Savory Palmiers

Classic in shape only, these palmiers will be a welcome addition to your appetizer platter. Furikake gives these flaky pastries their unique, savory appeal (and you’ll find endless uses for it), but you can use everything bagel seasoning if you prefer it. Just a touch of sriracha is used for flavor–resist the urge to use more, as it can burn on the pan. Buying puff pastry at the grocery store makes these palmiers come together quickly–for the puffiest results, use the pastry as soon as it’s defrosted if using a frozen product. Palmiers are always best freshly baked, but will keep for a day or two if stored airtight.

Prep Time — 10 min

Cook Time — 30 min

Servings — 20

Ingredients

1 tablespoon all-purpose flour
1 sheet frozen puff pastry
4 ounces cream cheese
½ teaspoon sriracha
2 tablespoons furikake

Tools

measuring spoons
knife
2 June Pans
flip spatula
cooling rack
butter knife
June Oven

Go Premium

Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!

App Store

Save

Preferences

Preheat the June Oven

With the shelf in the middle position, preheat the June Oven to 425°F on the Bake cook mode using the button below.

June Oven

Place pastry on work surface and add the cheese

Lightly dust your work surface with flour. Unfold the thawed sheet of puff pastry onto the floured surface, with the short side facing you. Spread the softened cream cheese over the entire surface of the puff pastry.

1 tablespoon all-purpose flour

1 sheet frozen puff pastry

4 ounces cream cheese

butter knife

measuring spoons

Add the rest of the ingredients

Spread the sriracha over the cream cheese, then sprinkle with furikake.

½ teaspoon sriracha

2 tablespoons furikake

Fold the pastry

Fold one long side of the pastry toward the middle, making an overlapping edge that’s about 1½” long. Repeat with the opposite side. Fold the first side in again, followed by the second side, to meet them in the middle. Finally, fold one side over the other at the seam, as if you were closing a book. You will end up with a long thin piece of pastry, about 10” long by 1½” wide. Press lightly down onto the pastry to adhere, and gently pat to reshape if necessary.

Slice the pastries

Slice off each end of the folded pastry to create a clean edge, and then slice the pastry into 20 slices, about ½” thick.

knife

Place on June Pan

Arrange 10 slices on the June Pan, evenly spacing them so they have room to puff up. Leave the remaining pastries on your workspace.

June Pan

Bake the palmiers

Place the pan on the middle shelf of the oven. Bake the pastries 8 minutes, until they are slightly puffed. If necessary, follow on-screen instructions to continue cooking.

Flip the palmiers

Remove the pan from the oven and set it on a cooling rack. Using a flip spatula, carefully flip each palmier.

flip spatula

Preheat the oven

With the shelf in the middle position, preheat the June Oven to 375°F on the Bake cook mode using the button below.

Finish baking the palmiers

Place the pan on the middle shelf of the oven. Bake the pastries 7 minutes more, until they are golden brown and puffed. June will notify you when the pastries are done. If necessary, follow on-screen instructions to continue cooking.

Cool the palmiers

Remove the pan from the oven and place on a heatproof surface. Transfer the palmiers to a cooling rack to cool completely.

cooling rack

Cool the June Pan and add the rest of the pastries

Add the remaining pastries to a second June Pan. If you have just 1 June Pan, let the pan cool, then wash the pan and add the pastries as you did before. Keep the oven hot using the button below.

June Pan

Bake the remaining palmiers