Mini Savoury Palmiers

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    3hrs 35mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    664
based on 1 ratings

These mini savoury French pastries will make a nice addition to any party. A palmier in French means palm heart, pig’s ear or elephant ear. There are many varieties of palmiers, they can be sweet or savoury depending on your choice of filling.

recipe updated 11 Nov. 2025

Ingredients

  • Unsalted butter icon
    Unsalted butter
    190 g
  • Water icon
    Water
    180 g
  • Garlic clove icon
    Garlic clove
    1
  • Fresh thyme icon
    Fresh thyme
    3 sprigs
  • Black olives icon
    Black olives
    50 g
  • Plain flour icon
    Plain flour
    190 g
  • Sea salt icon
    Sea salt
    1 teaspoon
  • Baby spinach icon
    Baby spinach
    50 g
  • Pesto icon
    Pesto
    4 teaspoons
  • Capers icon
    Capers
    2 teaspoons
  • Lemon juice icon
    Lemon juice
    ½ tablespoon
  • Olive oil icon
    Olive oil
    1 tablespoon
  • Black pepper icon
    Black pepper
    ½ teaspoon
  • Parmesan cheese icon
    Parmesan cheese
    80 g
  • Prosciutto icon
    Prosciutto
    4 slices

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Cooling rack
  • kCook icon Plastic wrap
  • kCook icon Rolling pin
  • kCook icon Kenwood Chef
  • kCook icon Food processor attachment
  • kCook icon Small bowl
  • kCook icon Kenwood bowl - kenwood chef
  • kCook icon Lightly floured surface
  • kCook icon Lightly floured surface
  • kCook icon Baking tray - large
  • kCook icon Small bowl

Step preview

  1. Line a clean baking tray with parchment paper
  2. Assemble the Food Processor attachment to the machine
  3. Fit the Coarse grating disc, attach the lid and ensure it is locked into place
  4. Grate unsalted butter into the Food processor attachment
  5. Transfer content of Food processor attachment to small bowl then set aside
  6. Attach K Beater
  7. Add plain flour and sea salt to the Kenwood Bowl
  8. Transfer content of small bowl to Kenwood Bowl
  9. Mix with splashguard fitted until combined - 30 sec, Speed 1
  10. Add water to the Kenwood Bowl gradually while machine is running
  11. Transfer dough to lightly floured surface
  12. Knead gently until smooth
  13. Wrap with plastic wrap
  14. Refrigerate - 1 hr
  15. Retrieve the chilled dough from the fridge
  16. Transfer dough to lightly floured surface
  17. Roll out into a rectangle
  18. Fold one end of the pastry by two thirds
  19. Fold the remaining third over the top
  20. Wrap with plastic wrap
  21. Refrigerate - 30 min
  22. Repeat the rolling and folding process
  23. Refrigerate - 30 min
  24. Clean the Food Processor attachment and fit the Knife blade
  25. Add baby spinach, pesto, capers, garlic clove, lemon juice, fresh thyme, black olives, olive oil and black pepper to the Food processor attachment
  26. Attach the lid and ensure it is locked into place
  27. Pulse until smooth then scrape bowl
  28. Transfer mixture to small bowl then set aside
  29. Clean the Food Processor attachment
  30. Fit the Fine grating disc, attach the lid and ensure it is locked into place
  31. Grate parmesan cheese into the Food processor attachment
  32. Remove the attachment from the machine and set aside
  33. Retrieve the chilled pastry from the fridge
  34. Transfer pastry to lightly floured surface
  35. Roll out into a rectangle and trim the edges
  36. Transfer content of small bowl to pastry
  37. Top with prosciutto
  38. Transfer three quarters of parmesan to pastry
  39. Roll the dough into the centre, starting from one of the longer sides
  40. Repeat the same with the other side of the dough so that two rolls meet in the centre
  41. Transfer shaped dough to baking tray
  42. Cover with plastic wrap
  43. Chill in freezer until firm - 15 min
  44. Remove the baking tray from the freezer
  45. Transfer shaped dough to lightly floured surface
  46. Using a very sharp knife, trim the ends
  47. Cut the roll crosswise into slices until approx. 1.5cm thick
  48. Sprinkle shaped dough with parmesan
  49. Place the palmiers on the baking tray
  50. Chill in fridge until firm - 15 min
  51. Pre-heat oven - 200°C
  52. Remove the palmiers from the fridge
  53. Bake then reduce heat - 10 min, 200°C
  54. Remove the palmiers from the oven and flip over
  55. Bake until light golden - 10 min, 190°C
  56. Remove from oven
  57. Turn out onto cooling rack
  58. Let cool slightly
  59. Serve
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