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Smoked Salmon Palmiers

  • Prep Time: 10m
  • Cook Time: 20m
  • Total Time: 30m


  • 1/2 Sheet puffed pastry
  • 1 Egg, beaten
  • 2 tsp. Poppy seeds
  • 3 tbsp. Mascarpone cheese
  • 4 oz Smoked salmon
  • 1 tbsp. Chives, chopped
  • 1 tbsp. Dill


  1. Preheat oven to 400°F.
  2. Roll out the puffed pastry until it is 1/4" thick, and rectangular in shape. Some frozen varieties are already this thickness, so rolling may be unnecessary.
  3. Brush one side of the puffed pastry with the beaten egg and sprinkle generously and evenly with sesame seeds.
  4. Flip over the pastry (the sesame seed side with egg wash will be face down). Spread the mascarpone cheese evenly over the puffed pastry. Top with an even layer of smoked salmon, then sprinkle evenly with dill.
  5. Tightly roll each longer half of the puffed pastry until you reach the center. Slice into 1/3" thick pieces and place, cut-side up, on a baking tray lined with baking parchment.
  6. Bake for 20-25 mins until puffed up and golden brown. Let to cool on a wire rack. Sprinkle fresh chives over the palmiers and serve. Note: If not baking immediately, Chill until ready to bake, or freeze for up to 2 months. If baking from frozen, cook for an extra 5 mins.