Flaky Puff Pastry Palmiers with Fig Jam and Parmesan
These elegant palmiers combine buttery puff pastry with sweet fig jam and sharp Parmesan cheese for a perfect balance of flavors. The pastry is rolled with layers of jam and cheese, then folded into characteristic heart shapes and sliced before baking. They emerge golden and flaky with crispy, caramelized edges. Perfect as an appetizer for dinner parties, holiday gatherings, or sophisticated brunch spreads. The make-ahead nature allows you to prep the log in advance and slice just before baking.
Ingredients
- 1 sheet puff pastry, thawed
- 1 ½ cup Parmesan cheese, crumbled or finely grated
- 3 tablespoon fig jam or fig butterapricot jam1:1vegetarian
similar sweetness
- 1 large egg, whisked with 1 tablespoon water
Instructions
- 1
Preheat oven to 400 degrees F
- 2
Roll thawed puff pastry into a 12 inch square on lightly floured surface or parchment
- 3
Spread 2 1/2 tablespoons fig jam in thin layer to edges of pastry using offset spatula
- 4
Top with 2/3 cup Parmesan cheese and pat into jam
- 5
Fold top and bottom edges towards center creating smaller rectangle
- 6
Spread another layer of 1 tablespoon fig jam and 1/3 cup Parmesan cheese
- 7
Press cheese into jam and fold edges towards center once more
- 8
Apply remaining jam and 1/4 cup cheese then fold two sides on top of one another to create heart-shaped log
- 9
Gently press together wrap in plastic and refrigerate for 15-20 minutes
- 10
Cut log into 16 slices about 3/4 to 1 inch thick using sharp knife or kitchen string
- 11
Place on lined baking sheet a few inches apart
- 12
Brush with egg wash and sprinkle with remaining 1/4 cup Parmesan cheese
- 13
Bake for 15-25 minutes rotating halfway through baking
- 14
Remove when palmiers are golden brown and serve warm
Tips
Chill the folded log thoroughly before slicing to prevent the layers from separating and ensure clean cuts.
Use kitchen string for cleaner slices if your knife compresses the delicate pastry layers.
Rotate the baking sheet halfway through to ensure even browning on all palmiers.
Good to Know
Store baked palmiers in airtight container at room temperature for up to 2 days. Reheat in 350F oven for 3-5 minutes to restore crispness.
Prepare the folded log up to 24 hours ahead and refrigerate wrapped in plastic. Slice and bake just before serving for best texture.
Serve warm as an appetizer or alongside soup and salad. Best enjoyed within 2 hours of baking for optimal flakiness.
Common Mistakes
Don't skip chilling the log to avoid messy, uneven slices
Avoid overbaking to prevent burning the cheese and pastry edges
Don't compress when slicing to maintain the delicate layered structure
Substitutions
FAQ
Can I freeze the unbaked palmiers?
Yes, freeze the sliced palmiers on a baking sheet then transfer to freezer bags. Bake directly from frozen, adding 2-3 extra minutes to the baking time.
What if I don't have fig jam?
Substitute with apricot jam, cherry preserves, or even a savory option like caramelized onions or pesto for a different flavor profile.
How long will these keep fresh?
Best eaten the day they're made. Store covered at room temperature for up to 2 days, reheating briefly in the oven to restore crispness.