Savory Palmiers
Savory Palmiers
Katie Wayne
Makes 18 palmiers

1 sheet frozen puff pastry (227g), thawed (store-bought or homemade)

¼ cup Sabra Roasted Red Pepper Hummus

½ cup Parmesan cheese, finely grated

Kosher salt and freshly ground black pepper, to taste

All-purpose flour, as needed for dusting

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.

2. Unfold the thawed puff pastry onto a lightly floured work surface, then roll it into a rectangle about ¼ inch thick. Using an offset spatula or a spoon, spread the Sabra Roasted Red Pepper Hummus evenly across the puff pastry. Sprinkle the Parmesan over the hummus in an even layer, then season with salt and pepper.

3. To fold into palmiers, fold the two long sides halfway to the center, then fold again so they meet in the center. Finally, fold each half over the other as if you were closing a book. Wrap the log in plastic wrap and chill in the fridge for 20 minutes. (This will make it much easier to slice.)

4. Once chilled, use a sharp knife to slice the log of dough into 20 palmiers. Arrange the palmiers on the baking sheet, leaving about ½ inch of space between each palmier. Bake until golden brown, 15 to 18 minutes.

92 calories

6g fat

6g carbs

3g protein

0g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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