The Palmiers pastry, commonly referred to as “Elephant Ears” or “Schweineohren,” are typically sweet appetizer; yet, this recipe offers a savory twist. These delightful pastries originated in France and are sure to please any palate.
I recently attended a party where I prepared this savory version of Palmiers pastry, and it was incredibly well received by everyone!
Traditionally, the Palmier’s are crafted by rolling or folding a sheet of puff pastry sprinkled with sugar toward the center from both ends, then slicing and baking it until it becomes light and flaky.
This savory variation on the classic recipe replaces sugar with a blend of cream-style horseradish, white aged cheddar cheese, bacon, caramelized onions, and herbs. These delightful two-bite puff pastry appetizers are ideal for pairing with cocktails or wine.
Prepare caramelized onions 
Roll our puff pastry dough 
Arrange horseradish sauce, cheese, onions and bacon on top of dough 
Roll dough from each side 
Close dough and brush some water in the middle 
Roll dough in parchment paper and freeze for 30 min. 
Slice and bake Palmiers for 15 min on 400 F 
Remove Palmiers after about 15 min when golden brown 
Let Palmiers cool on cooling rack
I used frozen Pepperidge Farm puff pastry for this tasty recipe. You can prepare the caramelized onions in advance by slicing them and cooking on low heat for as long as 40 minutes, stirring occasionally. Toward the end of cooking, increase the heat to high, then add a splash of Sherry cooking wine and let it cook down until fully evaporated. The bacon should be cooked until crispy and then crumbled into small bits. Any melting cheese works well, but I personally prefer aged varieties.
Savory Palmiers (Schweine Ohren)
Ingredients
- 2 sheets puff pastry, defrosted (Pillsbury puff pastry in the freezer isle)
- 2 tablespoons horseradish (cream style)
- 2 cups shredded white aged cheddar cheese (or similar)
- 3/4 cup caramelized onions
- 1 tsp thyme or oregano
- 8 strips crisp bacon (crumbled)
Instructions
- Roll out one sheet of puff pastry with rolling pin on a lightly floured surface to (about 1/8 ” thick).
- Spread 1 tablespoon of cream-style horseradish over the dough.
- Layer the following ingredients in order on the pastry: 1 cup of aged white cheddar, 1/3 cup of caramelized onions, half of the crumbled bacon, and 1/2 tsp of chopped fresh thyme.
- Cover the pastry with plastic wrap or parchment paper, gently press down to compact the layers.
- Starting from one long edge, roll the pastry with you hands towards the center, then roll the other side to meet in the middle.
- If the rolls don’t stick together, add a few drops of water or egg wash.
- Repeat this process with the second sheet of puff pastry and the remaining ingredients.
- Wrap the rolls in plastic wrap and chill for at least 1 hour, or freeze for 30 minutes until firm but not completely frozen. Unwrap and slice with a sharp knife into 1/4-inch thick pieces (about 24 slices per roll).
- Preheat your oven to 400°F (375 F convection).
- Line two baking sheets with parchment paper and arrange the sliced palmiers 1 inch apart.
- Bake for 12-15 minutes until golden and flaky, rotating the pans halfway through (baking time may vary based on the temperature of the pastry).
- Remove from oven and allow the Palmiers to rest for 2-3 minutes.
- Use a thin metal spatula to loosen the Palmiers from the parchment.
- Transfer to a wire rack to cool slightly and serve warm.
Notes
Best when served still warm.
Freezing: You can fully assemble this recipe in advance and freeze it. If you decide to freeze the whole roll, wrap it tightly in double layers of plastic wrap and thaw it before slicing and baking as instructed. Alternatively, you can freeze sliced, unbaked palmiers. Place them on parchment-lined baking sheets until firm, then transfer them to freezer-safe bags. There’s no need to thaw before baking.
