Chestnut, Sage & Parmesan Palmiers

Chestnut, Sage & Parmesan Palmiers

During my first Christmas of being fully vegetarian, a shopping trip taught me that vegetarian party food is not that easy to find. After wading through the meat and fish options, you’re pretty much left with only mozzarella sticks and vegetable spring rolls. If you want something a bit more interesting, but also super easy to make, these Chestnut, Sage & Parmesan Palmiers are a perfect canape option. Using ready made pastry and pre-prepared chestnut make this a quick and simple snack to prepare. They’re extremely moreish and I can assure you that meat eaters will love them too, plus they look really pretty! Don’t forget to check the parmesan you use is vegetarian friendly, as some contains rennet which makes it unsuitable.

Step by step…

To make the filling I mashed together the chestnut puree, sage, parmesan and salt.

I rolled out the pastry and spread the filling evenly all over it.

Then I rolled the pastry up from either side until it met in the middle.

I wrapped it up tightly in baking paper and cling film, and put it in the freezer for 15 minutes.

Then I sliced it up and laid the pieces out onto a baking tray.

Chestnut, Sage & Parmesan Palmiers

They baked for 15 minutes until they were golden.

Chestnut, Sage & Parmesan Palmiers

The Chestnut, Sage & Parmesan Palmiers were absolutely yummy, the cheesy flavour and fragrant sage really come through and make you want more and more of these crispy treats!

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Chestnut, Sage & Parmesan Palmiers
5 from 1 vote

Chestnut, Sage & Parmesan Palmiers

Puff pastry canapes or snacks, filled with chestnut puree, sage and parmesan

Course Appetizer
Cuisine European
Keyword Savoury
Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings 18
Author thebakingexplorer


  • 320 g Puff Pastry Sheet
  • 200 g Chestnut Puree
  • 50 g Parmesan (make sure it contains no rennet)
  • 2 tsp Dried sage
  • 1/2 tsp Salt


  1. Take the pastry out of the fridge, remove it from the packaging and leave it to come to room temperature for 15 minutes

  2. To make the filling, mash together the chestnut puree, sage, parmesan and salt

  3. Roll out the pastry and spread the filling evenly all over it

  4. Roll the pastry up from either longest side until it meets in the middle

  5. Wrap it up tightly in baking paper and put it in the freezer for 15 minutes, meanwhile pre-heat your oven to 180C Fan/200C/375F/Gas Mark 6

  6. Take the pastry out of the freezer and slice it into pieces about 1cm thick, lay the pieces onto baking paper lined baking trays

  7. Bake them for 15 minutes until they are golden

  8. Serve warm. They can be eaten cold but the pastry won't be as crispy. They can be re-heated on the same temperature for 5 minutes

If you like this, check out more of my Savoury recipes!

Or you might like my Christmas recipes!

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21 comments / Add your comment below

  1. Kat we love baking with puff pastry sheets and we haven’t actually tried palmier shapes yet! I love the idea of chestnut and sage so we’ll sure be trying these. Thanks for linking up and sharing at Fiesta Friday!

    1. I bake with puff pastry sheets all the time too and this was the first time I’d tried palmier shapes – I hope you enjoy them!

  2. Quick and easy appetizer – so many uses with puff pastry. I made 4 leaf clovers not too long ago the same way you did but used pesto. It was bright green before baking and lost its color unfortunately after baking. Your ingredients seem to have kept their color. Happy Fiesta Friday!

    1. It was the first time I’d used it too, it came ready made in a packet so it was really handy!

  3. 5 stars
    hi Kat sorry for being a little late popping over to comment. I love the presentation of your palmiers – so festive and attractive. The flavours sound delicious too.
    Thank you for linking to #Bakeoftheweek xx

    1. I agree, I also tried brie & cranberry but the cheese all melted out a bit so they weren’t so pretty – still tasty though!

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