Savory Palmiers with Creamy Jalapeño Filling
My Savory Palmiers with Creamy Jalapeño Filling are the perfect appetizer. Filled with cheddar, cream cheese, and studded with jalapeño, there are never leftovers!
Servings: 12
Print Recipe
Ingredients
For the filling:
- 8 oz cream cheese, softened
- ¼ cup canned jalapeños, seeds removed and roughly chopped (use 2 Tbsp chopped jalapeños if you want the spice level to be more mild)
- ¼ tsp sea salt
- ½ tsp onion salt
- ½ tsp garlic powder
- ½ cup cheddar cheese, freshly grated
Everything else:
- 1 sheet puff pastry, defrosted (defrost in the refrigerator overnight, or on the countertop 45 minutes before you plan to roll out the pastry)
- ½ cup cheddar cheese, freshly grated
- 1 ½ Tbsp black sesame seeds
- ½ tsp fleur de sel
Instructions
Prepare the jalapeños
- Here is my preferred jalapeño prep method, but you can de-seed them however you like:
- I prefer to buy a can of whole jalapeños. Then I slice them to small rounds, and remove the seeds from the center of each round. See photo above for reference.
- Now do a rough chop of the de-seeded jalapeño slices.
Make the filling
- To the bowl of your food processor, add the roughly chopped jalapeño. Pulse a few times, until the jalapeno is roughly diced.
- Now add the softened cream cheese, sea salt, onion salt, and garlic powder. Process until everything comes together, and the jalapeño pieces have broken down a bit further.
Add the cheddar
- Transfer the filling to a small mixing bowl, and add the freshly grated cheddar. Stir until the cheddar is fully incorporated.
- Set the filling aside while you roll out the puff pastry.
Prepare the puff pastry
- Lightly flour a clean surface. Unfold the defrosted puff pastry, and lay it on top of the flour.
- With your rolling pin, lightly roll out the puff pastry until it measures 9 inches by 13 inches.
Add the filling
- See the photos above for my method of spreading the filling on the puff pastry, and how to fold the palmiers!
- Dollop the filling on top of the puff pastry. I use all the filling, but if you want less cheesy palmiers, use 3/4 of the filling, and save the rest for spreading on crackers. (It’s delicious!)
- With your offset spatula, spread the filling out to the edges of the puff pastry. I’m telling you, an offset spatula will make this step super easy!
Fold the puff pastry
- Don’t forget to reference my photos above!
- Take a short side of the puff pastry, and fold it half way to the center. Do the same with the other short side of the puff pastry, so that each short side is folded half way to the center.
- Now fold each side towards the center one more time, so they now meet up in the center.
- Lastly, fold one side on top of the other.
Cut the palmiers
- With a sharp knife, cut the palmiers from the puff pastry ‘log.’ Make each palmier about ¾ of an inch thick. You will get 10-12 palmiers total.
Bake the palmiers
- Preheat the oven to 375 degrees.
- Place the palmiers on a standard-sized baking sheet so that one side of the filling touches the baking sheet, and one side of the filling is face up. I bake 6-8 palmiers at a time. Just be sure to space them about 2 inches apart. They will expand!!
- Sprinkle a little bit of freshly grated cheddar over each palmier.
- In a small bowl, whisk together the fleur de sel and the black sesame seeds. Now sprinkle a little bit of the seeds/salt mixture over each palmier.
- Bake at 375 degrees for 17-20 minutes, until the cheddar on top is lightly browed and the palmiers are golden.
Serve and enjoy!
- Let the palmiers cool for about 10 minutes before serving as an appetizer or snack.
- Enjoy!
Notes
This recipe can easily be doubled!
Store any leftover palmiers tightly sealed in the refrigerator, then warm/crisp them back up in the oven for 10 minutes at 375 degrees.