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A recipe for Sun Dried Tomato and Goat Cheese Palmiers. A recipe for Sun Dried Tomato and Goat Cheese Palmiers. Sun Dried Tomato and Goat Cheese Palmiers recipe. Savory Sun Dried Tomato and Goat Cheese Palmiers.

Sometimes the world becomes an exhausting place to exist. Sometimes it seems like everything is not on your side, and things are just not going your way. Like when you’re in the middle of a really good episode of West Wing and your Netflix stops buffering and then it tells you the show is unavailable. Or when your cheap landlord blames a broken sink handle on you when its really because the sink has probably been there since 1923. Or when your landlord then asks you if you’re expecting because you are wearing a baggy shirt and unattractive sweats. That’s cool. That’s fun, and that is life. Sometimes though, when life gives you lemons, you just want to hurl them with everything you’ve got at your landlords face, because you know what? I don’t feel like making lemonade. Sometimes, when life happens, you have to make something delicious so that you yourself can eat it all, and not give any to anyone else. Sometimes for me, those little gifts of deliciousness are something savory, and sometimes they are really effing cute, and puffy, and perfectly sized so I can eat like a million. Sometimes those little ‘make it all ok’ treats are these Sun Dried Tomato Olive & Goat Cheese Palmiers. When life happens, eat cute things. It’s my new motto.

♥ Teri

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Sun Dried Tomato Olive & Goat Cheese Palmiers
Makes 16 to 20

Ingredients:
olive and sundried tomato filling:
3 green olives, pitted and minced
6 kalamata olives, pitted and minced
5 sundried tomato halves, minced
4 ounces goat cheese, softened
1/2 teaspoon ground coriander
1/2 lemon, zested
salt and pepper to taste
1 sheet puff pastry, thawed (about 8”x 9”)

Directions:
1. Preheat oven to 425°F.
2. Place all filling ingredients into a small mixing bowl and mash and stir together until fully combined.
3. Spread mixture over the thawed puff pastry, leaving a 1/4 inch boarder.
4. Beginning at one end, begin tightly rolling the sheet until you get to the center, then tightly roll the sheet from the other end until you have two rolls meeting in the middle.
5. Slice 1/2 inch slices from the log and place onto a baking sheet lined with parchment (if the puff pastry has gotten too soft, place the log in the freeze for 15 minutes before slicing).
6. Place baking sheet in the freezer for 20 minutes before baking. Bake palmiers for 17 to 22 minutes or until golden brown. Allow palmiers to cool for 5 minutes before serving.

 /   /   /  31 Comments
  1. Eileen Not Specified Not Specified

    OH MY. These palmiers may need to happen right away. Now I’m thinking of all kinds of other things I could wrap up in a savory palmier…lemon zest and chopped green olive, maybe?

  2. Lindsey (Lou Lou Biscuit) Not Specified Not Specified

    Adorable! I love your new motto. It’s a good one. These really look divine!

  3. talisa tossell Not Specified Not Specified

    want!!

  4. Kara Not Specified Not Specified

    I too have an annoying landlord that no matter what happens …it’s my fault! And West Wing is my new favorite on Netflix. You toss those lemons!!

  5. Paulina Not Specified Not Specified

    They look so yummy! :) Loving the gif image

  6. Kierstan Not Specified Not Specified

    Oooh, I hate buffering!

    But I love these!

  7. Lisa Not Specified Not Specified

    These look perfect and your post about some days being rubbish made me laugh.

    Lx

    http://www.whatlisawrote.blogspot.co.uk

  8. leesa Not Specified Not Specified

    Woohoo, my puff pastry experience just keeps getting better. I needed to make something for a party tomorrow,and this will be it.
    Thanks Teri! By the way, landlords in general are odd ducks; Don’t get me started on Mr Grubber.

  9. Stefanie @ Sarcastic Cooking Not Specified Not Specified

    I like your motto! I feel like after the day I had I need some cute things!

  10. Katrina @ Warm Vanilla Sugar Not Specified Not Specified

    These look absolutely perfect. Yum!

  11. nani Not Specified Not Specified

    Wow, I so have to try this recipe. Looks delicious.

  12. Tahny Not Specified Not Specified

    You can never go wrong with puff pastry!

  13. Lisa the Gourmet Wog Not Specified Not Specified

    Yum!! Olives, tomatoes and goats cheese is such a classic combo, you can’t go wrong!

  14. Debbie Not Specified Not Specified

    When life happens, eat cute things. -> not just when life happens
    Breakfast, lunch and dinner plus snacks and nibbles ;)

  15. Bev @ Bev Cooks Not Specified Not Specified

    These are geeeeenius and I’m dyyyyyying for them.

  16. Ann Orgel Not Specified Not Specified

    I made these tonight, everyone loved them! So easy and SOOOO good! Thanks for a great recipe!

  17. Amanda @ A Latte Learn Not Specified Not Specified

    These sound heavenly and so simple! I think I will give them a try this week! Thanks for the recipe.

  18. Holly Botner Not Specified Not Specified

    I’ve never had savoury palmiers. I’ve also never thought about how palmiers are made. Thanks for demystifying. I am a huge fan of your blog. With all the crazy food blogs out there, your look and recipes come across spectacularly.

  19. Amy Not Specified Not Specified

    Mmmmm I have to make these!!!

    http://yummei.blogspot.co.uk/

  20. PolaM Not Specified Not Specified

    Love it! I want to make it right now! Actually I want to eat it right now!

  21. Charul @ Tadka Masala Not Specified Not Specified

    They look sooooo cute! I am almost dying to make them now.

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  25. Adriana Not Specified Not Specified

    How long can these little guys sit before they get soggy? Could you make them the day before do you think?

    • Jenny Park Not Specified Not Specified

      You can totally make them the day before and stick them in an airtight container in the fridge…then you can refresh them in the oven for about 5 minutes before serving.

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  27. Clara Not Specified Not Specified

    Speaking of bad days… tried this recipe and found out that a spinach+blue cheese was too soft when in the moment of cutting, freezing the pastry and knife and all, it all fell apart a bit and went to the oven quite unshaped and abstract in a “let’s go to the end anyway” feeling.
    Finally, i don’t really know how but during the baking the palmiers recovered their shape quite a lot :)))
    So, nice ending, though i don’t recommend to use a filling that can be watery like spinach…

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