These Savory Palmiers are a delightful blend of creamy brie, sweet cranberry, and crunchy walnuts wrapped in flaky puff pastry.
Rich in protein and heart-healthy fats from the cheese and nuts, they’re also fiber-packed for a satisfying bite.
Quick to prepare and elegant enough for entertaining, they make a perfect snack, appetizer, or simple everyday treat.
Flaky Savory Palmiers
Equipment
- 1 sheet Puff Pastry (thawed)
- 1 Microwave-safe bowl (for brie)
- 1 Baking sheet
- 1 Parchment paper or silicone baking mat
- 1 sharp knife
- 1 pastry brush
Ingredients
- 1 sheet Puff Pastry thawed
- 4 oz Brie cheese softened
- 7 oz Cranberry jelly
- ½ cup Walnuts finely chopped
- 1 Egg beaten (for brushing)
Instructions
- Prepare the Puff Pastry: Start by removing your puff pastry sheet from the freezer and letting it thaw until it can easily be unfolded without cracking. This usually takes about 20–30 minutes at room temperature. Preheat your oven to 400°F (200°C) so it reaches the correct temperature while you prepare the filling. Lightly flour your work surface to prevent sticking.
- Soften the Brie Cheese: Place your 4 ounces of brie in a microwave-safe bowl. Microwave for about 15 seconds just until it softens slightly—do not overheat, or it may become too runny. Softened brie spreads easily across the pastry, creating a creamy layer that will meld beautifully with the cranberry and walnuts.
- Unfold and Flatten the Pastry: Carefully unfold your thawed puff pastry on a clean, lightly floured surface. Gently roll it out if necessary to smooth any creases, forming a large square roughly 9×9 inches. Take care not to tear the pastry—its layers are what make the palmiers perfectly flaky.
- Spread the Brie Layer: Using a small spatula or the back of a spoon, evenly spread the softened brie across the surface of the puff pastry. Cover the entire sheet, leaving about 1/4 inch along the edges untouched. This layer creates a rich, creamy foundation for the cranberry jelly and nuts.
- Add the Cranberry Jelly: Scoop out 7 ounces of cranberry jelly and gently spread it over the brie layer, ensuring even coverage. The tart sweetness of the cranberry balances the richness of the brie, giving each bite a harmonious flavor. Avoid pressing too hard—lightly smear so the layers remain distinct.
- Sprinkle the Walnuts: Evenly sprinkle 1/2 cup of finely chopped walnuts over the brie and cranberry layers. The walnuts provide crunch and a nutty depth that complements both the cheese and fruit. Press them lightly into the jelly to help them stick, but don’t crush them—the texture should remain noticeable.
- Begin Folding the Pastry: Grab one of the short sides of the puff pastry square and fold it inward to form a thin layer. Repeat this process on the opposite short side, alternating folds until the two sides meet in the center. Once the edges meet, gently pinch them together to seal the seam. You should now have a rectangular “log” with visible layers on the edges.
- Slice the Pastry: Using a very sharp knife, carefully cut the folded pastry log into 12 even slices. Aim for slices about 1/2 inch thick. If the pastry compresses while cutting, gently reshape each slice by nudging the edges back into a round, palm-like shape. The slices should sit upright on the baking sheet.
- Prepare the Baking Sheet: Line a baking sheet with parchment paper or a silicone mat to prevent sticking. Arrange the palmiers on the sheet, leaving at least an inch between each slice to allow for puffing. The spacing ensures even baking and beautifully golden, flaky edges.
- Brush with Egg Wash: Lightly brush the top ridges and sides of each palmier with beaten egg using a pastry brush. This will give the pastries a gorgeous golden color and glossy finish once baked. Be careful not to let the egg drip onto the baking sheet, as it may burn.
- Chill Before Baking: Place the prepared baking sheet in the refrigerator for 10 minutes. Chilling the palmiers firms up the layers, which helps them hold their shape during baking and creates the signature flakiness.
- Bake the Palmiers: Transfer the chilled baking sheet to the preheated oven. Bake for 20 minutes, or until the palmiers are puffed, golden, and crispy on the edges. Keep an eye on them during the last few minutes to prevent over-browning.
- Cool and Serve: Remove the palmiers from the oven and allow them to cool to room temperature on the baking sheet for about 5–10 minutes. Cooling slightly helps the layers set and makes them easier to handle. Serve warm or at room temperature as a sophisticated snack, appetizer, or party treat.
Notes
- Make sure your puff pastry is fully thawed before unfolding to prevent cracking or tearing.
- Softening the brie slightly in the microwave helps it spread evenly but avoid melting it completely.
- For the best texture, finely chop the walnuts so they integrate well but still provide a crunch.
- Use a sharp knife for clean, even slices to maintain the classic palmier shape.
- Brushing with egg wash ensures a golden, glossy finish—don’t skip this step.
Chef’s Secrets: Techniques for Perfect Palmiers
Creating perfect palmiers is all about layering and patience.
Start with properly thawed puff pastry to maintain its flakiness.
Softening—but not fully melting—the brie allows it to spread smoothly without making the pastry soggy.
When folding the pastry, alternate sides carefully to create a tight, even log, which gives the classic spiral shape.
A short chill before baking helps the pastries retain their form and puff beautifully.
Finally, brushing with egg wash before baking gives that professional, golden shine that makes these treats irresistible.
Small details like these elevate your palmiers from good to exceptional.
Serving Suggestions: Pairings and Presentation Ideas
Savory palmiers are versatile and visually appealing, making them perfect for entertaining.
Serve them as an elegant appetizer alongside fresh greens, roasted nuts, or a light fruit salad.
They pair beautifully with white wines such as Sauvignon Blanc or sparkling Rosé, which complement the creamy brie and sweet-tart cranberry.
For a casual snack, plate them on a wooden board with extra walnuts and a drizzle of honey or balsamic reduction.
Their bite-sized nature also makes them a great addition to lunchboxes, brunch spreads, or festive holiday platters.
Storage Tips: Keeping Palmiers Fresh Longer
Store leftover palmiers in an airtight container at room temperature for up to 2 days.
To maintain crispness, avoid stacking them directly—use parchment sheets between layers.
For longer storage, freeze the unbaked slices on a tray for up to 1 month, then bake directly from frozen, adding a few extra minutes to the baking time.
Baked palmiers can also be frozen in an airtight container for up to 2 weeks; reheat briefly in a 350°F (175°C) oven to restore flakiness.
Avoid storing them in the refrigerator, as humidity may make them soggy.
Frequently Asked Questions
1. Can I make palmiers ahead of time?
Yes! You can prepare the folded, sliced pastries and refrigerate them for up to 12 hours before baking, which is perfect for meal prep or entertaining.
2. Can I use other nuts instead of walnuts?
Absolutely. Pecans or almonds work well and offer a slightly different flavor profile while maintaining crunch. Just make sure they are finely chopped.
3. Can I substitute the brie?
Yes, you can use other soft cheeses like camembert, cream cheese, or goat cheese. Keep in mind that each cheese has a different melting behavior, which may slightly affect texture.
4. Are palmiers gluten-free or low-carb?
Traditional palmiers use puff pastry made with wheat flour, so they are not gluten-free. For a low-carb alternative, you could try a store-bought keto puff pastry, though the texture may vary.
5. How do I keep palmiers crispy after baking?
Cool them completely at room temperature before storing. Avoid covering them while warm, as trapped steam will soften the pastry.
For reheating, pop them in a 325–350°F oven for a few minutes to restore crispness.
