Everything Bagel Palmiers
Everything bagel palmiers are the easy appetizer your friends haven't had before!
Servings: 21 palmiers
Ingredients
- 1 sheet puff pastry, thawed
- 4 ounces cream cheese, softened
- 2 Tbsp everything bagel seasoning mix
- 1 egg yolk
Instructions
- 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.
Notes
Recipe inspired by Bon Appetit.
Nutrition
Calories: 86 kcal · Carbohydrates: 6 g · Protein: 1 g · Fat: 7 g · Saturated Fat: 2 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 3 g · Cholesterol: 15 mg · Sodium: 122 mg · Potassium: 15 mg · Fiber: 0.2 g · Sugar: 0.3 g · Vitamin A: 85 IU · Calcium: 8 mg · Iron: 0.3 mg
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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