Tapenade and Anchovy Puff Pastry Palmiers

These tapenade and anchovy palmiers are the ultimate sophisticated appetizer—briny, salty, and incredibly flavorful, all wrapped in golden, buttery puff pastry. With just a few ingredients, you can create elegant, bite-sized treats that taste like they came from a French bakery. Perfect for cocktail parties, aperitivo hour, or any gathering where you want to impress without spending hours in the kitchen.

This recipe combines the intense, savory punch of black olive tapenade with the umami richness of anchovies. The puff pastry provides a crisp, delicate contrast that lets the Mediterranean flavors shine. Using store-bought pastry keeps it easy, while the homemade tapenade ensures maximum flavor.

How to Make Tapenade and Anchovy Palmiers

Follow these simple steps for perfectly golden, crispy palmiers.

1. Make the tapenade. In a food processor, combine the olives, garlic, anchovies, capers, olive oil, lemon zest, and thyme (if using). Blitz until you have a smooth, spreadable paste. Taste and adjust seasoning—the anchovies and capers are already quite salty.
2. Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
3. 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.
4. Spread the tapenade. Evenly spread the tapenade over the pastry, leaving a ½-inch border around the edges to prevent mess during rolling. If you have any tapenade left over, it’s delicious on toast as a snack.
5. Fold the pastry. Starting from one long edge, roll the pastry tightly toward the center. Repeat with the opposite long edge so both rolls meet in the middle, creating a log shape.
6. Chill thoroughly. Wrap the rolled log in plastic wrap and refrigerate for at least 30 minutes until firm. This is essential for clean slicing and preventing shrinkage. You can also freeze the log for 15 minutes if you’re short on time.
7. Slice and bake. Using a sharp knife, cut the chilled log into 1cm (½-inch) thick slices. Place them cut-side up on the prepared baking sheet, leaving about 2 inches between each.
8. Apply egg wash. Brush the tops with the beaten egg and sprinkle with freshly ground black pepper.
9. Bake for 18-20 minutes, swapping the trays halfway through, until the pastry is puffed and deep golden brown.
10. Cool slightly on the baking sheet before transferring to a wire rack. Serve warm or at room temperature.

5 Tips for Perfect Tapenade Palmiers

Use high-quality olives. The flavor of your tapenade depends on the olives. Look for Greek or Kalamata olives with a rich, fruity flavor. Don’t use canned black olives, which are too bland.

Pat the olives dry. Before adding to the food processor, pat the olives dry with paper towels. Excess moisture can make the tapenade too wet and make the pastry soggy.

Keep it cold. Puff pastry relies on cold butter for those beautiful flaky layers. If the dough warms up while you’re working, pop it back in the fridge for 10 minutes.

Chill before slicing. This step is non-negotiable. Chilling the log ensures clean slices and prevents the palmiers from unrolling in the oven. The pastry will hold its shape much better.

Use a sharp knife. A dull knife will crush the layers and compress the pastry. Use a sharp, serrated knife for clean, even slices that show off the beautiful spiral.

3 Delicious Variations to Try

Brie and Tapenade Palmiers. After spreading the tapenade, add thin slices of brie or camembert over the pastry before rolling. The creamy cheese melts beautifully and balances the salty tapenade.

Parmesan and Anchovy Palmiers. Skip the tapenade and instead brush the pastry with a little oil, then sprinkle with finely grated Parmesan and finely chopped anchovies. Roll and bake as directed.

Green Olive Tapenade Palmiers. Swap the black olives for green olives and add a handful of fresh basil. The flavor will be brighter and slightly more tangy.

How to Store and Reheat

Store baked palmiers in an airtight container at room temperature for up to 2 days. They’re best enjoyed fresh, as they will start to lose their crispness.

You can also freeze unbaked palmiers. Arrange 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

Why did my palmiers unroll in the oven?
This happens when the pastry log wasn’t chilled long enough. Make sure to chill for at least 30 minutes before slicing. Rolling too loosely can also cause them to separate.

Can I use store-bought tapenade?
Absolutely. A good-quality store-bought tapenade will save you time. Just make sure it’s thick and not too runny, or the pastry may become soggy.

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

What wine pairs well with these?
A crisp, dry rosé or a light Provençal white wine complements the briny, salty flavors beautifully. For a red, try a light-bodied Pinot Noir.

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 appetizers for parties.