- 2 9x9 sheets puff pastry
- ¾ cup gochujang
- ½ cup parmesan, grated
- ¼ cup black sesame seeds
- ¼ cup white sesame seeds
- ¼ cup honey
We Put a Savory Spin on French Palmiers by Filling Them up with Korean Chili PasteOctober 20, 2019
Palmiers are some of the easiest French pastries to make. Also called “palm leaves,” “pig/elephant ears,” or “French hearts,” these cookies are often enjoyed for breakfast, as a snack, or for dessert. The most classic version only needs three ingredients: puff pastry, butter, and sugar. It’s very easy to customize, with most recipes ending with sweet combinations like cinnamon or dark chocolate palmiers. For our version, we’re giving it a savory twist. And we’re introducing it to an ingredient from the other side of the world—gochujang, or Korean chili paste.
Now, we know that the combo gochujang, parmesan, sesame seeds, and honey warrants raised brows. (There were some of us in the team who also thought it was too random.) But it works. At first bite, the palmiers taste like pizza a bit. Then, the gochujang hits you right at the end. Their crunchy texture and bite-sized shape reminded us of tiny pretzels. That said, these are definitely great to snack on.
Spicy Gochujang Palmiers
- Serves: 4-6 people
- Active time: 1 hr
- Total time: 1 hr
- Difficulty: Easy
- In a small bowl, mix together parmesan, black sesame seeds, and white sesame seeds until combined.
- Take one sheet of puff pastry and spread half of the gochujuang to the edges.
- Take half of the sesame and cheese mixture and sprinkle evenly over the gochujang.
- Drizzle over half of the honey, then repeat steps with the other half of the ingredients.
- Take one side of the puff pastry and roll into a tight log towards the center, stopping at the center of the sheet of pastry.
- Do the same with the other side until the two rolls meet, forming a ‘heart’ or ‘elephant ear’ shape.
- Do the same with the remaining sheet of pastry then refrigerate until firm, about 30 minutes up to an hour.
- Preheat oven to 375F.
- Once the rolls are chilled, slice into pieces about ½ inch thick and lay on a parchment lined baking sheet about 1 inch apart.
- Bake in the oven until pastry is golden brown, 10-15 minutes.
- Let cool completely before serving.