Savory Palmiers

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Delicious. The only thing I would do differently next time is take the previous reviewer's advice and wrap the roll in plastic film and freeze for 30 minutes before slicing for more picture-perfect results. Also, a lot of my toasted pine nuts fell out after baking. Perhaps rough-chopping them would alleviate this issue. Don't over-bake. Easy to make and easy to take to a party.

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For well-shaped palmiers, wrap the roll in plastic film and place in the freezer for 30 minutes. (if making the roll in advance, refrigerate it but then put it in the freezer for 30 mins before slicing.
Other cheeses work well, too.

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They were delicious. but i am a newbie and i must have done something wrong because my palmiers didn't look as good as ina's :-( . maybe i over rolled the pastry dough? i'll give it another try -

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I added sautéed spinach to half of the rolls. After they were done, I quickly realized I was a mistake. The other half was much more better in flavor combination. Yummy!

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I would have given these a 10 if the ratings went that high - AMAZING - actually, after baking, I froze some of them for another day - reheated in oven, they were as good as Day 1! Thanks Ina for another wonderful - and easy recipe: Can be served warm or at room temperature - a great take-a-long appetizer.

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These should be a staple for everyone's entertaining. Easy, delicious, make ahead. They are
the first to disappear at any gathering.

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These are so easy to make and taste like you worked all day long. Great starter for any occasion!

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I made these for my family's Christmas/Hanukkah party last week and they were a huge hit even with the kids. They were very easy to make, just make sure the dough stays cold. I will add a little more pesto and tomatoes next time, but they are great. Oh, and I had a copy of Barefoot Contessa Foolproof under my tree - Yay!

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very good and simple~
use olive oil, feta, roasted red bell pepper and oregano for a variety

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These were a lot more work than I would have liked, and I was really disappointed in the flavor. Made them for a wow Thanksgiving appetizer and unfortunately they weren't a very big hit. Most of them were left on the tray. I double checked the recipe, thinking I had messed up, but, no, I followed the directions to the letter. A few tips: roll them up a day ahead so you can refrigerate overnight This made it so much easier to slice. Make sure you flour your surface generously to avoid the pastry sticking to you counter when you're trying to roll them up. The flavor was really bland so I think next time I'll add more seasoning and stronger ingredients. I still like the idea of the palmier but I will be inventing something different if I ever make them again.