Kick off your evening in style with these crisp, crumbly, savoury cheese palmiers. They are great as an informal appetiser for a romantic evening or as a crowd-pleasing party nibble.
They pair wonderfully with drinks such as the Negroni sour or my winter Aperol spritz.
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This is a sponsored post, written by me on behalf of Woodwatches by JORD. The content and opinions expressed here are all my own.
I've been wanting to put together these Hazelnut & Taleggio Cheese Palmiers for quite some time. Now that Valentine's Day is just around the corner I have the perfect excuse.
Many people liken palmiers to pig's ears or elephant's ears. Not me. I think they resemble love hearts. Admittedly, love hearts that are so stuffed full of goodies that they are fit to bursting point. And perhaps they are ever so slightly mis-shapen, due to their full load. But the heart shape is definitely what my eyes see. Who cares if it's not perfectly formed?
Now, the way to many a man's heart is to feed him up on savoury treats. So these Cheese Palmiers are ideal for his Valentine's Day treat.
These Cheese Palmiers are laden with homemade hazelnut & thyme pesto, Taleggio cheese and prosciutto ham. The flavour combination is divine. The buttery, almost sweet hazelnut flavours mix with the savoury thyme, mellow Italian cheese and the salty ham seamlessly. Coupled with rich, buttery, melt-in-the-mouth pastry; these little bites are perfect for a cosy night in with a bottle of red wine and a glowing fire. Alternatively, they'll feed a crowd if a romantic evening for two is not what you're planning.
Getting down to the technical details, I'd like to touch on a couple of things.
First up: the pastry. Although I've used homemade rough puff pastry in my recipe you can easily substitute:
- ready-made puff pastry (can't fault you)
- proper homemade puff pastry (oh you hard-working, lucky, lucky devil)
And if you want to make these Cheese Palmiers vegetarian, just leave out the prosciutto - they will still be extremely tasty.
More savoury bakes
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📖 Recipe
Hazelnut Taleggio Cheese Palmiers
Ingredients
For the Rough Puff Pastry
- 250 g/ 9oz/ 2 ¼ cup Plain (all purpose) flour
- ¼ teaspoon Salt
- 200 g/ 7oz / ⅞ cup Unsalted butter (cubed)
- Juice of ½ lemon
- 175 ml/ ¾ cup Cold water
For the Filling
- 1 Batch Hazelnut Pesto
- 120 g/ 5oz/ 1 ¼ cup Taleggio Cheese - coursely grated
- 3 slices Wafer thin Prosciutto ham
- 1 Beaten egg
Instructions
Make the Pastry
- Put the flour and salt into a large bowl
- Cut the butter into 1cm cubes and add to the bowl. Toss with the flour
- Add the lemon juice and ¾ of the water. Stir with a blunt metal knife, incorporating all of the flour as you mix. If it is too dry add more water as necessary. The dough should come together to form a soft ball, but it should not be 'wet' or sticky.
- Dust the worktop & your rolling pin with flour, then roll out the pastry dough to form a long, thin oblong. Lift one short edge of the pastry and fold it over the middle, then do the same with the other edge of the pastry to make three layers. Turn the pastry 90 degrees, then re-roll
- Repeat this process three more times then wrap the dough in clingfilm and chill in the fridge for 20 minutes
- Remove from the fridge and repeat the rolling process 3 more times. Wrap again and chill for a further 20 minutes
- Repeat the rolling process again and chill for a final 20 minutes
Making the Palmiers
- Remove the pastry from the fridge and roll out into a neat rectangle approximately 30cm x 40cm. Trim any edges if very wonky
- Stir the hazelnut pesto and spread out over the pastry
- Top with the grated cheese
- Finally, rip the prosciutto ham into thin strips and lay on top of the cheese
- Starting from one of the long edges, roll the pastry up tightly to the middle of the pastry, tucking in the filling as necessary. Repeat from the other side of the pastry, so that the pastry rolls meet in the middle. Chop the ends to neaten
- Wrap and chill for 30 minutes, pre-heat the oven 180C/ 350F/ GM4 and line several baking sheets with baking parchment
- Remove the filled pastry from the fridge and slice into rounds approximately ½ cm thick - aim for 24-26 palmiers
- Lay the palmiers onto the baking sheets, leaving a 3 cm gap between each one to allow them to expand as they cook
- Brush the top of the palmiers with a little beaten egg and bake for 20-25 minutes until crisp and golden
- Allow to cool on a wire rack
Jane Coupland says
Have fun creating these pastry delights yourself. They are very moreish.
Micha Ooley says
Regards for helping out, good information.
Jane Saunders says
My pleasure.
Misa O'Donnell says
I love Taleggio! I always buy it bulk in Costco! I wanna make it!
Jane Saunders says
Wait... you buy Taleggio in bulk? Good work, I've got to admire you for that. Thanks for stopping by.
Sarah @ Champagne Tastes says
I've always thought palmiers look like hearts too! These look INCREDIBLE and I want them nowwww
Jane Saunders says
Thanks Sarah. Only problem is now I want to make some sweet ones for afters.
Allison - Celebrating Sweets says
These sound so tasty - and super flavorful. Love the watch too, its gorgeous!
Jane Saunders says
Thanks Allison. Don't forget to enter the competition if you haven't already 😉
Rebecca | Let's Eat Cake says
Those palmiers look so buttery and delicious. I think I'll try them... but cheat a little with premade puff pastry. The watch is really pretty too! Love the wooden band.
Jane Saunders says
Oh, I hope you do try them. They'll be fine with pre-made pastry too. Thanks for stopping by, Rebecca.
Geoffrey @ Spoonabilities says
These look delicious. but then again, i love anything with hazelnuts LOL. I'm checking out your hazelnut pesto right now. Thanks
Jane Saunders says
Oh, enjoy them both - you'll just have to make double the pesto so you can make the palmiers too 🙂