Savory Palmiers

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what could have gone wrong, i de-frosted the puff pastry sheet in the fridge a night in advance, did everything per the recipe, when my palmiers came out of the oven , the outer layers were all puffed up but the inner layers were still kinda raw, i baked them for 2 more minutes, the inner layer got cooked but never really puffed up. I loved the flavor but would love to know how i can bake these better or what possibily went wrong

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Both my husband and I always disliked goat cheese but I decided to make these with it anyway, we LOVED them! These are so easy to make and very tasty! I've changed my mind about goat cheese and I'm so happy I didn't try to substitute! Even if you're skeptical about it, give it a try, its very mild in these palmiers. I will definitely make these again! Oh and I used Buitoni pre made pesto, this summer when we grow our basil I'll make it fresh like I usually do!

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I made this using all the ingredients on one pastry sheet not relizing it went on two. It did turn out as pretty as Ina's but I think to over powering, but still tasty.
I agree with other reveiwers that you can make lots of variations of this. I actually used feta because we dont like goat cheese. I think parmesan would have also been good. I will make again.

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I did have some trouble with this recipe but I think it was because I tried to thaw it in the oven first which dried out my pastry and then I tried to put too much filling in. The taste was excellent but they didn't look very good. I think this recipe is still definetely a keeper and will try again but let the pastry thaw overnight in the refrigerator like the recipe says and not try and put too much filling in..

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Ina's recipe is very similar to savory palmiers throughout European kitchens.

I made 1 time exactly as Ina's recipe describes. Tried a second time...exact recipe BUT instead of 14 minutes on one side, I baked the palmiers 7 minutes on side one, then flipped and baked 7 more minutes on second side. Identical flavors and aromas but texture became more crispy. The 3rd time,I made the palmiers but completely replaced Ina's savory stuff with italian (brushed with tomatoe sauce, italian sausage and pizza cheese and then the other sheet of puff pastry...with mexican...adobado, cheese and finely chopped chorizo sausage.

As I've already stated...Ina's recipe is reliable and dependable. Each time I substituted a specific ethnic savory ingredient...palmiers were still delicious.

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This is another good use for Puff Pastry. So easy. You can use any combination

of fillings your heart desires. I love reading the comments and reviews. Some folks

come up with other great ideas. Ins is a fabulous cook.

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I made these the day after the show aired, with some ingredients I already had on hand, including homemade pesto I'd put up this summer. To Beverly: I don't like goat cheese either, so I almost always substitute fresh mozzarella for that. It's got the smooth, creamy texture of goat cheese without tasting like...well, like a goat! Anyway, these were very easy to make and everyone loved them. I think I did cook them a tad longer to get them nice and brown. Thanks Ina!

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I varied the recipe to make it simple. I used ready made pesto, feta cheese and sundried tomatoes. I think parmesan cheese would be good, too. I used an electric knife for slicing. Simple and delicious.........

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i only used the one sheet of pastry dough but with the full amount of toppings and it was AMAZING. i can't wait to try this with other fillings! im thinking cinnamon cream cheese :]

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I made these for Super Bowl and they were a hit. So easy to make! The next time I'll chill the pastry longer than 45 minutes. They were a little difficult to cut, but so worth the effort.