Lisa Lamontagne

CT LIVE!: New Year's Eve Appetizer

Fig and Ricotta Palmiers

Yield: 16 palmiers

  • One sheet of store-bought puff pastry, defrosted
  • ¼ cup fig jam
  • 2 Tbsp. ricotta cheese
  • 2 Tbsp. chopped walnuts, toasted
  • 2 Tbsp. chopped fresh rosemary
  • Salt and Pepper
  • One egg beaten with 2 Tbsp. water

1. Preheat oven to 400 degrees. Spread out walnuts on an unlined sheet tray and toast in the oven for 5 minutes. Once they've cooled, chop finely.

2. Flour a large wooden cutting board. Unroll one sheet of puff pastry and sprinkle the top lightly with flour. Roll out the puff pastry sheet until it's a 13x9" rectangle.

3. Using an offset spatula, spread on the fig jam evenly across the top of the puff pastry.

4. Spread the ricotta cheese on top of the fig jam, following the same process as stated previously.

5. Sprinkle on walnuts, rosemary, salt and pepper.

6. Fold the right side over by about 2" and press down gently. Fold again until it meets in the middle. Repeat with the left side, making sure both folds are touching each other. Fold the right side on top of the left side.

7. Slice palmiers into ½" pieces. On a parchment lined cookie sheet, lay the flat side of the palmier down. Brush each palmier lightly with egg wash.

8. Cook palmiers for exactly 20 minutes. Cool and serve at room temperature.

*This recipe is versatile based on what you have in the refrigerator. Ricotta can be replaced with any spreadable, mild cheese. Strawberry or apricot jam would be a delicious substitute for fig jam. Fresh thyme works in place of rosemary.

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