Simple and easy to make, Savoury Palmiers with Peppered Ġbejna and Caramelised onions. Flaky pastry is filled and twisted to create this indulgent appetizer.
What are palmiers?
Palmiers are a famous French pastry. They are delicate, buttery pastries made from puff pastry that’s rolled in sugar, then folded and baked until crisp and caramelized. Their distinctive heart-shaped swirl gives them a lovely, elegant look and a light, flaky crunch. Even though traditionally they are sweet and simple, a lot of bakers have been giving them their own twists. Savoury palmiers have become a popular appetizer in the recent years. Thus, this year I got inspired and decided to create some with my own favourite ingredients. I went for an easy filling with is packed of strong flavours. To keep the palmiers on the classic side, I didn’t used a lot of moistured food so that it doesn’t effect the overall texture and shape.
Tips for the perfect Palmiers
To get successful palmiers, I recommend to work with a cold puff pastry dough. In addition before cutting, I recommend to put in the freezer for about 30 minutes so when slicing the palmiers you will get cleaner cuts, without the fillings oozing out. Also, when placing on the baking sheet rearrange a bit so that the palmiers keep their characteristic shape.
Want to make the dough yourself instead of store bought?
Here is an alternative!
For this appetizer, I opted to go with a store bought one, as I wanted to keep it as quick and easy as possible. However, you can easily make the dough yourself. The one which I would opt for is this flaky dough below, as I adore how crumbly this type of dough gets, and personally I just love picking up the fallen crumbs from the plate. Besides, this dough is so easy to make and I have used in it in multiple recipes such as: Leek, Mushroom and Feta Hand Pies and Quick Ġbejniet and Peas Puff Pastries .
Pie Dough
- 350 g plain flour
- 230 g cubed cold butter
- 1 tsp salt
- 5 tbsp cold water
- In a large bowl mix together the flour and salt. Add the cubed cold butter and work into the flour. Rub in all the butter in the flour until you have a coarse mixture with small pebbles of butter.
- Slowly start adding a tablespoon at a time of cold water, while forming a smooth dough. Your dough might require less or more water. Once the dough is ready, wrap into some cling film and store in the fridge for at least an hour or two.
FAQs
Can I prepare the pastries in advance?
Most definitely, you can prepare them beforehand! You can cook them already and then just heat it up again just right before serving. Or else, prepare everything and just skip the brushing with the milk at the end. Store in the fridge until ready to bake, then brush with the milk and bake. If you have any leftovers, keep in an airtight container in the fridge for not more than 3 days.
Savoury Palmiers with Peppered Ġbejna and Caramelised onions
Ingredients
- 1 sheet puff pastry 250 g
- 200 g peppered ġbejna grated
- 1 large brown onion
- 2 tbsp olive oil
- 1 tbsp honey
- 1 tsp dried thyme
- 2 tbsp milk
Instructions
Caramelised onions
- In a large skillet, heat the olive oil, add the sliced onions and season with salt. Let the onions cook over medium heat. Do not stir until they start browning. Stir and let them cook until they are all browned and caramelised. Once done, let cool and set aside until ready to use.
Assembly
- Open on sheet pf puff pastry and spread the grated ġbejna cheese. Add the caramelised onions on top. Drizzle with honey and add the thyme.
- From both ends roll the filled puff pastry inwards. Make sure that it's tight. Fold both ends until they meet in the middle. Wrap the dough in cling film, and place in the freezer for at least 30 minutes.
- Line a baking tray with parchment paper. Preheat the oven to 200°C/390°F.
- Using a sharp knife slice the palmiers about 1 cm thick. Place on the baking sheet and arrange their shape, so that they are neat. Brush with some milk.
- Bake for about 15 minutes, making sure that you turn them over the last 5 minutes. They should have a nice golden colour.
Nutrition
If you have any questions, feedback or comments on this recipe, please leave a comment below. Please also rate this recipe by double clicking on the stars below. If you did make this recipe, tag @apronandwhisk and hashtag #apronandwhisk, as I’m curious to see what you create! Don’t forget to subscribe to the mailing list down below so to receive the recipe updates straight to your mailbox!
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