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Savory Palmiers with Brussels Sprouts

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Impress your guests with these crispy and cheesy Savory Palmiers. Perfect for cocktail parties or afternoon apéro. A must try!

Savory palmiers in a wooden tray.
This recipe is part of the cozy mystery cooking club series.

Crispy Cheesy Party Bites

Who doesn’t love a fun, new appetizer to enjoy at your afternoon apéro? These Savory Palmiers with Brussels Sprouts and Gruyere are just right! 

This recipe was inspired by our latest Cozy Mystery Cooking Club book, A Deadly Éclair by Daryl Wood Gerber. Set in the foodie paradise of Napa Valley, this mystery is filled with delicious culinary inspiration. 

In Chapter 12, a French bistro whips up a chicken roulade stuffed with Brussels sprouts, pine nuts, and pecorino. I ran with that idea and gave it a twist, creating these crispy, flaky, and cheesy palmiers with Brussels sprouts, pine nuts, and Gruyere. 

Perfect for pairing with cocktails and sharing with good friends, these palmiers will be ‘magnifique’ at your next gathering.

Gather Your Ingredients

In addition to kosher salt + fresh cracked black pepper, you’ll need:

  • Puff pastry – I used frozen Pepperidge Farm puff pastry. Be sure to thaw it per the package instructions before starting this recipe.
  • Brussels sprouts – You can purchase these from the bulk bin if possible as you only need 5 to 6 large size sprouts.
  • Gruyere cheese – I always recommend purchasing cheese in block form and shredding it yourself. This is a great melter and you can use any extra for grilled cheese, in sauces and so many other ways.
  • Pine nuts – Not actually nuts, but edible seeds from pine trees, these buttery little nuggets are a staple ingredient in pesto. If you need a substitution, I recommend almonds or pistachios (for nut lovers) or sunflower seeds (for allergy-friendly).
  • Dijon mustard – This tangy, sharp mustard is brushed all over the puff pastry to lend its flavor and give the Brussels sprouts something to cling to.
  • Extra virgin olive oil – For sautéing the alliums and sprouts.
  • Shallot + garlic – Add their sweet goodness and aroma.
  • Fresh thyme – A lovely herbal compliment to the other ingredients. Feel free to use Italian parsley instead.
A pile of overlapping puff pastry snacks.

Let’s Get Cooking

Here’s a step-by-step guide to help you on your way.

  1. Sauté the veggies – Heat olive oil in a skillet over medium heat. Cook the shallots for 2 to 3 minutes to soften, then add the garlic and cook for another 30 seconds. Toss in the Brussels sprouts and thyme; cook for another minute or so until the color of the sprouts intensifies. Don’t forget to season with salt + pepper.
  2. Layer up the pastry – Roll the puff pastry on a lightly floured surface until it’s about 10×10-inches. Brush the entire surface with Dijon mustard, then sprinkle with Gruyere. Add the Brussels sprouts mixture evenly and all the way out to the edges. Top it all with toasted pine nuts. Season again.
Shredded brussels sprouts in a skillet and spread over puff pastry.
  1. Fold the pastry – Fold opposite sides of the pastry toward the center in thirds (see photo below). Fold one half over the other and gently press together to close. Place the pastry on a parchment lined baking sheet, cover with plastic wrap and refrigerate for at least 30 minutes.
A collage of images showing how to fold palmiers.
  1. Slice + bake – Cut the pastry into 1/4-inch slices and arrange them on a parchment lined baking sheet, 2 inches apart (they need room to expand). Bake for 14 to 16 minutes in a preheated 400°F oven.
Unbaked puff pastry snacks on a baking sheet.

Slicing Challenges

I chose not to use an egg wash on these palmiers, to seal the roll or on the outside of the slices. That said, it’s important to chill the roll for at least 30 minutes (even longer if you have the time) so it firms up. Along with a sharp knife, this will make it easier to slice. However, the slices may still want to unravel. Work deliberately and once you transfer slices to the baking sheet, you can reshape them as needed. They don’t need to look perfect…as they bake, they will ‘stick’ together just fine. Allow them to cool for few minutes on the baking sheet to set up.

Helpful Recipe Tips

How to Shred Brussels Sprouts

First, wash and remove any tough outer leaves from the sprouts.

  • With a knife – cut sprouts in half. Lay the flat side down on your cutting board. Use a sharp knife to make thin slices across the sprout.
  • With a mandolin – use the guard or a protective glove to slice sprouts on a mandolin.
  • With a food processor – place trimmed and halved sprouts in a food processor with the s-blade attachment and pulse until chopped. Or, if your processor comes with a shredder attachment, use that and send your sprouts down the feed tube.

