Parmesan Palmiers

Parmesan Palmiers

Parmesan Palmiers can be made ahead and then sliced and baked right before seriving.  They are a nice accompaniment to a glass of wine or champagne or served alongside a soup or salad.  Have a plate of palmiers to munch on before dinner or with an antipasto platter.


  • (Makes about 24)

  • 1 (17 ounce) package frozen puff pastry

  • 1-1/4 cup grated Parmesan or pecorino cheese, divided

  • 2 teaspoons dry mustard

  • 1/2 to 1 teaspoon cayenne pepper

  • 1/4 teaspoon black pepper


  1. Thaw and unfold both sheets of puff pastry.

  2. Sheets should be approximately 10 x 10-inches.

  3. In a small bowl, combine the cheese, mustard, cayenne, and black pepper. Spread 1/2 cup over the cheese mixture over each puff pastry sheet.  With the palms of your hands, press the cheese onto the dough.  Starting from one side, lightly roll up the dough, stopping at the midpoint of the sheet.  Roll up the opposite side in the same way, so that the 2 rolls meet in the center.  Repeat with the other pastry sheet.  Wrap each roll and refrigerate until firm, about 1 hour.

  4. Preheat oven to 400 degrees F.

  5. Line 2 baking sheets with parchment paper.

  6. Working with one pastry roll at a time:

  7. Cut off and discard a thin slice from each end to form an even edge.

  8. Cut into 1/2-inch thick slices.   Arrange the palmiers 2-inches apart on the prepared baking sheets.  Sprinkle the tops with the remaining 1/4 cup of grated cheese.   Bake  until cheese melts and pastry is crisp and golden, 12 to 15 minutes.  Transfer the palmiers to a wire rack to cool.


Parmesan Palmiers are best served the same day but can be stored for a day or two.

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