We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Leftover Cheese Board Savoury Palmiers
Holiday 2021
Why toss puff pastry scraps when you can turn them into these scrumptious savoury cookies? Bonus: They also use up leftover cheese from last night’s charcuterie board. This recipe can be adjusted to any amount of puff pastry you have—just increase the quantity of cheese and chopped herbs.
Makes 10 to 12 palmiers
All-purpose flour for dusting
9 oz (255 g) puff pastry scraps, pushed together and rerolled
1 egg, beaten
1/2 cup (125 mL) grated cheese
2 tbsp (30 mL) chopped fresh herbs, such as parsley, thyme and sage
Salt and freshly ground pepper
1. On a lightly floured surface, roll out puff pastry to form a 6 x 12-inch (15 x 30 cm) rectangle. Brush with beaten egg and sprinkle with cheese, herbs, salt and pepper.
2. With the long side facing you, fold both shorter sides in toward the centre so the edges meet in the middle. Press down gently to stick and brush exposed pastry with more egg wash. Roll the sides you just folded in toward the centre to form a double-spiral log with a seam running down the middle. Wrap tightly with plastic wrap and chill in the freezer for 30 minutes or until firm enough to cut without squishing.
3. Preheat oven to 400°F (204°C). Line a baking sheet with compostable parchment paper.
4. Once the dough has chilled, trim edges to neaten— they can still be baked and eaten, but will not look as pretty. Slice log 1/2 inch (1 cm) thick— you should have about 12 slices. Transfer pieces to baking sheet, spacing about 1 inch (2.5 cm) apart. Brush tops with a little more egg wash.
5. Bake for 10 minutes, then reduce temperature to 350°F (177°C). Bake until puffed and golden brown, another 10 to 15 minutes. Let cool.
Makes 10 to 12 palmiers
