Palmiers are typically known to be sweet french pastries that are crispy, flaky, and deliciously buttery. I wanted to create a savory version that would be flaky and buttery, but have savory flavors rather than sweet. These are super easy and customizable to your liking. Here’s what you’ll need for my recipe:
1 sheet of puff pastry (thawed)
16 small slices of genoa salami
1/2 cup of parmesan cheese (grated)
All purpose flour for your work surface
Egg wash (1 egg with a splash of water, whisked)
First, be sure to thaw your puff pastry sheet before handling it or trying to roll it out. Next, flour your surface and your rolling pin and roll out your dough so that it is increased about 1 inch on all sides. Place two rows of salami on each side of the dough, leaving the center untouched. Now, sprinkle your grated parmesan cheese all over the dough, being sure to leave about a 1 inch border free of any ingredients. Gently roll the dough into the center on each side to create a log. (If your dough gets too soft, pop it in the freezer for about 5 minutes then keep going). Turn the log around seam side down and slice the two ends off. These ends wont have any filling and can be discarded. Slice the log in half, then those halves in half and so on until you get about 14-16 slices. Place them on a sheet pan lined with parchment paper and brush the egg wash on the top and sides of the palmier. Sprinkle a generous pinch of black pepper on top for a hint of spice and place them in the oven for 20-25 minutes or until they reach a light golden brown. Take them out of the oven and let them cool completely on a wire rack and serve.
Here are some photos for reference: