Savory Parmesan Palmiers are an elegant, flaky, cheesy treat made with puff pastry, Parmesan cheese, and savory herbs — twisted into their signature scroll-like shape. Despite their chic appearance, they’re surprisingly simple to prepare and are guaranteed to be a hit at any gathering, whether it’s a cocktail party, brunch spread, or cozy wine night.
Yields 24 Servings Servings Quarter (6 Servings) Half (12 Servings) Default (24 Servings) Double (48 Servings) Triple (72 Servings) Prep Time 15 minsCook Time 20 minsTotal Time 35 mins 1 sheet frozen puff pastry
½ cup finely grated Parmesan cheese
1 tsp fresh thyme leaves
½ tsp garlic powder
½ tsp freshly ground black pepper
1 egg
Optional: Pinch of crushed red pepper flakes for hea
Optional: 1 tsp finely chopped rosemary or parsley for variation
Prep the Puff Pastry
1
Thaw your puff pastry sheet according to package instructions (usually 30–40 minutes in the fridge or 15–20 minutes at room temp).
Lightly flour your work surface and gently unfold the pastry sheet.
If needed, roll it slightly to form a 10 x 10-inch square (uniform shape = even baking).
Add the Filling
2
Brush the surface of the pastry lightly with water or a bit of beaten egg to help the filling stick.
Evenly sprinkle:
Use your hands or a rolling pin to gently press the toppings into the dough.
Fold into Palmier Shape
3
Starting from one edge, tightly roll the pastry toward the center to halfway.
Repeat from the opposite side so both rolls meet in the middle.
Press lightly where they meet to seal. You should now have a double spiral shape .
Wrap the rolled pastry log in plastic wrap and refrigerate for 20–30 minutes — this makes slicing much easier.
Slice & Arrange
4
Preheat oven to 400°F (200°C) .
Remove the chilled pastry from the fridge and slice into ¼-inch thick pieces using a sharp knife.
Place the slices cut-side up on a parchment-lined baking sheet, spacing them about 1 inch apart.
Bake Until Golden
5
Brush the tops lightly with beaten egg for shine.
Bake for 12–15 minutes , flipping halfway through for even browning (optional).
Palmiers are done when they’re puffed, crisp, and deep golden brown.
Cool & Serve
6
Let cool slightly on the baking sheet (they’ll crisp further as they cool).
Serve warm or at room temperature.
Serving Suggestions
7
As a cocktail snack with sparkling wine, prosecco, or dry rosé
As a cheese board sidekick with nuts, fruit, and soft cheeses
With soup (tomato, roasted red pepper, or creamy mushroom)
Tucked into a brunch spread alongside quiche or eggs
Tips & Variations
8
Make-ahead: You can assemble and freeze the unbaked palmier log. Slice straight from frozen and bake — just add 2–3 minutes.
Herb mix-up: Try Italian seasoning, za’atar, or crushed fennel seeds for different twists.
Spicy variation: Add a pinch of cayenne or a dusting of chili flakes for heat.
Sweet version: Swap herbs for cinnamon sugar or jam for a dessert palmier!
Ingredients 1 sheet frozen puff pastry
½ cup finely grated Parmesan cheese
1 tsp fresh thyme leaves
½ tsp garlic powder
½ tsp freshly ground black pepper
1 egg
Optional: Pinch of crushed red pepper flakes for hea
Optional: 1 tsp finely chopped rosemary or parsley for variation
Directions Prep the Puff Pastry
1
Thaw your puff pastry sheet according to package instructions (usually 30–40 minutes in the fridge or 15–20 minutes at room temp).
Lightly flour your work surface and gently unfold the pastry sheet.
If needed, roll it slightly to form a 10 x 10-inch square (uniform shape = even baking).
Add the Filling
2
Brush the surface of the pastry lightly with water or a bit of beaten egg to help the filling stick.
Evenly sprinkle:
Use your hands or a rolling pin to gently press the toppings into the dough.
Fold into Palmier Shape
3
Starting from one edge, tightly roll the pastry toward the center to halfway.
Repeat from the opposite side so both rolls meet in the middle.
Press lightly where they meet to seal. You should now have a double spiral shape .
Wrap the rolled pastry log in plastic wrap and refrigerate for 20–30 minutes — this makes slicing much easier.
Slice & Arrange
4
Preheat oven to 400°F (200°C) .
Remove the chilled pastry from the fridge and slice into ¼-inch thick pieces using a sharp knife.
Place the slices cut-side up on a parchment-lined baking sheet, spacing them about 1 inch apart.
Bake Until Golden
5
Brush the tops lightly with beaten egg for shine.
Bake for 12–15 minutes , flipping halfway through for even browning (optional).
Palmiers are done when they’re puffed, crisp, and deep golden brown.
Cool & Serve
6
Let cool slightly on the baking sheet (they’ll crisp further as they cool).
Serve warm or at room temperature.
Serving Suggestions
7
As a cocktail snack with sparkling wine, prosecco, or dry rosé
As a cheese board sidekick with nuts, fruit, and soft cheeses
With soup (tomato, roasted red pepper, or creamy mushroom)
Tucked into a brunch spread alongside quiche or eggs
Tips & Variations
8
Make-ahead: You can assemble and freeze the unbaked palmier log. Slice straight from frozen and bake — just add 2–3 minutes.
Herb mix-up: Try Italian seasoning, za’atar, or crushed fennel seeds for different twists.
Spicy variation: Add a pinch of cayenne or a dusting of chili flakes for heat.
Sweet version: Swap herbs for cinnamon sugar or jam for a dessert palmier!
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