These savory palmiers with prosciutto and dates are a delicious blend of rich flavors, bringing a delightful twist to your appetizer game. The flaky puff pastry envelopes a filling that’s both sweet and salty, making these bites irresistible.
This recipe addresses the challenge of blending rich flavors without overwhelming sweetness, ensuring a balanced taste in these gourmet appetizers.
I’ve often found that some recipes leave you trying to solve the puzzle of flavors, but this one doesn’t! It handles the tricky balance between sweet dates and savory prosciutto beautifully. On busy weeknights or when unexpected guests arrive, these can whip up in no time, so you don’t have to stress.
This recipe is a tried-and-true crowd favorite, ready to enjoy in just 40 minutes. With only a little prep and simplest of techniques, you’ll end up with crispy, delicious palmiers that everyone will love.
If you’re in the mood for more pastries, check out my Puff Pastry Apple Rosettes. They’re another way to impress guests and tickle your taste buds!
Table of contents
Why You Will Love This Recipe
- Delicious Contrast of Flavors The sweet notes from the dates contrast nicely with the savory flavors of prosciutto, creating a delightful experience that’s both complex and satisfying. You’ll appreciate how each ingredient plays off the others.
- Quick Preparation With just 25 minutes of prep time, these savory palmiers are a breeze to whip up, making them a great option for last-minute entertaining or when you want something impressive without too much effort.
- Textural Variety The flaky puff pastry contrasts beautifully with the creamy cheese and chewy prosciutto, offering a fun mix of textures that keeps each bite interesting. This combination is an exciting take on a classic recipe.
- Make-Ahead Convenience These palmiers can be assembled in advance and stored in the fridge, letting you prepare for your event ahead of time without sacrificing flavor or freshness. Just bake them right before serving for that warm, crispy finish.
Savory Palmiers with Prosciutto and Dates
- Prep Time: 25 minutes
- Cool Time: 60 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: appetizer
- Method: baking
- Diet: low salt
Description
Delicious Gruyère and crab palmiers that are perfect for any gathering or as a savory snack.
Ingredients
- 1 sheet (about 8 oz / 227 g) puff pastry, thawed
- 1 cup (100 g) shredded Gruyère cheese
- 1 cup (120 g) crab meat, cooked and flaked
- Freshly cracked black pepper, to taste
Instructions
- Step 1: On a lightly floured surface, roll out the puff pastry evenly to your desired thickness. Use gentle pressure with the rolling pin and ensure it is well-floured to avoid tearing. The goal is to create an even layer that will puff up nicely during baking.
- Step 2: In a bowl, combine 1 cup shredded Gruyère cheese and 1 cup flaked crab meat evenly. Mix gently to distribute the ingredients well, taking care not to overload the pastry when spreading.
- Step 3: Spread the Gruyère and crab mixture evenly across the surface of the rolled puff pastry. Carefully fold the long edge of the pastry over and begin rolling it tightly into a log. Maintain firm, snug pressure to keep the layers intact and prevent unraveling during baking.
- Step 4: Wrap the rolled pastry log tightly with plastic wrap. Chill in the refrigerator for approximately 1 hour. This step firms up the dough, which makes slicing easier and helps the palmiers keep their shape when baked. Proper chilling also aids in achieving a golden puffed finish.
- Step 5: Preheat the oven to 400°F (200°C). Using a very sharp knife, slice the chilled pastry log into approximately ½ inch (1.3 cm) thick pieces. Slice straight down in a single motion to avoid compressing the layers and obtain clean edges that reveal the spiral pattern.
- Step 6: Place the sliced palmiers on a parchment-lined baking sheet. Space the pieces out evenly, leaving at least 2 inches (5 cm) between each to allow room for puffing and even cooking.
- Step 7: Bake in the preheated oven for 15 to 18 minutes. Bake until the palmiers are crispy-edged, puffed, and lightly browned. Monitor closely toward the end of baking and rotate the baking sheet halfway through at about 8 minutes for even browning.
- Step 8: Once baked, allow the palmiers to rest on the baking sheet for about 5 minutes. This helps them set and makes transferring to a serving platter easier. Serve the palmiers warm to highlight their flavors.
Notes
- Room Temperature: Store cooked palmiers in an airtight container away from heat and direct sunlight for up to 2 days.
- Refrigeration: Keep palmiers in an airtight container refrigerated up to 5 days. Bring to room temperature before serving.
- Freezing: Wrap tightly in plastic wrap and place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- If the puff pastry tears during rolling, patch small tears with tiny pieces of dough and chill again for at least 30 minutes before slicing.
