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Savory Puff Pastry Palmiers: Crispy Cheese & Herb Bites

These savory palmiers are a quick, crowd-pleasing appetizer ideal for last-minute guests. Puff pastry sheets are spread with a creamy Dijon-mayo, layered with crumbled maple bacon and spicy cheddar, then baked until golden and brushed with maple syrup for a sweet-savory finish.

Puff pastry palmiers stuffed with bacon and cheese.

These savory palmiers are made with store-bought puff pastry for convenience, which makes them perfect when you need an impressive appetizer fast. The combination of creamy Dijon, smoky maple bacon, and spicy cheddar creates a bold flavor profile that guests love.

The filling is simple: a Dijon-mayo spread, shredded spicy cheddar (habanero or jalapeño varieties work great), and crumbled maple bacon. After baking, a light brush of maple syrup adds a sticky, sweet contrast that ties everything together.

What Are Palmiers?

Palmiers are a classic French pastry shaped like a palm leaf or “elephant ear.” They start with layers of puff pastry and can be made sweet or savory depending on the filling. The distinctive shape is achieved by folding the dough repeatedly before slicing and baking.

How To Make Savory Palmiers With Puff Pastry

Making palmiers is straightforward. Work with a rectangular sheet of puff pastry, spread the filling, fold to build layers, chill, then slice and bake. Proper folding and chilling are the keys to clean slices and a flaky texture.

Steps for how to make, fold and cut savory palmiers.

Puff Pastry Dough

Choose between store-bought frozen puff pastry and homemade dough. For most home cooks, frozen sheets are the best balance of effort and results — they’re consistent, ready-to-use, and save a lot of time. If you enjoy pastry work and have time, homemade puff pastry yields superior flakiness and flavor but requires repeated folding and rolling.

A stack of savory palmiers on a plate.

Other Ingredients You Can Use

Puff pastry is versatile — swap or add ingredients to suit tastes or dietary needs. Keep flavors complementary and avoid overly wet fillings that could make the pastry soggy.

  • Swap bacon for ham, prosciutto, or cooked chicken.
  • Make it vegetarian by omitting bacon and adding more cheese or vegetables.
  • Use honey instead of maple syrup for a different sweet finish.
  • Any good melting cheese works: cheddar, Monterey Jack, mozzarella, or a sprinkle of Parmesan.
  • Boost flavor with seasonings: garlic powder, onion powder, cayenne, or Italian herbs.
  • Add fresh herbs like parsley, thyme, dill, or cilantro for brightness.

Other popular puff pastry recipes:

  • Puff pastry pizza on wooden board with balsamic drizzle.
    Puff Pastry Pizza Margherita Style
  • puff pastry pinwheels stacked against each other on board
    Puff Pastry Garlic n’ Herb Pinwheels
  • hormel chili appetizer puff pastry squares
    Puff Pastry Chili Bites Appetizer
  • Egg tarts with cream sauce over top.
    Puff Pastry Egg Cups With Honey Dijon Sauce
Savory puff pastry palmiers with parsley.

Savory Palmiers

These savory palmiers are a super easy appetizer to make when expecting last minute company. Rolled puff pastry dough filled with Dijon, bacon and spicy cheese, finished with maple syrup — a perfect sweet-and-savory bite.
Prep Time 10 mins
Cook Time 18 mins
Chilling Time 30 mins
Total Time 58 mins
Servings: 10 people
Course: Appetizer, Snack
Cuisine: American
Calories: 572
Ingredients
Method
Nutrition
Notes

Ingredients

  • 1 (17–18 oz.) box refrigerated puff pastry dough (2 sheets)
  • 14 oz. maple bacon (8–10 strips), cooked and crumbled
  • 8 oz. spicy cheddar (habanero or jalapeño), shredded
  • 2 tablespoons mayonnaise
  • 2 tablespoons Dijon mustard
  • 1/3 cup maple syrup

Method

  1. Cook bacon and chop into small pieces. For convenience, bake bacon on a wire rack at 400°F for 10–12 minutes, then drain and crumble.
  2. Unfold defrosted puff pastry sheets on parchment or a silicone mat. Work one sheet at a time if preferred.
  3. Mix Dijon and mayonnaise in a small bowl. Spread half the mixture over each pastry sheet.
  4. Evenly top each sheet with shredded cheese, then sprinkle crumbled bacon. Press the toppings gently into the pastry so they adhere.
  5. Fold each sheet lengthwise: bring the left and right edges to meet in the middle, fold again lengthwise, then fold the two halves together to form the palmier “elephant ear” shape.
  6. Chill the folded dough in the fridge for at least 1 hour or overnight to firm up for clean slicing.
  7. Slice each folded roll into 1/2″ slices. Place slices cut-side down on a lightly greased or nonstick baking sheet. Bake at 400°F for 8–10 minutes, until puffed and golden.
  8. Brush hot palmiers generously with maple syrup and serve immediately.

Nutrition

Serving: 3 Palmiers

Calories: 572 kcal | Carbohydrates: 29.7 g | Protein: 24.1 g | Saturated Fat: 13.3 g

Cholesterol: 62 mg | Fiber: 0.7 g | Sugar: 6.9 g | Calcium: 176 mg | Iron: 2 mg

Notes

Defrost puff pastry in the refrigerator, not at room temperature, to avoid sticky or gummy dough. Chilling the folded roll before slicing helps maintain neat, well-defined layers.

Tried this recipe?

Let us know how it turned out!