Last Updated September 12th, 2019 at 06:21 pm by Lisa
– 1 sheet frozen puff pastry thawed (1 box has 2 sheets) 3 ingredient Brie and Bacon Palmiers made in minutes with crispy puff pastry, bacon, and melted brie. Bake in 15 minutes, give as a wonderful food gift!
I know, I know bacon and brie…it is a thing around here…
Lidy of French Garden House and I created this series of Autumn Entertaining recipes, here is the appetizer table we collaborated on together! I think it is so pretty, and so so easy…
And these make incredible food gifts, simply place a few in a gorgeous little bowl, tie with a ribbon and tag….how thoughtful to bring to a hostess!
Full disclosure, these little palmiers are almost impossible to eat just one. Hey, I am just here saying. Believe me I tried, and so have several other friends…enjoy, they are delish!
Can you freeze these Brie and Bacon Palmiers?
You could, but they are best served fresh!
How long will these Brie and Bacon Palmiers last?
They should last a good 2-3 days. I would definitely recommend reheating them before you serve them. You can pop them in the oven at 350F for about 10-15 minutes and they will be DELICIOUS!
What do you need to make these delicious Brie and Bacon Palmiers?
- 1 sheet frozen puff pastry thawed (1 box has 2 sheets)
- 1/2 block of soft brie 3 oz, room temp (you can eat the rind, or remove as you wish)
- 1/2 cup crumbled crispy bacon try fully cooked bacon and crisp in microwave
So, how do you make them?
All The Best Dishes,
Lisa
XO
Brie and Bacon Palmiers
Ingredients
- 1 sheet frozen puff pastry thawed (1 box has 2 sheets)
- 1/2 block of soft brie 3 oz, room temp (you can eat the rind, or remove as you wish)
- 1/2 cup crumbled crispy bacon try fully cooked bacon and crisp in microwave
Instructions
- Preheat oven to 400.
- Line a large baking sheets with parchment paper.
- Make crispy bacon. Crumble. Set aside.
- Pull puff pastry from freezer, let defrost on counter 20 minutes.
- Gently roll out puff pastry to a 10 x 10-inch rectangle on a lightly floured surface.
- Dot with small pieces of brie (about 1/2 wedge brie) and sprinkle with 1/2 cup crispy bacon.
- Roll in 1” from each side, keep folding in 1” from each, the edges meet in the middle. Turn on its side.
- Very important: cover with plastic wrap, and chill in the fridge for at least 30 minutes. This helps it easily slice palmiers.
- Use a small serrated knife, cut the entire piece pastry into 1/2. (TIP: Start in the middle, slice and keep cutting each piece in 1/2 in middle until you have 16 total slices).
- Place each slice on the prepared parchment baking sheet. Push into shape if it loses its shape.
- Bake for 12-15 minutes or until golden brown. Lighter color baking sheets may require a few more minute than a darker baking sheet.
- Remove from oven and serve warm.
Notes
Nutrition
We also served Meyer Lemon Tapenade on our table, is an appetizer made in minutes and has amazing fresh flavor!
If brie and bacon are your kinda thing, try these Mini Brie and Bacon Quiches ~ perfect for brunch entertaining!
Lisa, these are beyond delicious! I think this is an heirloom recipe I will hand down to my grandchildren, they are so good.
Perfect for the holidays, entertaining, hostess gifts, any time!
Thank you so much. Awww, that is the sweetest thing to think of, an heirloom recipe! Well, we know your husband approved.. I think this recipe might be served on our Thanksgiving weekend happy hour table!
I plan on making these, but wondered if when you prepared them through step 10, is it possible to then freeze them?
I don’t know how well they would cook from a frozen state or is it necessary for them to be cooked from a thawed state only?
Hi Gi! Although I have not tested this, my best guess is the puff pastry needs the heat of the oven to bake evenly with ingredients that are not frozen. It might work, but again I have never tried it… If you do try this, will you let us know how they turn out?
WOW — these were a HUGE hit at my Oscars party! Definitely double (or triple) the recipe if you are having guests. They are addictive, even my kids devoured them. Thumbs up!