Best 2 Sausage Parmesan Palmiers Recipes

Feast your eyes on the scrumptious Sausage Parmesan Palmiers, a delectable treat that tantalizes taste buds and elevates any occasion. These delightful pastries boast a golden-brown, flaky crust that shatters upon the first bite, revealing a savory filling of seasoned sausage, melted cheese, and a hint of garlic. Each bite offers a perfect balance of flavors, textures, and aromas, leaving you craving more.

Within this comprehensive guide, you'll discover not just one but several enticing recipes that cater to diverse preferences and dietary needs. Embark on a culinary journey as we explore variations such as the Vegetarian Palmiers, a meatless marvel that showcases sautéed mushrooms and roasted red peppers, or the Spinach and Feta Palmiers, a delightful combination of earthy spinach, tangy feta cheese, and a touch of lemon zest. If you're a fan of bold flavors, the Spicy Sausage Palmiers pack a punch with their blend of chorizo and cayenne pepper, while the Sweet and Savory Palmiers offer a harmonious fusion of dried cranberries and a hint of maple syrup.

Each recipe is meticulously crafted to ensure perfect results, guiding you step-by-step through the process of creating these irresistible pastries. With detailed instructions, helpful tips, and a dash of culinary inspiration, you'll be whipping up these palmiers like a seasoned pro in no time. Whether you're hosting a brunch, preparing for a party, or simply indulging in a homemade treat, these Sausage Parmesan Palmiers and their variations are guaranteed to impress and delight. So, let's dive into the world of flavors and create these delectable pastries that will leave your taste buds dancing with joy.

Check out the recipes below so you can choose the best recipe for yourself!

SAVORY MUSHROOM AND PARMESAN PALMIERS

Savory Mushroom and Parmesan Palmiers image

Store-bought puff pastry makes these savory "elephant ears" an easy bite-size appetizer for your next party.

Provided by Union Square Events

Categories Appetizer Mushroom Parmesan Shallot Garlic Wine Tarragon Thyme Party Phyllo/Puff Pastry Dough Christmas New Year's Eve Oscars Christmas Eve Sugar Conscious Vegetarian Pescatarian Kosher Cheese Week

Yield 48 palmiers

Number Of Ingredients 20

Ingredients

1/4 cup olive oil, plus more for brushing
1 pound cremini mushrooms, trimmed and thinly sliced (5 cups)
3 large shallots, thinly sliced
6 large garlic cloves, chopped
2 bay leaves
1 sprig rosemary
2 sprigs thyme
3 sprigs tarragon
2/3 cup dry white wine
1/4 cup Marsala wine
6 tablespoons unsalted butter
1/2 cup panko (Japanese breadcrumbs) or plain coarse breadcrumbs
1/2 cup grated Parmesan (2 ounces)
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
All-purpose flour, for rolling
12 ounces all-butter puff pastry, frozen and thawed
Flaky sea salt, for sprinkling
Special equipment:
Two large rimmed baking sheets; parchment paper

Steps:

Heat oil in a large, deep skillet. Add mushrooms, shallots, and garlic and cook over medium-high, stirring frequently, until just beginning to brown, about 15 minutes. Tie bay leaves, rosemary, thyme, and tarragon together in a bundle with kitchen string and add to skillet. Add wine, Marsala, and 1/4 cup plus 2 Tbsp. water and cook, stirring occasionally, until liquid is evaporated, about 30 minutes. Remove herb bundle and stir panko, Parmesan, salt, and pepper into the mushroom mixture. Transfer mixture to a food processor and purée until smooth. Let cool to room temperature.
On a lightly floured surface, roll puff pastry to a 9"x15" rectangle. Place on a parchment-lined rimmed baking sheet and freeze until firm, about 5 minutes. Spread mushroom purée evenly on puff pastry. Starting from one of the long sides, tightly roll pastry until you reach the middle. Repeat on other side. Gently stretch the log to 18" and freeze until firm, about 1 hour.
Preheat oven to 400°F and arrange racks in lower and upper thirds of oven. Line a second rimmed baking sheet with parchment. Cut the log in half crosswise, and cut each segment into 1/4" slices using a large sharp knife. Arrange slices on baking sheets at least 1" apart; brush with oil and sprinkle with flaky salt. Bake, rotating sheets top to bottom and back to front halfway through, until palmiers are golden and crisp, about 30 minutes. Let cool completely on baking sheets.
Do ahead
Pastry logs can be made up to 1 week ahead; store wrapped in plastic in the freezer. Palmiers can be baked up to 1 week ahead; store in an airtight container at room temperature, and re-crisp in a 325°F oven for 8-10 minutes before serving.

PALMIERS

Palmiers image

Provided by Ina Garten

Categories dessert

Time 35m

Yield 40 to 45 cookies

Number Of Ingredients 3

Ingredients

2 cups granulated sugar
1/8 teaspoon kosher salt
2 sheets puff pastry, defrosted (recommended: Pepperidge Farm)

Steps:

Preheat the oven to 450 degrees F.
Combine the sugar and kosher salt. Pour 1 cup of the sugar/salt mixture on a flat surface such as wooden board or marble. Unfold each sheet of puff pastry onto the sugar and pour 1/2 cup of the sugar mixture on top, spreading it evenly on the puff pastry. This is not about sprinkling, it's about an even covering of sugar. With a rolling pin, roll the dough until it's 13 by 13-inches square and the sugar is pressed into the puff pastry on top and bottom. Fold the sides of the square towards the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold 1 half over the other half as though closing a book. You will have 6 layers. Slice the dough into 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper. Place the second sheet of pastry on the sugared board, sprinkle with the remaining 1/2 cup of sugar mixture, and continue as above. (There will be quite a bit of sugar left over on the board.) Slice and arrange on baking sheets lined with parchment.
Bake the cookies for 6 minutes until caramelized and brown on the bottom, then turn with a spatula and bake another 3 to 5 minutes, until caramelized on the other side. Transfer to a baking rack to cool.

Tips:

Use high-quality puff pastry for the best results. Fresh or frozen puff pastry can be used, but make sure it is thawed before using.
If you are using a frozen puff pastry sheet, let it thaw in the refrigerator overnight before using. This will help it to rise properly.
To make the sausage filling, brown the sausage in a skillet over medium heat until it is cooked through. Drain the sausage and set it aside.
In a medium bowl, combine the cooked sausage, grated Parmesan cheese, chopped parsley, and garlic powder. Season with salt and pepper to taste.
To assemble the palmiers, roll out the puff pastry sheet on a lightly floured surface. Spread the sausage mixture evenly over the puff pastry sheet.
Roll the puff pastry sheet up tightly, starting from one long edge and working towards the other. Pinch the edges of the pastry to seal.
Chill the pastry roll for at least 30 minutes before slicing and baking. This will help the pastry to hold its shape.
Preheat the oven to 400°F (200°C) before baking the palmiers.
Bake the palmiers for 15-20 minutes, or until they are golden brown and puffed up.
Let the palmiers cool for a few minutes before serving.

Conclusion:

Sausage Parmesan palmiers are a delicious and easy-to-make appetizer that is perfect for parties and gatherings. They are made with just a few simple ingredients and can be prepared in advance. These palmiers are sure to be a hit with your guests!