Fresh Olive Oil and Sea Salt Palmiers Recipe

By
Kerry Saretsky
a photograph of Kerry Seretsky, a contributing writer at Serious Eats.
Kerry Saretsky

Kerry Saretsky interned at Serious Eats in 2008, and wrote the French in a Flash recipe column. She also writes her own blog on modernized French cuisine called French Revolution Food.

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Updated May 15, 2019
20120307-fiaf-olive-oil-palmiers-primary.jpg
Photograph: Kerry Saretsky

Store-bought puff pastry has never had it so good. It's rubbed all over with fruity extra virgin olive oil and topped with crumbled flakes of Maldon sea salt, then rolled into little palmiers, and baked until crisp and flaky. The perfect savory snack with a glass of white wine—solo or accompanied.

Recipe Details

Fresh Olive Oil and Sea Salt Palmiers Recipe

Active 10 mins
Total 55 mins
Makes 22 palmiers

Ingredients

  • 1 sheet of puff pastry, rolled out to 12 inches by 12 inches, very cold
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon of flaked sea salt, like Maldon

Directions

  1. Roll the pastry sheet out to a 12-inch square. Pour the olive oil on top of the square, and use a pastry brush to distribute evenly. Scatter the salt evenly over the top of the pastry. Starting at one side of the square, roll the pastry in to the center of the square. Repeat with the opposite side of the pastry so the two rolls meet in the center. Wrap the pastry log in plastic wrap and refrigerate for 30 minutes.

  2. Preheat the oven to 400°F. Use a very sharp serrated knife to slice the cold pastry log into 1/4-inch coins (you may want to cut off the ragged ends of the log). Lay them in a well-spaced single layer on a baking sheet. You may need to do this in two batches. Bake for 10 to 15 minutes, until golden and puffed. When they come out, carefully flip them over, brush them lightly with olive oil and sprinkle with coarse sea salt. Allow to cool on the baking tray, then pile high on a plate and serve with chilled white wine.

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