How to Toast Pine Nuts

  • On the stove – place pine nuts in an even layer in a dry skillet. Heat over medium-low, tossing or stirring frequently for even browning. DO NOT take your eyes off them as they can burn quickly. As soon as they are toasted to your liking, remove them to a dish to cool. They’ll continue to cook if left in the skillet.
  • In the oven (or toaster oven) – place pine nuts on a baking tray and toast at 350°F for 2 to 4 minutes. Again, remove them to a dish to cool.

Make Ahead Options

  • Savory palmiers can be served warm or room temperature, so you can bake them a couple hours in advance. (For longer term storage see Storing and Reheating below.)
  • Freeze unbaked palmiers on a parchment lined sheet pan, then transfer to a freezer safe container layered between parchment. Bake from frozen, adding a couple minutes or more to the bake time.
A stack of savory palmiers on a plate.

Storing and Reheating

Of course, these are best enjoyed the same day they’re baked. If you have leftovers, store in an airtight container in the refrigerator for 3 to 4 days. Reheat them in an oven, toaster oven, or air fryer to warm through and crisp up; just be careful not to burn the delicate pastry.

  • Oven – 350°F for about 5 minutes.
  • Air fryer – 350° for 4 to 5 minutes (this is the setting I use with my combi-oven).
  • Toaster oven – I place the palmiers directly on the rack and use a light toast setting for 4 minutes (again, with my combi-oven). This will crisp them from both sides, and I feel the results are best (and fast!) with this method.

More Yummy Recipes with Puff Pastry

Savory palmiers in a wooden tray.

Savory Palmiers with Brussels Sprouts + Gruyere

Linda Feller
Impress your guests with these crispy and cheesy Savory Palmiers. Perfect for cocktail parties or afternoon apéro.
Prep time.15 minutes
Cook time.20 minutes
Custom time.30 minutes
Total time.1 hour 5 minutes
Course.Appetizer
Cuisine.French
Number of servings.24 makes about 24
Calories per serving.77 kcal

Ingredients

  • 2 teaspoons extra virgin olive oil
  • 1 small shallot, chopped
  • 1 clove garlic, minced
  • 1 cup shredded brussels sprouts, (about 5 or 6 large sprouts)
  • 1 tablespoon fresh thyme leaves, chopped
  • kosher salt + fresh cracked black pepper
  • 1 sheet puff pastry, defrosted (Pepperidge Farm)
  • 1 tablespoon Dijon mustard
  • ½ cup shredded Gruyere cheese
  • 1 tablespoon toasted pine nuts

Instructions

  • Heat olive oil in a skillet over medium heat. Add shallot and cook for 2 to 3 minutes to soften. Add the garlic and cook for another 30 seconds. Toss in the Brussels sprouts and thyme; season with salt and pepper. Cook for about a minute more until the sprouts are bright green; remove from heat.
  • Lightly flour a work surface. Roll the puff pastry until it’s about 10×10-inches. Brush the surface with Dijon mustard, then sprinkle with Gruyere. Distribute the brussels sprouts evenly over and finish with toasted pine nuts. Season again with salt + pepper.
  • Fold or roll opposite sides of the pastry toward the center. Fold one half over the other and gently press together to close. Place the pastry on a parchment lined baking sheet, cover with plastic wrap and refrigerate for at least 30 minutes.
    A collage of images showing how to fold palmiers.
  • Preheat the oven to 400°F. Cut the pastry into 1/4-inch slices and arrange them on a parchment lined baking sheet 2 inches apart (they need room to expand). Bake for 14 to 16 minutes.
  • Allow them to cool for a few minutes on the sheet pan before moving them to a serving dish.

Notes

  • See the full article for helpful tips on how to shred Brussels sprouts, how to toast pine nuts, and make ahead options.
  • Refrigerate leftovers in an airtight container for 3 to 4 days.
  • Reheat in an oven or air fryer or toaster oven at 350°F for 4 to 5 minutes just to warm through and re-crisp. Take care not to burn them (especially if using an air fryer.) See full article for more details.

Nutrition

Calories: 77kcal | Carbohydrates: 5g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 3mg | Sodium: 53mg | Potassium: 32mg | Fiber: 0.4g | Sugar: 0.3g | Vitamin A: 68IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 0.4mg
Keywords.freezer-friendly, oven, puff pastry, stove top
Did You Make This Recipe?Be sure to share a comment below!

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