Savory Olive and Goat Cheese Palmiers are an easy appetizer to make for a special treat. These are one of the easiest appetizers I’ve made, and perfect to nibble on! What more could you ask for?
Savory Olive and Goat Cheese Palmiers are ideal for a gathering. My family is staying put this New Year’s Eve, and these will make a great snack to nibble on. When big parties are in full swing again, I’ll still plan to serve these palmiers!
Savory Olive and Goat Cheese Palmiers
This snack goes by many names, but palmier — French for palm tree — might be the most common. You might also know these as elephant ears, and maybe had a sweet version, coated in sugar and cinnamon, or made with fruit spread or honey. Both the sweet and savory versions are delicious and easy to make.
I can’t wait to make a sweet version, but for now, I’m enjoying these Savory Olive and Goat Cheese Palmiers. They’re perfect to serve for movie marathons, binge-watching your favorite show, or watching your team’s Bowl game.
These savory palmiers are crispy and golden and filled with a touch of some of my favorite goodies: goat cheese, pine nuts and prepared tapenade.
Half the fun of parties and get togethers (even the kind that are très subdued) is munching on fabulous food. If you have a special time coming up and need a handful of appetizers to serve, give my Rosemary Whipped Feta with Grilled Peaches and Honey a try, too.
Your guests will also love Baked Sauerkraut Balls. They take a bit of time to make, but are a fun and flavorful appetizer.
What party is complete without a cocktail? My Paloma Cocktails are made with tequila and lots of citrus flavors. They’re a favorite of mine!
Pick up a package of puff pastry from the grocery store
Several years ago I took a pastry class, which I loved. It was great to learn the basics from a trained professional with a group of others like myself who were eager to learn.
The start of my class happened to coincide with me signing up with a trainer at the gym. Pretty funny, and it wasn’t even planned (although it was a good coincidence).
We learned the essentials in my class, and puff pastry was included in our course. Surprisingly, like most of the other basics, it was easier to make than I imagined.
We made the “quick puff pastry” version, which only takes about an hour. Don’t be alarmed: my recipe here calls for a faster, easier pastry option — the kind that comes from the freezer section at the grocery store!
The classic version of puff pastry takes a lot of time to make because large portions of butter are placed on the dough, then the dough is folded and rolled many times to ensure the butter makes its way to all the layers of the dough. The quick version incorporates the butter into the mixture and only takes four folds with rolling in between.
One of these days I’ll share the recipe for the quick version, but for now, I’ll use the quickest version ever — prepackaged puff pastry straight from the freezer aisle of the grocery store.
Quick and easy is the name of the game when you’re entertaining, so for these palmiers, I used prepared puff pastry and olive tapenade along with pine nuts and goat cheese. The result is a tasty, flaky and easy-to-make appetizer.
Let me know if you make these Savory Olive and Goat Cheese Palmiers. They’re perfect for any get together!
Patricia Conte/Grab a Plate
Yields About 16 palmiers
5 based on 5 review(s)
- 1 package (2 sheets) prepared puff pastry dough, thawed
- 1/2 cup crumbled goat cheese
- 1/3 cup prepared olive tapenade (or another type, like artichoke tapenade)
- 3 tablespoons toasted pine nuts
- Coarse salt, to taste
- Ground black pepper
- Allow the puff pastry dough to thaw, according to the package directions.
- Lightly flour a clean, flat work surface.
- Place one sheet of the dough on top of the other on the floured surface, and gently roll it out to a 11x14-inch shape that is about 1/4-inch thick. (You could use each sheet of dough individually, if you prefer.)
- Spread the olive tapenade over the dough, followed by the crumbled goat cheese. Top with the toasted pine nuts.
- Start by rolling the short ends of the dough toward each other, as tightly as you can, until the meet in the middle.
- Tightly wrap the rolled dough in plastic wrap and refrigerate for about 30 minutes.
- Preheat your oven to 425 degrees F.
- Line 2 baking sheets with parchment or a silicone baking mat.
- Unwrap the dough and use a serrated knife to slice the rolled dough into 1/4-inch slices, and put them on the baking sheets about 2 inches apart.
- Sprinkle the tops with the coarse salt and the black pepper and bake for about 15 minutes, or until they are just lightly golden.