Food and Recipes Desserts Pastries Cheese Palmiers Be the first to rate & review! These crispy, savory appetizers are just like your childhood favorite—only fancier! By Anna Theoktisto Anna Theoktisto Anna Theoktisto is a recipe tester and developer who's been working in Dotdash Meredith test kitchens since 2017. Southern Living's editorial guidelines Published on March 3, 2024 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Close Photo: Greg Dupree; Food Stylist: Ruth Blackburn; Prop Stylist: Claire Spollen Active Time: 15 mins Total Time: 1 hr Servings: 10 Palmiers are a traditional French pastry made from a laminated dough. Here, we use store-bought puff pastry sheets for ease, and fill the dough with a spiced cheese mixture. These pastries bake up super buttery and are divine dragged through a runny egg yolk in lieu of toast for breakfast or brunch. Here's a make-ahead hint: Freeze unbaked palmiers on baking sheets, transfer to an airtight container, and keep in the freezer for up to a month. Bake from frozen, increasing the time by a few minutes. Ingredients All-purpose flour, for rolling 1 (17.3-oz.) pkg. frozen puff pastry, thawed overnight in the refrigerator 1 large egg 2 tsp. smoked paprika 1/2 tsp. kosher salt 1/2 tsp. garlic powder 1/2 tsp. cayenne pepper 1/2 tsp. black pepper 4 oz. extra-sharp Cheddar cheese, shredded (1 cup), divided 1 1/2 oz. Parmesan cheese, grated (about 1/2 cup), divided Directions Line 2 large rimmed baking sheets with parchment paper. On a lightly floured surface, unfold 1 puff pastry sheet. Whisk egg in a small bowl until frothy. Stir together paprika, salt, garlic powder, cayenne, and black pepper in a separate small bowl until combined. Brush pastry sheet with some of the egg; sprinkle with half of the Cheddar and Parmesan cheeses and half of the paprika mixture. Unfold remaining pastry sheet, and place on top. Brush top with egg; sprinkle with remaining cheeses and remaining paprika mixture. Using a floured rolling pin, roll stacked pastry sheets into a 14- x 10 1/2-inch rectangle. Starting on 1 long side, roll the pastry into a tight spiral, stopping at the middle of the pastry. Starting on the other long side, roll the pastry into a tight spiral, stopping at the middle of the pastry. Brush with egg where the two spirals meet, and gently press together. Using a serrated knife, cut into 1/2-inch-thick slices. Place 2 inches apart on prepared baking sheets. Refrigerate, uncovered, until chilled, about 15 minutes. Preheat oven to 400°F. Bake in preheated oven, 1 baking sheet at a time, until golden brown and puffed, 15 to 18 minutes per batch. Cool completely, about 15 minutes. Serve. Rate It Print