Pancetta, Kale and Walnut Palmiers

There are some things in the world that are absolutely delightful and for me, small bites are what makes me smile. Simple treats that hold big flavors and are enjoyable enough to share, but secretly you want to snack on them by yourself.

So when I want to create a quick snack, I turn to puff pastry because you can never go wrong. Not sure if that is considered a trick or not (probably not), but who is to say that using an ingredient that speeds up the process to create a flaky, buttery pastry is wrong. To me, it allows me more time to enjoy the important things in life – family, friends and eating!

These Pancetta, Kale and Walnut Palmiers encompass all of the above; they are lovely to the eyes and fit the mold of I-hope-I-can-eat-them-all-by-myself. But of course I share, and today I share this recipe with you. Happy baking and just a little birthday shout out to myself. Hello 27.

Pancetta, Kale and Walnut Palmiers

Cook Time: 15 minutes

Yield: Serves 12


  • 1 sheet puff pastry, thawed
  • 3 oz pancetta, cooked
  • 1/4 cup walnut, chopped and toasted
  • 1/2 cup kale leaves, torn
  • 2 oz goat cheese
  • salt and pepper, to taste
  • 1 egg
  • 2 tbsp water


  1. Preheat the oven to 400 degrees F and line a baking sheet with parchment; set aside.
  2. On a lightly floured surface, roll out the puff pastry to a 10"x12" sheet. Sprinkle the puff pastry evenly with pancetta, walnuts, kale and goat cheese. Add salt and pepper to taste.
  3. Beginning on the long side, roll the end into the center; do the same on the other long side creating two rolls that meet in the center.
  4. Use a lightly floured knife to cut 1" slices and place on the lined baking sheet.
  5. In a small bowl, whisk the egg and water together. Brush the egg wash on top of the palmiers and bake for 15 minutes in the oven.
  6. Remove from the oven and allow the palmiers to rest for 5 minutes on the baking sheet before transferring to a plate to serve.

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