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Sometimes nothing beats the blend of flaky pastry, cheesy goodness, and a hint of smokiness. These savory palmiers twist together bacon, Gruyère, and caramelized onions for a crowd-pleasing snack or appetizer. They emerged from my kitchen when I wanted a party bite that felt special but required minimal work—and now guests ask for them every holiday.
I cannot tell you how many batches I have whipped up just a few hours before unexpected friends drop by—they vanish in minutes every single time.
Ingredients
- Puff pastry sheets: Make these crisp up beautifully, look for brands with plenty of butter for the best flavor
- Cream-style horseradish: Brings a gentle heat and touch of tang, try to pick one that is creamy and mild rather than spicy
- Shredded Gruyère: Melts smoothly and gives complex, nutty character, go for a wedge and shred it yourself if you can
- Caramelized onions: Offer sweetness and depth, cook them long and slow for maximum flavor or use a good quality store-bought option
- Bacon: Adds that irreplaceable smoky crunch, crisp it up well and drain away fat
- Fresh thyme: Wakes up the whole mix, its herbal fragrance is lovely in every bite
Instructions
- Prepare the Puff Pastry:
- Lay out one sheet of puff pastry on a lightly floured surface. Aim for an even 1 eighth inch thickness and gently roll to adjust if necessary.
- Spread the Horseradish:
- Spoon one tablespoon of cream-style horseradish over the surface and spread in an even layer. It should coat the pastry but not soak it.
- Layer the Fillings:
- Scatter one cup of shredded Gruyère across the pastry. Sprinkle over one third cup caramelized onions. Add half of your cooked and crumbled bacon. Lightly shower with half a teaspoon chopped thyme.
- Compact the Layers:
- Place a piece of plastic wrap or parchment on top. Press firmly or roll gently to settle the toppings into the pastry. This keeps everything neatly together.
- Form the Palmiers:
- Starting from the long sides, roll each side toward the center until the rolls meet. If dough resists, seal with a tiny bit of water.
- Repeat and Chill:
- Repeat the whole process with the second sheet and remaining ingredients. Wrap both rolls in plastic and chill at least one hour or freeze for thirty minutes until they feel firm but not frozen solid.
- Slice and Arrange:
- Unwrap the chilled rolls. Cut into quarter inch slices with a sharp knife. You will get about two dozen spirals from each roll.
- Ready to Bake:
- Place slices about one inch apart on parchment lined baking sheets. Bake at four hundred degrees until deep golden and flaky. Rotate your pans halfway through baking so they color evenly.
- Cool and Serve:
- After baking, use a thin spatula to loosen palmiers. Cool just a moment on a rack. Best served warm so the cheese is gooey.
Thyme always reminds me of my grandmother’s garden. She would tuck a small bunch into every roast and now I cannot help but add it to these palmiers. The fragrance brings back memories of family gatherings and laughter around the kitchen table.
Storage Tips
After baking, these palmiers keep well in an airtight container at room temperature for one or two days. If you want to make them ahead, freeze the unbaked slices on a tray then transfer to a ziptop bag. Frozen palmiers bake beautifully and taste just as good as fresh.
Ingredient Substitutions
Switch in Swiss or Fontina if you cannot find Gruyère. For a vegetarian version, skip the bacon and bump up the onions or add roasted red peppers. Snipped chives or rosemary can easily stand in for thyme.
Serving Suggestions
Pile these onto a platter for cocktail hour. They pair gorgeously with a crisp white wine or sparkling drink. I also like them tucked into brunch baskets alongside fruit and a tangy salad. Everyone loves the cheese pull as they break apart.
Cultural Historical Context
Palmiers are traditionally French pastries; their name means palm trees thanks to their distinctive curved shape. While classic versions are sweet, I have come to love how the savory spin with cheese and bacon nods to both bistro nibbles and modern party food.
Seasonal Adaptations
Try swapping caramelized onions for cooked mushrooms in autumn. Add a little shredded apple or pear in winter for a sweet accent. Stir a touch of chopped sun-dried tomatoes into the cheese for summer. Notes for this recipe include watching your bake time closely since oven temperatures can vary. Make sure to seal those pastry rolls well so the centers do not unravel. And enjoy experimenting with fillings, it is hard to mess these up.
Success Stories
Several of my friends now rely on this recipe for their own celebrations. Sometimes their kids help with the rolling and slicing, which always leads to lopsided but extra delicious palmiers. It means a lot that something so simple has become a part of their family traditions.
Freezer Meal Conversion
Cut and freeze the raw palmiers in a single layer, then stash in bags. Once you are ready to bake, just arrange directly on trays from the freezer. No need to thaw, just give them an extra three to five minutes in the oven. Everything comes out just as crisp, buttery, and flavorful.
These savory palmiers are wonderfully versatile and easy to make. Bring them to a party and watch them disappear!
Common Recipe Questions
- → Can I use a different cheese instead of Gruyère?
Yes, Swiss or Fontina can substitute for Gruyère, though flavor and melt quality may vary slightly.
- → How do I caramelize onions for this dish?
Slowly cook thinly sliced onions in butter over low heat until deeply golden and sweet, about 30 minutes.
- → Can the palmiers be made ahead of time?
Absolutely; shape and slice, then freeze until solid. Bake straight from the freezer for easy serving.
- → Is store-bought puff pastry okay to use?
Store-bought puff pastry works perfectly and saves time—just thaw according to package directions before using.
- → How do I achieve crisp, golden palmiers?
Bake in a preheated oven until fully golden and flaky. Use parchment paper and space slices apart for even browning.
- → Can I omit the bacon for a vegetarian option?
Yes, simply leave out the bacon or add sautéed mushrooms for extra flavor and texture.