Savory Palmiers
Ingredients
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1 tablespoon all-purpose flour
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1 sheet frozen puff pastry
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4 ounces cream cheese
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½ teaspoon sriracha
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2 tablespoons furikake
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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!
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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
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.
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. 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.
Serve
Let the palmiers cool completely before enjoying, or enjoy warm. Palmiers are best eaten the day they are baked but can be stored airtight at room temperature for up to 3 days.