the top. Flipping for the last few minutes ensures both sides are crispy and golden brown.Â
Yes. Shape the log and freeze it for up to 2 months, then defrost. Slice and bake right before your guests arrive.
Expert Tips
- Make sure your dough isn’t sticking to your work surface before you add the pesto and goat cheese. Once the toppings are on, it's difficult to roll the dough without stretching it if the dough is sticking to the work surface. Move the dough around as you are rolling, and use enough flour underneath as you need.
- Keep the puff pastry dough roll snug, so your palmiers bake into neat, even swirls. If the dough gets too warm and won't roll smoothly, put it in the refrigerator for a few minutes.
- Don’t skip the step of freezing the log before slicing. Cold dough slices cleanly and puffs up into those tall, flaky layers in the hot oven thanks to the hot oven meeting the cold butter in the dough.
- These are super good when warm, so try to time your batch for when guests arrive.
Variations for Savory Palmiers
There are so many ways to customize this recipe with different fillings. Try different pesto flavors like this Ramp Pesto or this Roasted Tomato Pesto. Parmesan and herbs is another classic flavor idea for palmiers, maybe with a touch of Dijon mustard.
You can add chopped sun-dried tomatoes as a filling as well, or try spreading the puff pastry dough with Olive Tapenade. For a different format, you can try this in a breadstick form as in my Puff Pastry Cheese Straws.Â
More Puff Pastry Appetizers
Puff pastry is my secret weapon for easy holiday entertaining. In fact, I wrote a whole ebook, Puff Pastry Magic, with my favorite sweet and savory puff pastry recipes. Here are a few of my favorites:Â
If you try these Savory Palmiers, I would love to hear from you! Please rate this recipe and leave a comment below—your feedback is invaluable to me.
And please follow along on Instagram, Pinterest, and Facebook or subscribe to my newsletter. I’d love to inspire you with more delicious, healthy, and seasonal recipes!
Instagram Users: Now that you've made these pesto palmiers, tag me @vanillabeancuisine or #vanillabeancuisine because I’d love to see your results!
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Savory Palmiers
Ingredients
- 1 sheet puff pastry dough (14 ounces), thawed
- ¼ cup cup pesto
- ½ cup crumbled goat cheese
- Flour to roll out dough
Instructions
- Sprinkle flour lightly onto a large cutting board or marble work surface.Â
- Place the puff pastry sheet on top, and use a rolling pin to gently roll out the puff pastry dough to a 10 x14 rectangle. (See note below if using a 2-sheet package)
- Spread the puff pastry dough with pesto, then crumble the goat cheese on top.
- Working from the long sides, roll up each side until they meet in the middle.Â
- Carefully move the rolled dough onto a parchment-lined cutting board and put into the freezer to chill for 30 minutes.Â
- Preheat oven to 425° F while dough is chilling.Â
- When dough is firm, place on cutting board and cut into slices about ½-inch thick. You will get about 20 slices.Â
- Place the slices carefully on a parchment paper-lined baking sheet, about 2 inches apart. They spread out, so I recommend baking 10-12 at a time.Â
- Bake for 14-16 minutes, until lightly browned on the edges.Â
- Use a spatula to flip them over, then bake another 3-4 minutes, until they are fully browned.Â
- Remove pan from oven. After 2 minutes, use a spatula to transfer palmiers to a cooling rack.Â
- Serve warm, or let them cool completely if you're making them ahead. Repeat with the remaining slices.
Notes
Nutrition
More About Molly
Cooking healthy(ish) meals with seasonal ingredients is my passion. Trained as a French pastry chef, I spent over 10 years as a personal chef. Here you'll find well-tested recipes that you and your family will love!
