Ham and Cheese Palmiers.
If you are having people over for drinks at any time, it’s always nice to offer something homemade rather than opening a packet of something shop bought. Palmiers have their origin in French Algeria , where they may be known as ‘pig’s ears’, due to their distinctive shape.
Essentially these Ham and Cheese Palmiers are made from shop bought puff pastry, layered with ham and cheese and then rolled into the distinctive Palmier shape.
How to make these French ham and cheese palmiers.
I first started making these Cheese and Ham Palmiers based on a recipe from Delia Smith, who I’ve always admired. However, I have always liked to simplify recipes and create my own so this is my version. All you need to do is take a rectangular piece of puff pastry and cut in half length ways. Sprinkle with cheese and cover with a thin layer of ham. Take the short sides and bring to the middle, pinching to seal. Sprinkle the new surface with cheese and fold in again. You should end up with a cylinder. I find that it is best to refrigerate for at least half an hour as the pastry is easier to cut at this point.
When you are ready to cook heat the oven to 220 C and cut the ham and cheese palmiers into half centimetre slices. Sprinkle with dried herbs and salt and pepper. Place on a non stick baking sheet and cook for about 10-15 minutes. Transfer to a cooling rack for a few minutes and then serve warm. This way they will be crisp, yet melt in the mouth!
Variations of palmiers.
There are so many variations to this too.
Try smearing the pastry with green pesto, sprinkling with chopped walnuts and Parmesan for a vegetarian option.
Drained and chopped sun-dried tomatoes and cheddar cheese work well too.
You might also like these Pork and Peanut Moneybags . Why not try small slices of Quiche Lorraine too?
Ham and Cheese Palmiers
- 230 g pack rectangular butter puff pastry
- 70 g finely grated Emmenthal cheese
- 2 teaspoon mixed dried herbs
- 4 slices thin cooked ham
- Cut the puff pastry in half lengthways and sprinkle with the cheese, pressing in lightly.
- Cover the whole pastry area with the ham.
- Take the two short sides and bring to the middle, pinching to seal.
- Sprinkle with cheese and bring the short sides to the middle again.
- Wrap in grease proof paper and refrigerate for at least 30 minutes or overnight.
- Preheat the oven to 230 C and slice the ham and cheese palmiers into half centimetre slices.
- Season with salt and pepper and a sprinkling of herbs and bake for 10-15 minutes until puffed and golden.
- Transfer to a cooling for a few minutes before serving still warm.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article.
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Thanks so much Angela!
Thanks Jacqelinje. That sounds perfect.
Thanks Charla. They are great made with just some pesto or tapenade too.
Love these! They're so easy and super tasty... perfect for entertaining!
Wow, these are incredible! So simple to make and always the first appetizer gone at my parties. Thanks so much for sharing!
Oh those would be perfect with a glass of chilled white wine and I have puff pastry .........
My sister in law loves any thing pork so will share this recipe with her. Thank you!
Thanks Adrianne. There's so many different combinations too
Thanks Sophie. The smell is amazing when they're cooking too!
Homemade appetizers re the best and your cheese palmiers are perfect!! They look much better than store bought ones. Can't wait to try your recipe, cheers!
These look delicious! A perfect, simple appetizer that is easy yet impressive!
Thanks Aleka. I love puff pastry and I always buy it ready made. Somethings are not worth making from scratch!
I love love love puff pastry and even more so one with ham and cheese inside!! These are so cute and perfect to munch on while finishing that lovely bottle of wine you have there! ?Great idea!
Thanks so much! I've not used tapenade so will definitely try that next. Thanks for the tip!
Thanks Karen. I agree - pig's ears sound rather dodgy! The French word sounds much more appetizing! Happy New Year to you too.
Thanks Mae and welcome! I actually prefer savoury ones and they have to be warm!
Thanks Patty. I think guests always appreciate something homemade, even if it's just one thing!
Thanks Annie! Really pleased you have visited. These Palmiers are so easy too!
Thanks Gabby. I like the fact that you can use lots of other fillings too. Pesto and chopped nuts work well.
I've never tried to make these but they look so simple. You can never go past a ham and cheese combination either. One of the best ?
Wonderful! So pretty and delicious!
Delicious savoury palmiers! I also love to offer homemade appetizers, this is a great idea, thanks!
I always liked the crispness of palmiers in French boulangeries; making them savory instead of sweet is a nice extension.
best... mae at maefood.blogspot.com
Palmiers sound so much nicer than pig's ears when entertaining. 😀 Yours and a glass of bubbly would be lovely. Best wishes in this new year.
I love these! I haven't made them for a while, but they are very popular when I do. I've made them with tapenade as a vegetarian option - again, very nice!