Goat’s Cheese, Parmesan and Caramelised Onion Palmiers

Posted 28 February 2011 by

Palmiers are so easy to make, but I haven’t tried savoury ones up until now. It took me about 5 seconds to decide what fillings to use – sweet caramelised onions, salty parmesan cheese and creamy goat’s cheese go so well together! These can be really simple, if you use ready-made puff pastry (obscenely easy if you use ready-rolled!), and you can use caramelised onions from a jar. Of course, if you’re looking to put a bit more effort into it (and get more credit!) you can make the puff pastry and caramelise the onions yourself. I think the tangy red onion chutney I made back in December would work a treat.

Baked caramelised onion, goat's cheese and parmesan palmier, cooling on a rack.Ingredients:

Measurements can be approximate

  • 500 g puff pastry
  • 50 g goat’s cheese
  • 50 g parmesan cheese
  • 2 tbsp caramelised onions or caramelised onion chutney

Roll out your puff pastry into a rectangle, about 1cm thick. Spread the caramelised onions over the surface of the pastry.

Caramelised onions spread on puff pastry to make palmiers.Grate the parmesan cheese and sprinkle it over the onions. Cut the goat’s cheese into small pieces and put those on top of the parmesan.

Parmesan, goat's cheese and caramelised onions on puff pastryStarting from the long sides of the pastry, roll each side in until they meet in the middle. It helps to brush a little liquid (water, milk, egg, whatever) on the pastry where it meets, to help it stick together.

Puff pastry rolled up to make palmiersNow, you could just slice the pastry up now, but it’s better to chill it for a while. Palmiers are so easy to make, but it can be slightly trickier getting them to look nice, and it definitely helps to chill the roll first, so it holds its shape when you slice. I like to put it in the freezer for a couple of hours. Once it’s cold and heading towards frozen, slice the roll into palmiers, about 1 cm thick (or however thick you want them to be).

Slicing a roll of pastry for palmiers, with onions and cheese filling visible.Put the palmiers onto a baking tray lined with baking parchment and bake them at 200° C for 5-10 minutes, until they are golden-brown and sizzling.

Caramelised onion, goat's cheese and parmesan palmiers, cooling on a rack.Serve straight from the oven if possible, or warm them up just before serving.

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5 Responses to Goat’s Cheese, Parmesan and Caramelised Onion Palmiers

  1. Medeja says:

    I have tried only sweet palmiers :)but this filling sounds very delicious 🙂

  2. debs says:

    i may try to make these this weekend, I will have to caramelise the onions myself though, I don’t like them from a jar (odd, I know!)
    yours look very tasty!!

  3. Medeja says:

    Would look nice on the table for some occasion as appetizer.. 🙂
    But Im sure my husband would like them with beer for any occasion :)))

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