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A plate of puff pastry pinwheels with a bacon jam filling, garnished with sprigs of rosemary, arranged on parchment paper.
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Bacon Jam Palmiers

Flaky puff pastry spirals filled with bourbon bacon jam and melted Gruyère. The freezer step is non-negotiable and takes 10 minutes of effort for perfect slices.
Prep Time15 minutes
Cook Time20 minutes
freezer30 minutes
Total Time1 hour 5 minutes
Course: Appetizer
Cuisine: American
Servings: 14 servings
Calories: 174kcal
Author: Kita Roberts

Equipment

Ingredients

bourbon bacon jam

  • 1 sheet 1 sheet frozen puff pastry thawed but still cold
  • 1/2 cup bourbon bacon jam
  • 1 cup Gruyère freshly grated
  • 1 large egg
  • 1 tbsp water
  • flour for dusting

For Garnish (optional)

  • fresh thyme, rosemary, or chives chopped

Instructions

Prep the Pastry

  • Lightly flour your work surface. Unfold the puff pastry and trim to a clean rectangle if needed. If edges have cracked, press together.
    A rolling pin rests on a sheet of rolled-out piff pastry beside a bowl of bacon jam on a marble surface.

Add the Filling

  • Spread bacon jam in a thin, even layer over the entire surface, leaving a 1/2-inch border at the edges. Scatter Gruyère evenly over the jam and press gently to adhere.
    A sheet of dough topped with shredded cheese and a dark, chunky bacon jam, laid out on a light marble surface.

Roll and Seal

  • Roll both long sides tightly toward the center until they meet. Press the seam firmly together.
    Hands rolling dough filled with grated cheese and bacon jam on a countertop, with a rolling pin and bowl in the background.

Freeze the Log

  • Wrap the log in parchment or plastic wrap. Freeze for 30 to 45 minutes until firm.

Slice

  • Preheat oven to 400°F. Line a baking sheet with parchment. Remove log from freezer and slice into 1/2-inch rounds with a sharp knife. Arrange 2 inches apart on the prepared baking sheet.
    A baking tray lined with parchment paper holds eight unbaked bacon jam palmiers arranged in rows.

Egg Wash and Bake

  • Beat egg with water. Brush tops of palmiers with egg wash. Bake 15 to 20 minutes until puffed and deep golden brown. Watch closely in the final 3 minutes.
    A red silicone brush applies egg wash to unbaked bacon jam palmiers arranged on a parchment-lined baking tray.

Cool and Serve

  • Cool on the pan for 5 minutes — they crisp as they cool. Garnish with fresh herbs.
    A baking tray with fifteen bacon jam palmier pastries arranged on parchment paper, some with slightly browned edges.

Notes

  • Make-ahead: Wrap the unbaked log tightly and freeze up to 1 month. Slice directly from frozen, add 2–3 min to bake time. 
  • Storage: Airtight container at room temperature up to 2 days. Reheat at 350°F for 5 minutes. Never microwave. 
  • Cheese swap: Aged sharp cheddar or Parmesan work. Avoid mozzarella (too wet). 
  • Parchment is mandatory. The jam bubbles over so it makes clean up alot easier.

Nutrition

Serving: 1serving | Calories: 174kcal | Carbohydrates: 16g | Protein: 5g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.001g | Cholesterol: 22mg | Sodium: 119mg | Potassium: 32mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 107IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 1mg