Everything Bagel Palmiersare a brilliant four-ingredient collab between a sheet of frozen puff pastry and your favorite bagel topping ~ can you say crunch??
Easy 4-ingredient everything bagel palmiers are dangerously fun to make ~ once you try them you’ll start dreaming up ways to “palmier” every flavor combo under the sun.
This beautiful appetizer might look fancy, but with a sheet of frozen puff pastry everything bagel palmiers come together in no time. The buttery layers make the perfect base for tangy cream cheese and that salty, seedy bagel magic. And guess what? They’ll stay flaky and crisp for days!
cream cheese – use brick-style cream cheese and make sure it’s softened for easier spreading. I like to do this quickly in the microwave:
Place the cream cheese in a microwave safe bowl and microwave for just a couple of seconds at a time, it warms up very quickly, so don’t over-do it.
puff pastry – frozen puff pastry works great here.
I like Dufour brand (at Whole Foods) but I also use Pepperidge Farm.
everything bagel seasoning – if you can’t find any pre-made, you can always make your own (see below*)
an egg wash adds some golden color to the top of these palmiers.
forming and slicing everything bagel palmiers
Palmiers are formed by folding puff pastry into a double lobed log, and then cutting the log into slices that are then baked. As you can see from the pictures above the slices start out very narrow but expand beautifully in the oven.
Try to spread your cream cheese as evenly as possible. This helps create an even log, and even slices that will bake well.
Make sure to chill the entire log (wrapped in plastic) before slicing. This will help keep the filling intact and help the palmiers keep their shape.
Use a sharp serrated knife for slicing.
Give the palmiers enough space for expansion during baking – use two baking sheets or bake them in batches if you need to.
*homemade Everything Bagel Seasoning
1 Tbsp white sesame seeds
1 Tbsp black sesame seeds (or just use more white if you don’t have black)
1 Tbsp poppy seeds
1 Tbsp dried minced garlic
1 Tbsp dried minced onion
2 tsp flaky sea salt (or coarse kosher salt)
Everything Bagel Palmiers
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Everything bagel palmiers are the easy appetizer your friends haven't had before!
Place your thawed puff pastry onto a lightly floured surface, and roll it out gently until it's about 1/8" thick. Note: you shouldn't need to roll it very much, just gently flatten it and stretch it out a tiny bit.
Spread the softened 4 ounces cream cheese evenly over the entire sheet, going all the way to the edges, and trying to get as even a layer as possible. Use an offset spatula if you have one, or the back of a spoon works too.
Sprinkle the 2 Tbsp everything bagel seasoning mix evenly over the cream cheese.
Fold the palmiers by first taking one long edge of the puff pastry rectangle and folding it halfway towards the center. We're going to fold each long edge TWICE towards the center, so only go half way. Note: see photos in the post for reference.
Repeat for the opposite long edge of the rectangle.
Now fold both long edges again towards the center, they should now meet or have a small gap in between.
Finally, fold the whole rectangle in half. Give it a gentle squeeze to adhere all the layers together.
Wrap and chill the rectangle of pastry until it is firm, about 30 minutes, or up to a couple hours.
Preheat oven to 400F while the pastry is chilling. Line two baking sheets with parchment paper.
Remove the pastry from the fridge and unwrap. Use a sharp serrated knife to slice into slices about 1/2" thick. You should get somewhere around 20 slices, give or take, from your log of pastry. I find that slicing from the side helped my slices keep their shape the best.
Place the palmiers 2-3 inches apart on your lined baking sheets Note: you will need two full baking sheets or to bake your palmiers in batches.
Whisk the 1 egg yolk with 2 tablespoons water and lightly brush the tops of the palmiers.
When you place the palmiers in the oven, turn the heat down to 375F and bake for about 12-14 minutes. The palmiers should spread out and be lightly golden.
Flip the palmiers over with a spatula and place back in the oven for about 5-8 more minutes until golden brown and crispy.
Remove and allow to cool on the pan for a few minutes before transferring. Because puff pastry is so buttery, you may wish to "drain" them on a paper towel before serving to blot up a bit of extra butter.
Serve immediately or store in a airtight container for a day or two in the fridge.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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Hi Judy ~ use the process photos in the post to guide you. Once you’ve rolled each side towards the center, then you fold the two sides together. So yes, the entire piece is folded over itself.
Hey there ~ I'm Sue. I love to make delicious food, photograph it, and write about it, but mostly, I just love to EAT. Isn't that what it's all about? My recipes are creative, vibrant, and totally approachable no matter what your skill level. Let's grab a bite together!
Instruction #7: What did you mean, folding the entire piece over itself?
Hi Judy ~ use the process photos in the post to guide you. Once you’ve rolled each side towards the center, then you fold the two sides together. So yes, the entire piece is folded over itself.