Pepperoni Palmiers

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Last week I tested out my very first Palmier Appetizers for an upcoming cookbook giveaway.  They were surprisingly easy to make.  I got to thinking about different ingredients that you could use for this type of appetizer and this is what I came up with!

Believe it or not, this was the first time I used Puff Pastry.  I know, I know, what was I waiting for?  It is so easy to use and practically fail-proof!


All you have to do is unfold a thawed out sheet of Puff Pastry and spread the mixture evenly.  I used a fork to spread and drag it near the edges.


Roll both ends toward the middle.  Brush the area where they meet with egg wash to help them stick together when they bake.


Cut 1/2-inch slices across the rolls.  I don’t bother using the ones on the ends as they don’t have much filling.


Cover your largest sheet pan with parchment paper and lay the slices down about 2-inches apart.  Brush the top and sides with egg wash.


Bake until golden brown around the edges.



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  1. 2


    Jane – these look wonderful & delicious! Pretty easy too. Don’t feel bad – I’ve never used puff pastry before either…one thing, it wasn’t readily available in our area for a long time, and now since I’ve seen it, I haven’t decided on a recipe to use it…but now I have one. Thanks for sharing – your pictures are great. Have a great week and stay warm! We had freezing rain last night and I just may have to spend time in the kitchen today. =)

  2. 3

    Terri S. says

    These appetizers look so pretty and sound delicious! I’ve never used puff pastry either. They seem easy to make thanks to your step-by-step directions and your photos are a huge help too. I’m going to make these for our next family gathering or party. Jane, thanks a bunch! :-)

  3. 6

    8383WB says

    I’ve worked with puff pastry before, but had never thought to use or had seen a recipe for palmiers and now I’ve seen two in the past weekend! The other one had 3 Tbs. honey mustard on the dough and then cover with 4 oz. thinly sliced proscuitto and 1 c. grated parmesan. Then similarly roll and use the egg wash. Can’t wait to try both of them!

  4. 7

    Ann says

    I tried a similar recipe, but had trouble with the pastry. It didn’t “puff”..but remained rather flat! I’ve only used it once, but have been afraid to try again. Did I over thaw..under thaw..roll too tightly? I feel like I killed the yeast or something…or handled it wrong somehow. Has anyone else had trouble using Puff Pastry??
    ..Would love to try again, but wondering what happened..HELP! Everyone says how easy it is..hmmmmm.
    here’s hoping!-ann

    • 7.1

      Jane Doiron says

      Hi Ann,
      I made 3 different batches in the last week. For one of them, the dough thawed on the counter about 20-30 minutes directly from the freezer. For the other batches, the dough was already thawed in the refrigerator and I just opened them up carefully and used them. There didn’t seem to be a difference in how much they puffed up. I wonder if your box had an older date on it or was just a bad batch. Don’t give up on it! :)

  5. 11


    Hi Jane!
    You make these look so easy and tasty! Would you be interested in any seafood recipes? I post a new one each week on The Seafood Guy. I’d love to share with you and get your thoughts on the new blog.

  6. 15


    I have a lonely sheet of puff pastry in my freezer just waiting for a recipe – I think this may be it! These look delicious, think I’ll be giving them a try. Thanks for sharing!

  7. 17


    Can I make these the night before, leave them wrapped in plastic wrap in the fridge and then cut and bake just before serving?
    A speedy reply would be greatly appreciated.

  8. 18


    I love your site very much. My only suggestion – and it’s not just for your site, but others like it – is that I wish there was a separate area for “Comments” and one for “Reviews”. I appreciate that everyone thinks it looks like a good recipe, but I’d love to hear from people who actually made it. :)


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