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Cheese & Truffle Palmier Hearts

These crunchy, puff pastry palmiers are layered with pecorino romano cheese and truffle oil to leave a lasting impression! With only 3 ingredients, they are easy and fun to make!

Close up of Palmier heart

I started writing something about putting your heart on a platter for the love of your life, but then I realized it had a heavy Psycho, creepy-murderer vibe... So, whatever you do, DON’T put your heart on a platter, put these little Cheese & Truffle Palmiers on a platter instead. They go beautifully with cocktails or champagne!

These little nibbles look sophisticated, and they couldn’t be easier to make. They only require 3 ingredients, and you can prepare them ahead, change up the fillings, or even shape them into an engagement rings if your other half needs a hint! xoxo Kirsty

Palmier hearts on platter

Truffle & Cheese Palmier Hearts

Makes 24 small, or 12 large hearts

  • One package all-butter puff pastry, defrosted & chilled

  • 1 tablespoon truffle oil OR 2 teaspoons truffle powder plus 1 tablespoon olive oil

  • 1/2 cup finely grated pecorino romano or parmesan cheese

Roll out the chilled puff pastry, brush evenly with the truffle oil. If using truffle powder, brush with olive oil and sprinkle on the truffle powder.

Sprinkle over the cheese evenly.

To roll the pastry, start at the long end of the rectangle to make mini palmiers, and at the short end if you want to make larger palmiers. Roll one side carefully towards the middle of the puff pastry sheet, then roll the other side to meet in the middle. It doesn’t need to be too tight. Once it’s rolled, cover and chill in the freezer for 10 minutes.

Preheat the oven to 400F (200C). Line two baking sheets with parchment paper. After 10 minutes have passed, remove the pastry log from the freezer and slice it, roughly 1/4” (1/2cm) thick.

Place the slices flat on the prepared baking sheets, and pinch the bottom, rounded parts together to form heart shapes. Leave a bit of space between them so that they can expand.

Bake for 10-12 minutes for the minis, and 15 minutes for the larger palmiers, until golden brown and crisp. Leave them on the trays to cool for 3 minutes before transferring them to a wire rack. They’re best served slightly warm.

If you’re making these ahead, they can be reheated in a 350F (180C) oven for 5 minutes.

Other savoury options include:

  • Tomato, artichoke or olive tapenade

  • Bacon & Jalapeno

  • Fig jam with goat cheese spread & thyme

  • Pesto (our Vegan Arugula Pesto would be great!)

  • Three cheeses (just grate your favourites and sprinkle before rolling)

Or if you have a sweet tooth…

  • Nutella

  • Cinnamon sugar

  • Raspberry sugar (crushed dried raspberries mixed with sugar)

  • Peanut butter and jelly!

Palmier heart

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