Savory Parmesan and Rosemary Palmiers

Crispy, buttery, and packed with savory flavor, these Parmesan and rosemary palmiers are the perfect bite-sized appetizer for any gathering. With just a handful of ingredients and minimal prep time, you can create elegant, bakery-style treats that look like they came from a professional pastry shop. The combination of nutty Parmesan cheese and fragrant rosemary creates an irresistible flavor profile that will have everyone reaching for seconds.

Palmiers—also known as “elephant ears” or “palm leaves”—are made from puff pastry that’s folded and sliced into distinctive heart-shaped spirals. While traditionally sweet, this savory version is perfect for cocktail parties, cheese boards, or simply snacking with a glass of wine. Best of all, they come together in under 30 minutes using store-bought puff pastry.

How to Make Savory Parmesan and Rosemary Palmiers

Follow these simple steps for perfectly crisp, golden palmiers.

1. Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. Roll out the pastry. On a lightly floured surface, gently roll the thawed puff pastry into a rectangle about 10×14 inches, smoothing out any creases. Try to keep the thickness even.
3. Prepare the filling. In a small bowl, combine the grated Parmesan, chopped rosemary, garlic (if using), and lemon zest. Mix well.
4. Apply egg wash. Brush the entire surface of the rolled pastry with the egg wash. This helps the cheese mixture stick and gives the palmiers a beautiful golden finish.
5. Add the topping. Sprinkle the Parmesan and rosemary mixture evenly over the pastry, pressing it gently into the surface with your hands.
6. Fold the pastry. Starting from the long edge, fold the pastry inward until it reaches the center. Repeat with the opposite long edge, bringing both folds together in the middle. You should now have a long, thin strip of pastry with folds meeting in the center.
7. Chill before slicing. Wrap the folded pastry log in plastic wrap and refrigerate for at least 20 minutes. This is essential for clean slicing and preventing shrinkage during baking.
8. Slice and bake. Using a sharp knife, cut the chilled log into ½-inch thick slices. Place them cut-side up on the prepared baking sheet, leaving about 2 inches between each—they’ll spread during baking.
9. Bake for 12-15 minutes, or until golden brown and crisp. Keep an eye on them—they can burn quickly at the end.
10. Cool slightly on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

5 Tips for Perfect Palmiers

Chill thoroughly. This is the most important step. Chilling the folded pastry log firms up the butter and makes slicing clean and easy. It also prevents the palmiers from unrolling in the oven.

Use freshly grated Parmesan. Pre-grated cheese doesn’t melt or stick as well and lacks the flavor of freshly grated. For best results, grate it yourself.

Press the topping in. Gently press the cheese and herb mixture into the pastry so it stays in place during folding and baking. A light roll with your rolling pin over the top helps it adhere.

Use a sharp knife. A dull knife will crush the layers and compress the pastry, ruining the texture. Use a sharp, serrated knife for clean slices.

Watch the baking time. Palmiers can go from perfect to burnt in seconds. Start checking around 10 minutes and pull them out as soon as they’re deep golden brown.

3 Delicious Variations to Try

Pesto and Sun-Dried Tomato Palmiers. Spread a thin layer of pesto over the pastry before adding the Parmesan. Sprinkle with chopped sun-dried tomatoes for an Italian-inspired twist.

Everything Bagel Palmiers. Skip the rosemary and Parmesan. Brush the pastry with egg wash and sprinkle generously with everything bagel seasoning. These are perfect for brunch.

Spicy Chili and Cheddar Palmiers. Use sharp cheddar instead of Parmesan. Add ½ teaspoon chili flakes or smoked paprika to the cheese mixture for a spicy kick.

How to Store and Reheat Palmiers

Store baked palmiers in an airtight container at room temperature for up to 5 days. To keep them crisp, place a piece of parchment paper between layers.

For longer storage, freeze unbaked palmiers. Place the sliced palmiers on a baking sheet and freeze until solid. Transfer to a freezer bag and freeze for up to 3 months. Bake directly from frozen, adding 3-5 minutes to the baking time.

To reheat: Warm in a 180°C (350°F) oven for 3-5 minutes to bring back the crispiness. Avoid the microwave—it will make them soft and chewy.

Frequently Asked Questions

Can I use dried rosemary instead of fresh?
Yes, but use less—about 1 teaspoon of dried rosemary for every tablespoon of fresh. Dried herbs are more concentrated and can be overpowering.

Why did my palmiers unroll in the oven?
This usually happens when the pastry log wasn’t chilled long enough. Make sure to chill for at least 20 minutes before slicing. Overfilling or not pressing the filling in firmly can also cause them to separate.

Can I make these ahead of time?
Absolutely. You can prepare the palmiers up to the slicing stage, arrange them on a baking sheet, cover, and refrigerate for up to 8 hours before baking. You can also freeze them unbaked for longer storage.

Why didn’t my palmiers puff up?
The most common causes are using warm pastry, an oven that isn’t hot enough, or not chilling the dough before baking. Always keep puff pastry cold and bake at 200°C (400°F).

Can I use a different cheese?
Yes! Gruyère, Asiago, Pecorino Romano, or sharp cheddar all work beautifully. Just make sure to use a hard, dry cheese that crisps up well.

Are palmiers best served warm or cold?
Palmiers are delicious both ways. They’re at their most crisp and flavorful warm from the oven, but they also make wonderful room-temperature snacks and appetizers.