Irish Elephant Ears

by Dorothy Reinhold on March 27, 2015


Print This Post Print This Post Irish Elephant Ears | Savory Irish Palmiers appetizer recipe | ShockinglyDelicious.com

Irish Elephant Ears are savory puff pastry appetizers stuffed with Irish Dubliner cheese and parsley. They’re great with beer, wine or a beverage during cocktail hour, or as a go-along for soup or salad.

St. Patrick’s Day might have been 10 days ago, but that hasn’t stopped me from continuing to be charmed by  all things Irish and magically delicious.

The beer has changed from green back to its normal color, but you still need something to nibble with your libation, don’t you?

I offer you the easy-to-make Irish Elephant Ears, a savory palmier made with puff pastry, Irish Dubliner cheese, some lightly dried parsley, a little mustard to glue it all together, and a turn in the oven. Palmiers are usually sweet and stuffed with sugar, but today we’re going the savory route.

The Dubliner cheese is straight from grass-fed cows in the mother country but available in your grocery store.  It’s a robust aged cheese with a slightly hard texture, and depending on the taster, you’ll find it described as nutty, sharp or even sweet. Yes, it CAN be all three things at once! It does well on a cheese plate or in a grilled cheese sandwich.

Making Irish Elephant Ears on ShockinglyDelicious.comBaking Irish Elephant Ears on ShockinglyDelicious.comSavory Irish Elephant Ears appetizer recipe on ShockinglyDelicious.comLet’s stuff it into puff pastry though. It was destiny.

Irish Elephant Ears

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: 12 pieces

These savory appetizers are great with beer, wine or a beverage during cocktail hour, or as a go-along for soup or salad. Irish Dubliner and parsley make a classic savory filling.

Ingredients

  • 1 sheet frozen puff pastry, thawed (half a 17.3-ounce package of Pepperidge Farm Puff Pastry Sheets)
  • 2 teaspoons Dijon mustard
  • 2 ounces shredded Dubliner cheese (about 1/2 cup)
  • 1-2 tablespoons finely minced parsley

Directions

  1. Place thawed but cold pastry on a lightly floured surface with a short side closest to you. With a rolling pin, roll gently to smooth creases. (You are not rolling to gain size.)
  2. Using a small offset spatula or icing spatula, spread mustard evenly over surface of puff pastry. Sprinkle with the cheese and parsley. Starting from the short side nearest you, roll up the pastry sheet tightly just to the center; similarly, roll the other side toward the center; and lightly press rolled halves together so they touch.
  3. Carefully place pastry roll on a plate and pop it into the freezer for 10-15 minutes. This will make it easier to slice.
  4. Heat the oven to 375º F/190º C. Line a baking sheet with parchment paper. Using a slender, long knife, cut the roll into 12 even slices. (See note below.) Place slices slightly apart on the prepared sheet and bake for 15 minutes, until golden. Remove from oven and serve warm or at room temperature
  5. (Can be made ahead, wrapped in an airtight container and frozen. Reheat in 375º F/190º C oven for about five minutes.)
  6. Makes 12.

Notes

Tip about cutting: To make even slices, I cut the roll in half, and then each half into halves, so there are 4 chunks of roll. Each chunk then gets cut into 3 slices, which yields exactly 12. If you just start from one end and begin cutting slices, you are likely to have uneven slices, as you make your way slicing down the roll and realize you are either cutting too thin or too thick. With my way, you are creating smaller rolls that are easier to gauge by eye.

https://www.shockinglydelicious.com/irish-elephant-ears/

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{ 39 comments… read them below or add one }

Jessica @ Sprinkle Some Sugar March 31, 2015 at 6:16 am

Love these! So simple yet packed with lots of yummy flavors. My kind of recipe 🙂

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Dorothy Reinhold March 31, 2015 at 11:38 am

Thanks Jessica!

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Nancy P.@thebittersideofsweet March 30, 2015 at 6:22 am

That is one of the best cheeses out there! Love the ears!

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Dorothy Reinhold March 31, 2015 at 5:15 am

Thanks Nancy!

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Maureen March 29, 2015 at 3:26 am

Everyone’s eyes would light up when these make their entrance to any party. So delicious and lovely to look at.

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Dorothy Reinhold March 29, 2015 at 3:24 pm

Thank you Maureen!

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Elena March 27, 2015 at 6:35 pm

Yum! I love sweet elephant ears, but I haven’t ever tried a savory twist. What a great idea. You can’t go wrong with cheese and puff pastry, ever.

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Dorothy Reinhold March 28, 2015 at 9:26 am

Elena,
Exactly right. The puff pastry thing, whatever it is, will be the first to go.

