I've made plenty of
sweet palmiers before but savory ones may actually be more enjoyable. They are extraordinarily simple to make; especially if you use store bought puff pastry. If you have the option, make sure you get all butter puff. This, I find, is really only an issue in the UK, but I suppose you never know. Speaking of British puff pastry, I find the store brand all butter puff sold at either sainsbury or waitrose (sorry, I don't quite remember which, though in a pinch I'd say waitrose) is brilliant. It's what I used to make the batch pictured above. It just puffs better than either brand (dalfour and pepperidge farm) that I've tried in the states. Plus it comes as a block rather than a sheet so you can roll it out to the right shape and thickness and you don't have to worry about the cracks you get with the sheets of puff.
