Go Back

Spinach and Mushroom Palmiers

Spinach and mushroom palmiers are flaky puff pastry appetizers filled with browned cremini mushrooms, wilted spinach, and Parmesan. Fold the pastry into a log, chill it, then bake the slices until puffed and deep golden.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Chilling and cooling 25 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: French
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 1 tbsp olive oil
  • 8 oz cremini mushrooms finely chopped
  • 1 shallot small, minced
  • 1 cloves garlic minced
  • 5 oz baby spinach roughly chopped
  • 0.25 tsp kosher salt
  • 0.13 tsp black pepper
  • 0.33 cup Parmesan cheese finely grated
For the palmiers
  • 1 tbsp all-purpose flour for the work surface
  • 1 puff pastry sheet, frozen (about 8 1/2 ounces), thawed but cold
  • 1 tbsp Dijon mustard
  • 1 egg large
  • 1 tbsp water

Equipment

  • 1 10-inch skillet
  • 2 baking sheets

Method
 

Cook the filling
  1. Heat the olive oil in a 10-inch skillet over medium heat, then add the mushrooms and shallot and cook for 8 to 10 minutes, stirring often, until the mushrooms are browned and the skillet is dry.
  2. Stir in the garlic and cook for 30 seconds.
  3. Add the spinach in handfuls and cook for 2 to 4 minutes, until wilted and any liquid has evaporated; season with the salt and pepper.
  4. Transfer the mixture to a plate and cool completely, then stir in the Parmesan.
Shape and bake the palmiers
  1. Heat the oven to 400°F and line two baking sheets with parchment paper.
  2. Lightly flour the work surface and roll the puff pastry into a 10-inch square.
  3. Spread the Dijon over the pastry in a thin layer, leaving a 1/2-inch border, then spread the cooled filling evenly on top.
  4. Fold two opposite sides inward to meet at the center, then fold each side inward again to meet in the middle and fold one half over the other.
  5. Chill the log for 20 minutes.
  6. Cut the log crosswise into 1/2-inch slices and arrange them cut side up, 10 per baking sheet.
  7. Beat the egg with the water and brush the tops lightly.
  8. Bake both sheets for 16 to 20 minutes, switching their oven positions and rotating them halfway through, until the palmiers are puffed and deep golden.
  9. Cool on the sheets for 5 minutes before serving.

Notes

For crisp layers, make sure the filling is completely cool and the liquid has evaporated before spreading it on the pastry. Refrigerate leftovers in an airtight container for up to 3 days; freeze baked palmiers for up to 2 months. Use vegetarian Parmesan if needed.