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Dorothy Reinhold March 28, 2015 at 7:08 pm

Elena,
Ever, ever, EVER!

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Valerie March 27, 2015 at 4:27 pm

Those are beautiful! I much prefer savory over sweet, especially anything with cheese!

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Dorothy Reinhold March 28, 2015 at 9:26 am

Valerie,
You and I can be in the “cheese please” club.

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fabiola@notjustbaked March 27, 2015 at 3:51 pm

I love the savory palmier idea! These look perfect.

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Dorothy Reinhold March 28, 2015 at 9:25 am

Fabiola,
These are right up your alley.

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Catherine March 27, 2015 at 12:50 pm

Dear Dorothy, These look wonderful. xo

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Dorothy Reinhold March 28, 2015 at 9:25 am

Dear Catherine,
THANK YOU! I do hope you get to try them. You would adore.

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Anne@FromMySweetHeart March 27, 2015 at 10:46 am

Oh Dorothy….I love these! Cheesy puff pastry….so so good! These are the perfect nibble with a cocktail. But I wish I had one for lunch today! : )

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Dorothy Reinhold March 28, 2015 at 9:25 am

Anne,
I did eat them for lunch. And can I admit breakfast?

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Nutmeg Nanny March 27, 2015 at 9:23 am

These Irish elephant ears look amazing! Love the use of Dubliner cheese…so good!

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Liz March 27, 2015 at 8:57 am

I love this recipe and I love Dubliner Cheese. Thanks so much.

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Dorothy Reinhold March 28, 2015 at 9:24 am

Liz,
So glad you have tried Dubliner. It’s one of my faves.

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Heather | girlichef.com March 27, 2015 at 8:19 am

These are such amazing snackin’ food…especially with a whiskey or good beer. I’ll definitely be giving these a go!

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Dorothy Reinhold March 28, 2015 at 9:24 am

Heather,
Grab your drink of choice, and go, girl!

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Laura @MotherWouldKnow March 27, 2015 at 8:14 am

I’m usually on the sweet side of the savory/sweet divide, but you’ve got me convinced that even a palmier (one of my favorite pastries) would be fabulous made into a savory treat. I adore good cheddar too, so this one is a natural for my appetizer repertoire.

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Dorothy Reinhold March 28, 2015 at 9:24 am

Thanks Laura. I love ALL FOOD, but lately I have gotten more into savory than sweet.

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Katie @ Recipe for Perfection March 27, 2015 at 7:44 am

I’ve never seen a savory palmier before, but I think I would actually like a savory palmier better than a sweet one! Neat recipe!

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Dorothy Reinhold March 28, 2015 at 9:27 am

Katie,
You can tweak these every which way!

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Tonia March 27, 2015 at 7:23 am

I’ve never tried Dubliner cheese, but I do cheese in any form! These elephant ears look so good and easy to make too.

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Dorothy Reinhold March 28, 2015 at 9:23 am

Tonia,
I highly recommend the Dubliner! It’s a sensational cheese!

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Deb@ Cooking on the Front Burner March 27, 2015 at 7:19 am

I love that you made a savory treat with puff pastry… these look so good!

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Dorothy Reinhold March 28, 2015 at 9:23 am

Deb,
My tastes have turned to savory now!

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cristina March 27, 2015 at 7:10 am

Your savory palmiers turned out perfect…my kind of nibbles especially for wine in the evening. Nice texture to these elephant ears. 🙂 Have a lovely weekend!

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Dorothy Reinhold March 28, 2015 at 9:22 am

Cristina,
Thank you so much!

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Dee Dee (My Midlife Kitchen) March 27, 2015 at 6:35 am

I love anything rolled in puff pastry. I do a version of these with sausage, and they fly off of the table every time I make them. I make rolls of them and keep them in the freezer for whenever folks may pop by. So delicious!!

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Dorothy Reinhold March 28, 2015 at 9:22 am

Dee Dee,
Puff pastry is irresistable!

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Miranda @ Cookie Dough & Oven Mitt March 27, 2015 at 6:20 am

These are gorgeous! I love a good savory pastry especially if it has cheese stuffed in it!

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Dorothy Reinhold March 28, 2015 at 9:27 am

Miranda,
Cheese….PLEASE!

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Meg @ The Housewife in Training Files March 27, 2015 at 5:56 am

Whether St Pattys day has passed or not, I will eat these any day!

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Dorothy Reinhold March 28, 2015 at 9:27 am

Meg,
I feel the same way!

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Judy@ImBoredLetsGo March 27, 2015 at 5:54 am

These sound so good…I love Dubliner cheese

Reply

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