Mediterranean Palmiers
Elevate your appetizer game with these irresistible Mediterranean Palmiers—crisp, golden puff pastry spirals packed with bold Mediterranean flavors. This easy, yet stunning recipe combines the briny richness of Kalamata olives, the tangy zest of sun-dried tomatoes, and the creamy saltiness of feta cheese, blended with fresh parsley and a hint of garlic for a vibrant filling. Rolled into delicate pinwheels and baked to perfection, these savory pastries make an ideal party snack, holiday appetizer, or elegant finger food. With just 20 minutes of prep and a short bake time, these palmiers are perfect for entertaining or indulging in Mediterranean flavors any day of the week. Serve them warm for the ultimate crispy, flaky goodness!
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Recipe Information
Ingredients
- 1 sheet puff pastry sheet
- 0.5 cup pitted Kalamata olives
- 0.25 cup sun-dried tomatoes (packed in oil, drained)
- 0.5 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon extra-virgin olive oil
- 1 clove garlic clove, minced
- 1 large egg
- 1 tablespoon water
Instructions
Thaw the puff pastry sheet according to the package instructions, ensuring it stays cold but pliable.
In a food processor, combine the Kalamata olives, sun-dried tomatoes, feta cheese, parsley, olive oil, and minced garlic. Pulse until the mixture forms a coarse paste.
Lightly flour a clean work surface and roll out the puff pastry sheet into a 10x12-inch rectangle.
Spread the Mediterranean filling evenly over the rolled-out puff pastry, leaving a 1/2-inch border along all edges.
Starting from one long side, tightly roll the puff pastry towards the center. Stop halfway. Repeat from the other long side, rolling towards the center until the two rolls meet.
Wrap the rolled pastry log tightly in plastic wrap and refrigerate for at least 30 minutes to firm up.
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a small bowl, whisk together the egg and water to create an egg wash.
Remove the pastry log from the refrigerator, and using a sharp knife, slice it into 1/4-inch thick pieces. Place the slices cut-side up onto the prepared baking sheet, spacing them about 1 inch apart.
Brush the top of each palmier lightly with the egg wash.
Bake in the preheated oven for 12–15 minutes, or until the pastries are golden brown and puffed.
Remove from the oven and allow to cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container for up to 2 days.
Nutrition Facts
Calories |
2448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.0 g | 233% | |
| Saturated Fat | 51.3 g | 256% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 320 mg | 106% | |
| Sodium | 5002 mg | 217% | |
| Total Carbohydrate | 152.8 g | 56% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 15.1 g | ||
| Protein | 48.6 g | 97% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 752 mg | 58% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1483 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
