This savoury recipe is perfect for entertaining. It is simple, quick and can be adjusted to fit the ingredients and flavours that you like! I use fresh parsley and sage along with Parmesan cheese in this recipe that are perfect for the fall.
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
- 1 sheet puff pastry
- 1 egg, beaten
- 3 tablespoons fresh parsley, finely chopped
- 2 tablespoons fresh sage, finely chopped
- 1 cup Parmesan cheese, grated
- 1 teaspoon ground black pepper
Unroll the puff pastry so that it is laying flat on the countertop. Brush the puff pastry with the beaten egg and evenly sprinkle the parsley, sage, Parmesan and pepper evenly across the pastry.
Begin by rolling the pastry back up, starting with one side and rolling it into the middle. Repeat for the other side and ensure that it is rolled tightly so no filling falls out. Wrap the roll in parchment paper and place in the refrigerator for 40 minutes to firm up. Alternatively, if you are making this ahead of time, you can place it in the freezer and cook from frozen.
Preheat the oven to 375 degrees F. Remove the pastry roll from the refrigerator and unwrap it. Using a sharp knife, slice the roll into 1 centimetre thick slices. It’s best to use a sawing motion to slice the roll so that you don’t squish it. Place each of the pinwheels on a parchment lined baking tray about 2 inches apart.
Bake for 18-20 minutes, or until the bottoms are golden brown and the pastry is cooked. Once cooked, let the palmiers cool for 5 minutes then serve.