Similar Recipes
French Palmier Cookies
Palmiers are a type of French pastry––our recipe uses a homemade rough puff pastry. They’re easy to make, and you can create any savory or sweet flavor!
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Fresh Olive Oil and Sea Salt Palmiers
Frozen puff pastry gets a simple coat of fruity extra virgin olive oil and flaky sea salt before getting rolled and baked into the simplest, most delicious savory palmiers.
Ham and Cheese Puff Pastry Slab Pie
This savory slab pie layers flaky puff pastry with ham, Swiss, caramelized onions, and a touch of Dijon. Perfect to serve for a casual appetizer or lunch!
Ham and Cheese Puffs
This ham and cheese puff pastry recipe is great for passing around at gatherings! Super quick to make, fantastic to prepare ahead.
Spinach and Artichoke Puff Pastry Swirls (Pinwheels)
The ultimate appetizer for any occasion, these Spinach and Artichoke Puff Pastry Swirls (or Pinwheels) are perfect. They encompass the flavors of spinach and artichoke dip in a delicate bite.
Bacon, Egg and Mushroom Tart
Bacon, Egg and Mushroom Tart made with puff pastry that looks impressive but is actually very straight forward to make! The best part is the cheesy layer under the bacon , egg and mushroom topping. Great for company!
Bacon Tart with Pumpkin and Maple
Copycat of the house favourite from Pinbone restaurant in Sydney, this Bacon Tart takes just 10 minutes to prepare. Incredible flavour combination!
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Cheesy Papillons
During fun holiday get-togethers, serve cheesy puffs of savory pastry instead of bread in big baskets down the center of the table.
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Cardamom Caramel Palmiers Recipe | Bake the Book
Palmiers are some of my favorite cookies. I'd always thought of them as the perfect combination of flaky pastry dough and crisp cookies mixed with just the right amount of caramelized sugar. But this recipe for Cardamom Caramel Palmiers from Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies by Alice Medrich took these cookies to the next level by mixing in aromatic cardamom and a pinch of salt.
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Baked Brie en Croûte With Apple and Pear Compote
Offering maximum impact with minimal effort, a baked Brie turns a mild-mannered cheese into the superhero of a gathering: a warm, gooey communal comfort food. This version wraps the cheese in a shell of flaky puff pastry, along with two sweet-tart layers of apple-pear compote.
Savory palmiers filled with bacon, Gruyère, caramelized onions, and a touch of cream-style horseradish are a convenient and versatile puff pastry appetizer. Prep in advance and freeze for easy baking!
Serve With
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Roast Butternut Squash and Brussels Sprouts With Spiced Honey-Herb Dressing
For a satisfying side dish, dress your roast butternut squash and brussels sprouts in a sweet, tangy dressing of fresh herbs, lemon juice, cumin, coriander, and mustard seeds.
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Browned Brussels With Maple Butter From 'Choosing Sides'
Brussels sprouts are a given on my Thanksgiving table, but I don't always give them much thought. Olive oil, salt, and a hot oven are my only requirements. While this method does produce pleasantly caramelized sprouts, it doesn't add much excitement to the table. This year, I'll take a cue from Tara Mataraza Desmond and toss my Brussels in brown butter and maple syrup as she does in her new cookbook, Choosing Sides.
Roasted Root Vegetables
Classic Roasted Root Vegetables are a simple, hearty dish that brings out the natural flavors of carrots, parsnips, turnips, sweet potatoes, and more. The perfect side for any fall or winter meal.
Butternut Squash and Wild Rice Salad
Savoring the flavors of fall, this vegan Butternut Squash and Wild Rice Salad is hearty and satisfying enough to serve as a main course.
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Glazed Winter Vegetable Medley With Chestnuts and Caper Berries From 'Feast'
The final savory chapter in Sarah Copeland's new cookbook, Feast, focuses on a few larger, celebration-sized meals. These recipes take a bit longer to prepare than those in the rest of the book, requiring more attention to detail, but they're worth the time—think paella, vegetable tagine, and silky (bread crumb-free) eggplant parmesan. Her glazed winter vegetable medley is the centerpiece of the chapter.
Roasted Brussels Sprouts with Pomegranate Glaze
These easy Roasted Brussels Sprouts with Pomegranate Glaze are a delicious combination of fall flavors and textures. One of our favorite sides for Thanksgiving!
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Roasted Butternut Squash, Kale, and Lemon Soup
I have something of an aversion to blended soups, mostly because the homogeneous texture gets boring after a while. Instead, I love brothy soups—ones with all kinds of things floating in the bowl for me to scoop out. But who says you can't add things into a blended soup to get the best of both worlds?
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Roasted Brussels Sprouts and Shallots With Balsamic Vinegar
A last-minute drizzle of balsamic adds a tart glaze to these crispy sprouts.
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Roasted Brussels Sprouts With Bacon
Brussels sprouts roasted in the oven with bacon and pecans are a perfect holiday side.
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Roast Chicken With Warm Fregola and Butternut Squash Salad
Roast chicken and butternut squash are two classic fall dishes. Here, the squash is roasted, then tossed with fregola, a toasted Sardinian pasta similar in appearance to Israeli couscous. Fresh herbs and a grating of lemon zest bring bright flavors to the plate.