Savory Palmiers

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.


Anyway, I generally just spread a thin coat of pesto on my puff before rolling it up. You can use truffle spread (like I did for Pops' birthday party) or cheese (sort of an elephant ear/cheese straw). You can add pine nuts or sundried tomatoes (although those might burn). Just have fun with them and remember to flip them over about halfway through the baking time. The savory ones are less finicky with the baking than the sweet ones by the way, because you don't have to worry about the sugar caramalizing.