In Good FlavorCorned beef, sauerkraut, and Swiss cheese are rolled up in puff pastry to create delicious Corned Beef Palmiers. These tasty treats are not only ideal for St. Patrick’s Day, but they also make excellent appetizers and party snacks throughout the year. Plus, they pair wonderfully with a nice cold beer!
With St. Patrick’s Day around the corner, these savory palmiers are the perfect addition to the celebration menu. They are made with flaky puff pastry, store-bought corned beef, sauerkraut, and Swiss cheese. The combination of salty, briny, and sour, along with the mild and nutty flavor of the cheese, is fantastic! Oh yeah, it’s the kind of food that goes amazingly well with beer. I’m not a beer drinker, but when I eat this, I just want to grab a cold one to enjoy with it.
Deli corned beef is used in this recipe, but leftover corned beef can certainly be used. Who wouldn’t like to enjoy these palmiers after the holiday as well? I’m addicted to them and certainly won’t wait until next St. Patrick’s Day to partake again. These palmiers are simply delicious party foods that will be a crowd-pleaser no matter the occasion…they are definitely game day eats material!
Recipe highlights:
- Roll out puff pastry sheet on a parchment paper-lined work surface.
- Layer 1/3 of the shredded Swiss cheese onto puff pastry.
- Layer the filling ingredients in the following order: corned beef, sauerkraut, and the remaining cheese.
- Roll the two longer sides of the puff pastry into logs, meeting at the center.
- Wrap plastic wrap and refrigerate for 30 minutes.
- Cut into 1/3 to 1/2-inch thick slices and place on a greased or parchment-lined baking sheet.
- Brush the sides of the palmiers with a beaten egg.
- Bake for 16-18 minutes at 375° F.
- Refer to the recipe card below for detailed instructions and tips.
What to serve with these palmiers:
They are flavorful and delicious alone. Of course, it’s always more fun when there’s dipping sauce involved. Russian dressing, Thousand Island dressing, or Dijon mustard are all great options. Make your own dressing from scratch if you like, but store-bought is fine with me.
Can these be made ahead?
Yes. They can be baked and kept refrigerated for 2-3 days or frozen for longer until ready to use. To reheat, bake at 350° F on a greased baking sheet for 5 minutes or until hot. Frozen palmiers can be reheated straight from the freezer. They take a minute longer than refrigerated ones to reheat.
Recommended supplies:
(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)
- Baking sheet—this is non-stick and warp-resistant. I have this and have been happy with it.
- Parchment paper helps keep pastry dough from sticking.
- These silicone pastry brushes are perfect for applying the beaten egg onto the palmiers.
- A serrated knife cuts through the unbaked palmier roll without pinching the ends together.
- Rolling pin—the benefit of this marble rolling pin is its ability to stay cold longer than wooden ones. Just chill in the refrigerator or freezer before use. The cold rolling pins reduce the likelihood of butter melting, which results in flakier crusts.
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Corned Beef Palmiers
Description
Corned beef, sauerkraut, and Swiss cheese are rolled up in puff pastry to create delicious Corned Beef Palmiers. These tasty treats are not only ideal for St. Patrick’s Day, but they also make excellent appetizers and party snacks throughout the year. Plus, they pair wonderfully with a nice cold beer!
Ingredients
Instructions
- Place puff pastry onto parchment or wax paper-lined work surface. Use a rolling pin to stretch the pastry sheet slightly and smooth out cracks.
- Sprinkle 1/3 of the cheese onto the puff pastry, avoiding the outer 1/2-inch border.
- Layer corned beef over cheese, avoiding the outer edges.
- Add a layer of sauerkraut and the remaining cheese.
- Working on one of the longer sides of the puff pastry, roll the pastry into a log, stopping at the center.
- Roll the opposite side into a log, stopping at the center to form a double coil.
- Wrap the pastry roll in plastic wrap. Chill for 30 minutes.
- Preheat oven to 375 degrees F.
- Place the pastry roll bottom-side-up. Use a serrated knife to cut into 1/3 to 1/2-inch thick slices.
- Place the slices 2 inches apart on a greased or parchment-lined baking sheet.
- Brush the sides of the palmiers with the beaten egg.
- Bake for 16-18 minutes on the upper rack until lightly golden.
- Serve alone or with dipping sauce of choice.
- Makes about 18 palmiers depending on the thickness of your slices.
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These are beautiful and creative and I wish I had one right now! Your instruction pictures are really detailed and helpful!
Thank you Inger! I wish there was a way for me to share!
These are easy to make, but I wanted to make it as easy as possible for others to replicate 🙂
This sound like a great appetizer to serve with a glass of wine when we can once again entertain.
That does sounds wonderful. Thank goodness there is real hope that day will come soon!