Palmiers with Parmesan Cheese

palmiers

Many people associate palmiers with puff pastry wrapped around sweet fillings like butter and cinnamon sugar. However, during a Culinary Institute of America (CIA) workshop on entertaining, I discovered a savory version: palmiers filled with parmesan and prosciutto. Served as hors d’oeuvres, they were an instant hit. These delicious appetizers have since become a staple in my entertaining portfolio.

A Brief History

Palmiers originated in the early 1900s as a clever way to repurpose leftover puff pastry dough. The name translates to “palm leaves,” describing the pastry’s distinctive, scalloped shape. While they began in France, variations exist worldwide:

  • Spain: Known as palmeras (“palm trees”), they are often served in a larger size.

  • Latin America: Commonly called orejas or orejitas (“ears” or “little ears”).

  • Colombia: Delicately referred to as mariposas (“butterflies”).

Making Palmiers

Below is an adaptation of the recipe from the CIA workshop. It is easy to prepare, requires only a few ingredients, and is the ideal hors d’oeuvre to whip up quickly for a crowd.

Palmiers with Parmigiano-Reggiano cheese

Yield 40 palmiers

Ingredients
8 oz puff pastry, thawed
1/4 cup tomato paste or 10-12 oil-packed sun-dried tomatoes, minced
1/2- 3/4  cup Parmigiano-Reggiano cheese, finely grated
12 prosciutto slices, optional

Preheat over to 400 degrees

Roll out the puff pastry to a 10-x 12 inch square and brush with a small amount of tomato paste or minced sun-dried tomatoes
Place prosciutto slices on the puff pastry and sprinkle with cheese. Roll one side toward the middle like a jelly roll. Roll the other side until the two sides meet. Sprinkle with more cheese. Put in freezer until pastry is firm and sliceable, about 15 minutes. Slice the pastry crosswise into 1/2-inch thick pieces and place cut-side down on parchment lined sheets.  Bake for 10 minutes or until golden brown.

Cool slightly before serving

You can also spread even amounts of pesto and sundried tomatoes for a delicious alterative to cheese. Bon Appetit has a popular recipe using grated parmesan and coarsely ground black pepper.

If you’re short on time roll up the filled puff pastry like a jelly roll and cut into even pieces. Then cook.