Bacon, Gruyère & Caramelized Onion Palmiers Recipe

Savory palmiers filled with bacon, Gruyère, caramelized onions, and a touch of cream-style horseradish make an easy, elegant puff pastry appetizer. They freeze well, so you can prep ahead for stress-free entertaining.

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What are Palmiers?

Palmiers, also known as “elephant ears” or “palm leaves,” are classic French pastries made from puff pastry folded or rolled from both sides, sliced, and baked until crisp and flaky. While the traditional version is sweet, these savory palmiers replace sugar with cream-style horseradish and add Gruyère, bacon, caramelized onions, and herbs for a flavorful bite-sized appetizer.

What You’ll Need to Make Savory Palmiers

This recipe uses two sheets of defrosted puff pastry (about a 17-ounce package). Choose a butter-based pastry for richer flavor or a vegetable-oil/shortening-based pastry if you prefer. The filling starts with a thin layer of cream-style horseradish — use about 1 tablespoon per sheet for a subtle kick, or increase to taste for more heat.

Other filling components include shredded Gruyère, crisp-cooked and crumbled bacon, caramelized onions, and fresh thyme. These ingredients combine for a savory, balanced bite that pairs well with cocktails or wine.

Tips for Making this Recipe

Savory palmiers are straightforward to prepare: roll out the pastry if needed, spread the fillings, roll the dough into a log, chill, slice, and bake. The pastry should be roughly 1/8-inch thick before filling. After adding the ingredients, press gently with plastic wrap or parchment to compact the layers — this makes slicing cleaner and helps the palmiers hold their shape.

Shaping The Palmiers

To shape the palmiers, start rolling from one long edge toward the center, then roll the opposite edge to meet it in the middle to form a double log. A few drops of water will help the two rolls adhere if they don’t stick on their own. Chill the rolled logs thoroughly — chilling firms the dough and prevents the pastry fat from melting too quickly during baking, which gives a better rise and flakier layers.

Slice the chilled log into about 1/4-inch-thick pieces for small, crisp bites; for taller, puffier palmiers, slice 1/2-inch thick and add a few extra minutes to the bake time.

Making Savory Palmiers Ahead

These palmiers are ideal for make-ahead entertaining. Caramelize the onions and cook the bacon a day ahead, then assemble and chill when you’re ready to bake. You can also assemble whole rolls and freeze them, or slice the unbaked palmiers and freeze the slices on a parchment-lined sheet until solid before transferring to freezer bags.

If freezing whole rolls, wrap tightly in plastic and thaw before slicing and baking. If baking from frozen, place slices on a parchment-lined sheet and bake 15–18 minutes at 400°F, rotating halfway through, until golden and flaky. Whether frozen as rolls or slices, they keep well for about a month. Baked palmiers are best served warm and don’t store as well once baked.

More Easy Appetizer Recipes:

• Ham & Cheese Puff Pastry Slab Pie
• Italian-Style Deviled Eggs with Garlic & Basil
• Spinach-Artichoke Dip
• Maple-Sriracha Devils on Horseback
• Bacon Wrapped Shrimp with Bourbon Glaze

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