Savory Beet Palmiers

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I almost didn’t post this recipe since it’s so dead simple but my friends urged me to so – and they were right! The beauty of this recipe is that it is dead simple and totally approachable. Here it is!!!

I love puff pastry! It is so versatile and I always try to keep some in my freezer. I normally make these cracker-sized palmiers with Parmesan or leftover pesto around the holidays. To switch things up, I’ve added beets to the filling which makes them even more pretty and festive.


Packaged with some sharp cheese and local honey – this and a bottle of wine (or champagne) would make for a beautiful host gift!

Savory Beet Palmiers

  • 1 lb pre-rolled puff pastry, thawed in the fridge
  • 2 small beets, (just bigger than a golf ball), peeled and grated
  • 1/2 cup grated Parmesan cheese
  • 1 tsp fresh thyme leaves
  • 1 tsp brown sugar
  • 1/4 tsp red pepper flakes, optional
  • Pinch of salt

Place all the ingredients outside of the puff pastry into a food processor and pulse into a paste. Set aside.

Unroll half the puff pastry in the parchment it came in (it should be roughly a square) and spread half the paste over the pastry. Roll the edges toward the center forming a butterfly. Wrap the log in plastic and chill in the freezer for 30 minutes. Repeat with the rest of the pastry and filling.

Once well chilled and firm, remove the logs from the freezer and cut into slices that are just shy of 1/2 cm thick. Space the palmiers on a parchment lined baking tray and bake at 450°F for 8-9 minutes or until edges are nicely browned.

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