My kids will eat anything pizza even fancy schmancy appetizers that end in palmiers. But the great thing about palmiers is that the pronunciation is the most complicated part (Palm-e-a). Sweet palmiers can be as simple as two ingredients: puff pastry and sugar. Savory palmiers aren’t much more complicated: sprinkle chosen toppings on puff pastry. Palmiers can be made ahead and they freeze well making them a perfect choice for a no-fuss appetizer that wows your guests.
Palmiers are known as elephant ears because of their shape. I served elephant ears stuffed with goat cheese, pesto, sundried tomatoes, and pine nuts for my sister’s vintage circus-themed baby shower. Then when my daughter’s first birthday rolled around, I decided I would again throw a circus theme, and this time I would make pizza elephant ears. Serve Pizza Palmiers at a Dumbo party, Dr. Seuss shindig, or an elephant gray baby shower. Palmiers also make a fine appetizer for a holiday party, Super Bowl shindig, cocktail party, and so much more.
I love that palmiers can be filled with sweet or savory fillings, and I am happily experimenting with both. Pizza Palmiers are filled with leftover Pizza Dip, a magical dip that is often the first to go at parties. I make a double or triple batch of Pizza Dip because it freezes well thereby making it a perfect appetizer to pull out for unexpected guests, though, to be honest, my real intention for making extra dip is that my stomach can’t get enough of Pizza Spaghetti Pie. And now Pizza Palmiers are vying for my stomach’s attention.
So, I lied. Rolling and cutting the puff pastry to form the palmiers might be more difficult than pronouncing them correctly. Rolling the puff pastry takes a bit of practice and finesse, and if you’re a perfectionist this may be the most complicated part, but even the worst of my bunch-the squished, fugly edge pieces – tasted fine even though “elephant ear” didn’t spring to mind when looking at them. Truth be told, I was intimidated the first time I made palmiers. But I got over my fear, rolled them, and then was pleasantly surprised with how easy, albeit slightly lopsided, my first roll turned out. And then I proceeded to squish them into misshapen messes when I tried to cut them. I quickly learned that refrigerating them sufficiently and cutting them with a sharp knife was the way to go.