- To prevent sticking and breaking, bake the palmiers on parchment paper, leaving enough space (about 2 inches) between pieces for proper airflow and puffing.
- Rotate the baking tray halfway through baking at 8 minutes to ensure even browning across all palmiers.
- For leakage prevention, applying a thin layer of Gruyère on the base of the pastry before adding crab filling can help hold moisture and stabilize the roll.
- Use a very sharp knife for slicing the log and slice cleanly straight down rather than sawing to keep the layers distinct.
Nutrition
- Serving Size: 1 palmier
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Puff pastry: Go for a high-quality, all-butter puff pastry for the flakiest texture. Thaw it properly for the best results when rolling out.
- Prosciutto: Choose thinly sliced, high-quality prosciutto for a savory flavor. It adds a delightful depth to the palmiers. Store it in the fridge until you’re ready to use it.
- Dates: Use Medjool dates for their rich sweetness and chewy texture. Make sure they’re pitted, and chop them finely for even distribution in the pastry.
- Parmesan cheese: Opt for freshly grated Parmesan for a stronger flavor and better melting. This adds a nice sharpness to balance the sweetness of the dates.
- Fresh thyme: Select vibrant, fresh thyme. It adds an aromatic touch that complements the other flavors. You can use dried thyme in a pinch, but it won’t have the same freshness.
- Black pepper: A good quality, freshly cracked black pepper brings a subtle heat and enhances flavor depth. Make sure to taste and adjust to your liking before baking.
- Puff pastry: Go for a high-quality, all-butter puff pastry for the flakiest texture. Thaw it properly for the best results when rolling out.
- Prosciutto: Choose thinly sliced, high-quality prosciutto for a savory flavor. It adds a delightful depth to the palmiers. Store it in the fridge until you’re ready to use it.
- Dates: Use Medjool dates for their rich sweetness and chewy texture. Make sure they’re pitted, and chop them finely for even distribution in the pastry.
- Parmesan cheese: Opt for freshly grated Parmesan for a stronger flavor and better melting. This adds a nice sharpness to balance the sweetness of the dates.
- Fresh thyme: Select vibrant, fresh thyme. It adds an aromatic touch that complements the other flavors. You can use dried thyme in a pinch, but it won’t have the same freshness.
- Black pepper: A good quality, freshly cracked black pepper brings a subtle heat and enhances flavor depth. Make sure to taste and adjust to your liking before baking.
Recipe Tips
- If the puff pastry tears while rolling, patch it with small pieces of dough around the edges before chilling for at least 30 minutes.
- When your palmiers don’t puff up, ensure they’re baked on parchment paper and leave 2 inches between each piece for proper air circulation.
- If they stick to the baking sheet, let them cool on the sheet for 5 minutes before transferring them to prevent breaking.
- For uneven browning, rotate the baking sheet halfway through baking at 8 minutes to ensure every piece gets even heat distribution.
- If the filling leaks out during baking, place a layer of cheese on the bottom of the pastry to help hold it in place.
Serving Suggestions
Serve alongside a fresh arugula salad dressed with lemon vinaigrette or roasted asparagus for a bright complement. You can also pair with a corn salad featuring diced bell peppers and lime for crunch.
Use to make appetizers like crab stuffed mushrooms or a seafood frittata. Add to a charcuterie board with assorted cheeses, olives, and a selection of nuts for variety.
Top with a balsamic reduction for a tangy finish or sprinkle with freshly grated Parmesan cheese for added flavor. You might also drizzle with a light herb-infused olive oil for a richer taste.
Recipe variations
- You can use shredded Gruyère cheese instead of Manchego for a nuttier flavor that suits the savory palmiers’ theme with a richer cheese profile.
- Add about 4-6 slices of lump crab meat gently folded into softened cream cheese with 1 teaspoon of lemon juice to replace prosciutto and dates.
- Either fresh or canned lump crab meat works well for this recipe; if using canned, drain thoroughly before mixing it with the cheese filling.
- If preparing for a larger serving, double the sheet of puff pastry and increase crab meat filling to 1 cup, slicing the rolled log into ½-inch pinwheels.
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How to Store?
To keep your savory palmiers fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature for up to 2 days. Keep away from heat and direct sunlight.
Refrigeration: Place in an airtight container in the refrigerator for up to 5 days. Let return to room temperature before serving.
Freezing: Wrap in plastic wrap and place in a freezer-safe container up to 2 months. Thaw in the refrigerator overnight before reheating.
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