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    Chestnut, Sage & Parmesan Palmiers

    18/12/2017 by thebakingexplorer 22 Comments

    Jump to Recipe Print Recipe

    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 anima rennet which makes it unsuitable.

    Chestnut, Sage & Parmesan Palmiers

    For the full recipe with measurements, head to the recipe card at the end of this post.

    How to make Chestnut, Sage & Parmesan Palmiers

    To make the filling, mash together the chestnut puree, sage, parmesan and salt. Roll out the pastry and spread the filling evenly all over it. Then roll the pastry up from either side until it meets in the middle.

    Wrap it up tightly in baking paper and cling film, and put it in the freezer for 15 minutes. Then slice it up and lay the pieces out onto a baking tray. Bake them for 15 minutes until they are golden.

    Chestnut, Sage & Parmesan Palmiers

    Can this recipe be made gluten free?

    For gluten free you can replace the puff pastry sheet with a gluten free puff pastry sheet. Please check the labels of everything you use if you are serving this recipe to someone with an allergy or intolerance.

    Chestnut, Sage & Parmesan Palmiers

    Troubleshooting

    If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

    Recommended equipment & ingredients*

    • Mixing bowls
    • Baking trays
    • Cooling rack
    • Kitchen scales

    *I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

    Chestnut, Sage & Parmesan Palmiers

    Chestnut, Sage & Parmesan Palmiers

    Puff pastry canapes or snacks, filled with chestnut puree, sage and parmesan
    5 from 4 votes
    Print Pin Rate
    Course: Appetizer
    Cuisine: European
    Keyword: Savoury
    Prep Time: 35 minutes
    Cook Time: 15 minutes
    Total Time: 50 minutes
    Servings: 18
    Author: thebakingexplorer

    Ingredients

    • 320 g Puff Pastry Sheet
    • 200 g Chestnut Puree
    • 50 g Parmesan (make sure vegetarian friendly is serving to vegetarians)
    • 2 tsp Dried sage
    • ½ tsp Salt
    Metric - US Customary

    Instructions

    • Take the pastry out of the fridge, remove it from the packaging and leave it to come to room temperature for 15 minutes
    • To make the filling, mash together the chestnut puree, sage, parmesan and salt
    • Roll out the pastry and spread the filling evenly all over it
    • Roll the pastry up from either longest side until it meets in the middle
    • 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
    • Take the pastry out of the freezer and slice it into pieces about 1cm thick, lay the pieces onto baking paper lined baking trays
    • Bake them for 15 minutes until they are golden
    • 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
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Nutrition

    Calories: 131kcal | Carbohydrates: 13g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 2mg | Sodium: 155mg | Potassium: 67mg | Fiber: 1g | Sugar: 1g | Vitamin A: 25IU | Vitamin C: 4mg | Calcium: 37mg | Iron: 1mg

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

    Or you might like my Christmas recipes!

    « Candy Cane Cheesecake (No Bake)
    Prosecco & Strawberry Cupcakes »

    Reader Interactions

    Comments

    1. Life Diet Health

      December 18, 2017 at 10:20 pm

      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!

      Reply
      • thebakingexplorer

        January 05, 2018 at 10:33 am

        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!

        Reply
    2. Judith Graber

      December 18, 2017 at 10:26 pm

      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!

      Reply
      • thebakingexplorer

        January 05, 2018 at 10:34 am

        The four leaf clovers with pesto is such a good idea!

        Reply
    3. Jas @All that's Jas

      December 19, 2017 at 2:10 am

      What a great idea! I've never used chestnuts in a savory recipe. Love how you placed them to shape a Christmas tree. Clever 🙂

      Reply
      • thebakingexplorer

        January 05, 2018 at 10:35 am

        Thanks Jas! I was feeling very festive that day!

        Reply
    4. Jhuls @ The Not So Creative Cook

      December 19, 2017 at 6:22 am

      I wanted to try making palmiers since forever, but I haven't made them until now. These look really delicious and perfect bites for any party! Thanks for sharing, Kat!

      Reply
      • thebakingexplorer

        January 05, 2018 at 10:36 am

        Thank you! They are so easy to make Jhuls, much easier than I expected.

        Reply
    5. Monika Dabrowski

      December 19, 2017 at 8:00 am

      5 stars
      What a tasty and easy to make party food idea! Great flavours:) Pinned

      Reply
      • thebakingexplorer

        January 05, 2018 at 10:37 am

        Thanks Monika!

        Reply
    6. cakespy

      December 19, 2017 at 12:01 pm

      This is incredibly wonderful!! I have never seen savory palmiers before but I'm totes into it!

      Reply
      • thebakingexplorer

        January 05, 2018 at 10:38 am

        Thank you so much! They are great savoury snacks/canapes 🙂

        Reply
    7. frugal hausfrau

      December 22, 2017 at 2:38 am

      Beautiful recipe! I don't recall ever working with chestnut puree before, but I can imagine how good this is!

      Mollie

      Reply
      • thebakingexplorer

        January 05, 2018 at 11:45 am

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

        Reply
    8. jenny paulin

      December 22, 2017 at 5:45 pm

      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

      Reply
      • thebakingexplorer

        January 05, 2018 at 11:46 am

        Thank you so much Jenny! Better late than never I always say 😀

        Reply
    9. Stephanie ReadsWell

      December 23, 2017 at 3:29 pm

      This one is my family's favorite appetizer. It is hard to keep its color. Quick, easy, and delicious.

      Reply
      • thebakingexplorer

        January 05, 2018 at 11:46 am

        I'm so glad you enjoy it too!

        Reply
    10. Kate - gluten free alchemist

      January 01, 2018 at 5:25 pm

      Lovely flavours. Palmiers are so perfect for festive nibbles and you have so many options for filling them..... veggie or not! Chestnut is so seasonal... I bet they tasted delicious xx

      Reply
      • thebakingexplorer

        January 05, 2018 at 11:47 am

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

        Reply
    11. Stela Tan

      February 21, 2018 at 9:57 am

      5 stars
      Yummy.

      Reply
    12. Cheryl

      February 25, 2021 at 9:42 am

      5 stars
      That is one great and awesome recipe.

      Reply

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