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Rugelach Palmiers Recipe

You can customize this easy French Palmiers recipe with just about any filling you like! These are inspired by a traditional Rugelach with pecans instead of walnuts and cranberries instead of raisins. Swap all the sweet for pesto for a savory appetizer!
Print Recipe
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Dessert
Cuisine French

Ingredients
  

  • 2 sheets puff pastry, defrosted
  • 1/4 c brown sugar
  • 1.5 tsp cinnamon
  • .5 tsp nutmeg, optional
  • 3/4 c dried cranberries or raisins
  • 1 c pecans or walnuts

Instructions
 

  • Line a baking sheet with parchment paper or silpat. 
  • In a food processor or blender, combine sugar, cinnamon, cranberries and pecans. Pulse until the filling is well chopped but not too fine. (You want some larger pieces of nuts and cranberries.)
  • Unfold the puff pastry sheets and divide filling between both sheets.
  • Fold the left and right sides to meet in the middle of the puff pastry. 
  • Fold the left over the right completely. 
  • Place the folded pastry logs on the baking sheet and chill at least 30 minutes. 
  • Preheat the oven to 425. 
  • Remove puff pastry from the refrigerator and slice 1" thick slices. 
  • Place the pastry slices on the sheets, filling side up. 
  • Bake for 20 minutes, flipping pastries half way through. 
  • Bake until pastry is golden brown and filling has caramelized. 

Notes

Puff pastry sheets can be found in the frozen section of your grocery store; Pepperidge Farms is my favorite brand. 
To defrost your puff pastry, place in the fridge overnight or thaw on the counter. The dough is ready when it is pliable but still cool and takes about 30 minutes on the counter. 
Keyword cookies, palmiers, rugelach