Savory Recipe For Palmiers

4.67 from 15 votes

Savory Recipe For Palmiers

These flaky, nutty, savory puff pastry pinwheels are a deliciously different hors d'oeuvres; delicious with cocktails and perfect for parties and celebrations.

Course Appetizer

Cuisine American

Keyword puff pastry

Prep Time 25

Cook Time 15

Total Time 40

Servings

Calories 355kcal

Author Lisa Lotts

Ingredients

¾ cup pecans
1 cup dried dates pitted and roughly chopped
¼ cup water
1 sheet of puff pastry thawed
4-6 thin slices proscuitto
¾ cup shredded manchego cheese

US Customary - Metric

Instructions

FOR THE PECANS:

Preheat the oven to 350°F. Spread ¾ cup pecans on a baking sheet and toast in the oven for 8-10 minutes until crunchy and fragrant. Roughly chop the nuts and set aside.

FOR THE DATE PURÉE:

Slice 1 cup dried dates in half and remove the pit. Transfer the fruit to a mini food processor. Add 2 tablespoons of the water and process several times, scraping down the sides occasionally. If the puree is dry or not coming together, add additional water and process until it has the spreading consistency of peanut butter. Set aside.
Flour your work surface, then unfold 1 sheet of puff pastry on it. Sprinkle the pastry lightly with flour to avoid sticking. Use a rolling pin to roll out the dough to a little less than a quarter inch thick.
Spread date paste evenly over the dough, leaving a half-inch edge for rolling and sealing.
Sprinkle dates evenly with the chopped pecans and gently press down on them with your hands to ensure they stick to the dates..
Arrange 4-6 thin slices proscuitto in a single layer over the nuts.
Sprinkle ¾ cup shredded manchego cheese in an even layer over the proscuitto.
Starting with the longer side of the dough, roll up into a pinwheel. Press slightly to seal the edge. Wrap in saran wrap and chill for at least an hour or overnight.

TO BAKE PUFF PASTRY PINWHEELS:

Preheat oven to 400°. Line a baking sheet with parchment paper. Set aside.
Using a very sharp chef's knife, cut puff pastry pinwheels into ½"rounds and place them 1-inch apart on the baking sheet.
Bake for 15-18 minutes until slightly puffed and golden brown. Serve.

Video

Notes

Make Ahead:

You can assemble this recipe for palmiers a day ahead and keep the rolled dough covered with Saran Wrap in the refrigerator.
When you're ready to bake, preheat the oven, slice the pinwheel rounds and bake as directed.

Storage:

Store leftovers (do you really think you're going to have any?) in foil or an airtight container in the fridge for 2-3 days.
They may get a bit soft in the fridge, but a brief reheat in the oven will help.

Reheating:

Preheat the oven to 350° and arrange the pinwheels on a parchment-lined sheet pan. Heat for 5-7 minutes until warmed through and crisp.

Freezing:

You can freeze both unbaked and baked palmiers carefully stacked in a freezer-safe container for 2-3 months.
Unbaked palmiers should go directly from the freezer to the oven and may require a few extra minutes to cook, about 20-25 minutes
Baked and frozen palmiers need to be reheated to regain their crisp edges, about 10-12 minutes.

Nutrition