Fig and Goat Cheese Palmier Recipe

Fig and Goat Cheese Palmier Recipe

I’m super excited to share this mouthwatering appetizer with you today. I served Fig and Goat Cheese Palmier at my launch party in March and they were such an incredible hit, that I wanted to share the recipe with you today.

To make these crisp sweet and savory treats, begin with puff pastry. Roll the puff pastry out using a rolling pin to eliminate any creases in the dough and to form a rectangle.

Next, spread fig jam or butter all over the puff pastry rectangle in a thin layer. I got mine at Trader Joe’s.

Sprinkle on the goat cheese. Blue cheese is also incredible in this recipe.

I also like to sprinkle on some toasted and chopped walnuts. Once the rectangle has been dotted with all the fillings, roll each long end of the dough towards the center meeting in the center to create one round. Think Princess Leia’s hair! Wrap the dough log in plastic wrap and into the freezer for 20-30 minutes to chill before slicing it into 1/4 inch discs.

Place the discs on a parchment-lined baking dish and into the oven until they are golden brown and delicious.

Fig and Goat Cheese Palmier

1 sheet of puff pastry

1/3 cup fig jam, I used Trader Joe

½ cup goat cheese crumbled

¼ cup walnuts, toasted and chopped

½ teaspoon fresh thyme leaves

1 egg, beaten well

Preheat the oven to 400 degrees and line a baking sheet with parchment paper.  Using a rolling pin, roll the puff pastry out to create a smooth rectangle about 12×14 inches.  Spread the jam in a thin layer over the puff pastry.  Sprinkle the surface with goat cheese, walnuts, and thyme.  Roll each of the longer ends towards the center, jelly roll style until they meet.  Wrap the log in plastic wrap and place it in the refrigerator to chill for at least 1 hour.  Using a spare knife, cut the spirals into 1/8-inch rounds.  Place the rounds onto the prepared baking sheet.  Bush gently with the egg wash and bake for 8-12 minutes until they brown.  Be careful not to overcook, because the jam will burn. 

I’m in France now with my Paris 2024 group and then off to the Loire Valley to complete my research for Loire Valley 2025!!! Tune into my Instagram for all the latest posts and goings on!!

AND
Do you dream of cooking and tasting your way through France? Why not join me for your next adventure? Trips sell out quickly so Join the Waitlist NOW!

Au revoir!