Garlic-Herb Palmiers 8.000

Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

May 13, 2019

Addictively crunchy, salty and garlicky, these baked savory bites are everything you could want in a cocktail snack.

Be sure to use the best-quality, all-butter frozen puff pastry you can find; we like using Dufour brand.

Make Ahead: The double roll of filled palmier dough needs to be refrigerated for 15 to 20 minutes, until firm. It is easier to cut when completely chilled, so you can prepare the log a day or two in advance and freeze it. When ready to bake, defrost it for about 10 minutes, before slicing and proceeding with the recipe.


Servings:
8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8 servings; makes 32 to 35 pieces

Ingredients
  • 1/4 cup extra-virgin olive oil
  • 4 to 6 cloves garlic, minced
  • 1 tablespoon finely chopped fresh rosemary
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon finely chopped fresh sage
  • 1/2 teaspoon Spanish smoked paprika (pimenton)
  • 3/4 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • Flour, for dusting
  • 14 ounces frozen all-butter puff pastry, defrosted, preferably Dufour brand (see headnote)
  • 3 tablespoons freshly grated Parmigiano-Reggiano cheese
  • 3 tablespoons finely grated Comté cheese or Gruyère cheese
  • 1 large egg, lightly beaten

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Directions

Position racks in the upper and lower thirds of the oven; preheat to 375 degrees. Line two baking sheets with parchment paper.

Combine the oil and garlic (to taste) in a small saucepan over low heat; cook for 5 to 7 minutes, stirring often, until the garlic is soft and tender. Stir in the rosemary, thyme and sage; cook for 1 minute more, then let cool completely. Stir in the smoked paprika, salt and pepper.

Lightly dust a clean work surface with flour. Roll out the puff pastry there, into a rectangle about 1/4 inch thick, with one of the long sides parallel to the work surface's edge. Spread the cooled garlic mixture evenly over the rolled-out pastry, then scatter the Parm and Comte or Gruyere cheeses evenly over the surface.

Fold both long sides in toward the center so their edges meet in the middle but do not overlap. Brush any exposed puff pastry with some of the beaten egg, then roll each long side toward each other to meet in the center. Gently squeeze all along the length of the double-roll log so they stick to each other. Refrigerate for about 20 minutes, or until slightly firm.

Use a sharp knife to cut the refrigerated double-roll log crosswise into 32 to 35 slices of equal size, laying them about 1 1/2 inches apart on the baking sheets as you work. (You may have some end scraps, which you can bake and eat as cook's rewards.) Refrigerate for 15 to 20 minutes, until firm.

Brush the tops of the palmiers with the remaining beaten egg. Bake for 20 to 25 minutes, rotating the pans from front to back and top to bottom halfway through, until golden brown and puffed.

Cool completely. Serve at room temperature.

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Recipe Source

Adapted from "Apéritif: 100 Recipes for Drinks and Snacks," by Rebekah Peppler (Clarkson Potter, 2018).

Tested by Anne Midgette.

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