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These savory palmiers with parmesan and everything bagel spice are a simple, crowd-pleasing appetizer. They are great with artichoke dip, on a cheese board, or just by themselves!

On overhead image of a man's hand grabbing a savory palmier with parmesan and everything spice from a white plate of palmiers. The plate is on a dark green table spinkled with everything bagel spice next to two glasses of white wine and a beige linen.

After a week and a half of recovering from surgery I’m finally back!  Although I can’t say my senior-year spring break was worthy of being considered a “spring break woohoo!” by any means, I can’t really complain about playing lots of guitar, having an excuse to eat ice cream for all three meals, and watching Season 2 of Love for an entire week, right?  Take it from me, if you’re sick and also feeling blah about a breakup, ice cream and Love will solve all of your problems…or at least help you pretend you don’t have any in the first place*.

*jk, this is probably not a good way to deal with feelings, but we can all be self-indulgent once in a while, right?

Anyways, my week off was fun, but I’m ready to drag myself back into my regular routine so that I can get ready to graduate! As I get closer to graduation, I’m looking for some fun, simple appetizers that I can throw together for my party, and these palmiers are definitely my new go-to. I started making palmiers when I was in pastry school and they’ve been a go-to ever since.

Try serving them with whipped goat cheese or this easy homemade boursin cheese! Quick, easy, crowd-pleasing, perfect.

Store-bought puff pastry

An overhead image of puff pastry, a jar of flour, a grey bowl of everything spice, a white plate with cream cheese, a white bowl with an egg, a rolling pin, and a pastry brush on an emerald green table.

In pastry school, we always made puff pastry by hand but I’m not about that life these days. Now, I only use all-butter store-bought puff pastry and it works great! For everything bagel vibes, you’ll also need cream cheese, parmesan, everything seasoning, Kosher salt, and an egg.

Make this easy app

Three images; on the left, an overhead of a wood board with puff pastry coated in cream cheese and seeds on a green table next to a beige linen. In the middle, a closeup of partly folded puff pastry on a wood board with a grey bowl and beige linen in the background. On the right, the puff pastry is folded on top of each other.
Evenly spread half of the cream cheese on a sheet of puff pastry & sprinkle with half of the Parmesan, everything bagel spice, and some Kosher salt. Repeat with the remaining ingredients. Then, fold the puff pastry sheets to form two six-layer rolls.
Two overhead images; on the left, sliced palmiers are placed on a wood board with a knife on a green table. On the right, the slices are arranged on a sheet pan next to a bowl of egg wash.
Chill for 20 minutes and then cut each roll into sixteen 1/2” slices. Arrange the cookies at least two inches apart on a parchment-lined sheet pan. Brush with egg wash & bake at 350°F for 22-25 minutes.

Roll the dough instead

Alternatively, you can roll the palmiers for a swirlier look. First, lightly mark the center of the dough as a guide. Then, starting with one of the short sides facing you, roll the dough tightly ending at the center of the dough. Turn and roll the other side until the two sides meet. Use a little water or egg wash to help the rolls stick together.

A close up overhead image of savory palmiers with cream cheese, Parmesan, and everything bagel spice on a dark green table. In the left upper corner, one of the palmiers is broken.

Storing palmiers

Palmiers are best when eaten immediately since they tend to lose their crunch over time. However, if you have leftovers, you can store them in an airtight container and leave them at room temp for 2-3 days. Just know that they might lost their crispiness. To crisp them back up, you can always reheat them in the oven at 350° for a few minutes.

Make-ahead freezer option

If you want to make these cookies in advance, slice the cookies, and layer them in-between parchment paper in an airtight container. Freeze for up to one month. Then, when you’re ready to bake them, let the cookies de-frost for about 30-40 minutes. Brush with egg wash, bake, and enjoy!

An overhead closeup image of a white plate of savory palmiers with parmesan and everything bagel spice on an emerald green table sprinkled with everything spice. In the right upper corner is two glasses of white wine. The plate is on a beige linen and there are more palmiers in the upper left and bottom right corners.

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Savory Palmiers with Parmesan & Everything Bagel Spice

Yield: 32 palmiers
Prep Time: 15 minutes
Cook Time: 25 minutes
Cooling Time: 20 minutes
Total Time: 1 hour
These savory palmiers have Parmesan, cream cheese, and everything bagel spice for a unique, simple appetizer. Perfect on a cheeseboard, with artichoke dip, or just by themselves!
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Ingredients

Everything Bagel Spice

  • 1 Tablespoon sesame seeds, toasted
  • 1 Tablespoon poppy seeds, toasted
  • 1 Tablespoon dehydrated onion flakes
  • 1 Tablespoon dehydrated garlic flakes

Savory Palmiers

  • 1 egg
  • 1 pound frozen puff pastry (two sheets)
  • 4 ounces cream cheese, softened
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup everything bagel spice (recipe above)
  • Kosher salt, to taste

Instructions 

Everything Bagel Spice

  • In a small bowl, stir together all of the ingredients until combined. Set aside.

Savory Palmiers

  • Preheat the oven to 350°F. Line two sheet pans with parchment paper. In a small bowl, whisk the egg with 1 Tablespoon of water. Set aside.
  • Unroll one sheet of puff pastry on a lightly floured surface. Roll the sheet into a 9×12'' rectangle. Evenly spread 2 ounces of the cream cheese onto the puff pastry, and sprinkle with half of the Parmesan, half of the everything bagel spice, and a few pinches of salt.
  • Next, form the cookies. Starting with the long side towards you, fold each side of the puff pastry halfway towards the middle. Then, fold the sides again until they meet in the middle. Fold one half over the other (like a book). You should have one roll with six layers.
  • Repeat with the other sheet of puff pastry and remaining ingredients. Refrigerate the rolls for about 20 minutes.
  • Trim the ends of each roll. Cut each roll into 16 1/2-inch slices (32 cookies total). Arrange the cookies about 2 inches apart on the parchment-lined sheet pans (you may need to bake in batches). Brush the cookies with the egg wash.
  • Bake the palmiers on the middle rack of your oven for 22-25 minutes until golden brown, turning the pan halfway through baking. Serve immediately and enjoy!

Notes

If the puff pastry starts to get a bit soft and sticky, just stick it in the fridge for a few minutes to firm it back up.
Be gentle when spreading the cream cheese on the puff pastry or it will tear. Use a butter knife and work patiently!
If the middles will not stick together, just use a little water or egg wash to help them stick.
Bake the cookies on the middle rack to prevent the bottoms of the cookies from overcooking.
To crisp up leftover palmiers, just stick them in the oven at 350° for 3-5 minutes.
Cuisine: American, French
Course: Appetizer
Author: Sara Lynn Hunt Broka
Serving: 1palmier, Calories: 105kcal, Carbohydrates: 6.6g, Protein: 2.3g, Fat: 7.6g, Saturated Fat: 2.6g, Cholesterol: 11mg, Sodium: 97mg, Potassium: 18mg, Fiber: 0.3g, Sugar: 0.2g, Calcium: 34mg, Iron: 1mg
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