Flaky Savory Palmiers
Flaky puff pastry filled with creamy brie, tangy cranberry jelly, and crunchy walnuts, baked to golden perfection. A quick, elegant snack or appetizer that’s high in protein, rich in healthy fats, and sure to impress.
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 9x9 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.
