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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.
Let’s stuff it into puff pastry though. It was destiny.
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
- 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.)
- 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.
- Carefully place pastry roll on a plate and pop it into the freezer for 10-15 minutes. This will make it easier to slice.
- 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
- (Can be made ahead, wrapped in an airtight container and frozen. Reheat in 375º F/190º C oven for about five minutes.)
- 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.
Other Shockingly Delicious puff pastry recipes
Cheesy Fondue Puff Pastry Spirals
Chicken, Brie and Apple Turnovers
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At ShockD, you’ll find scrumptious, tried & true, "scary good" recipes, tips and coaching to make YOU a fabulous home cook! Don't blame me if you need a 12-step program to wean yourself away!
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{ 39 comments… read them below or add one }
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Love these! So simple yet packed with lots of yummy flavors. My kind of recipe 🙂
Thanks Jessica!
That is one of the best cheeses out there! Love the ears!
Thanks Nancy!
Everyone’s eyes would light up when these make their entrance to any party. So delicious and lovely to look at.
Thank you Maureen!
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.
Elena,
Exactly right. The puff pastry thing, whatever it is, will be the first to go.
Elena,
Ever, ever, EVER!
Those are beautiful! I much prefer savory over sweet, especially anything with cheese!
Valerie,
You and I can be in the “cheese please” club.
I love the savory palmier idea! These look perfect.
Fabiola,
These are right up your alley.
Dear Dorothy, These look wonderful. xo
Dear Catherine,
THANK YOU! I do hope you get to try them. You would adore.
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! : )
Anne,
I did eat them for lunch. And can I admit breakfast?
These Irish elephant ears look amazing! Love the use of Dubliner cheese…so good!
I love this recipe and I love Dubliner Cheese. Thanks so much.
Liz,
So glad you have tried Dubliner. It’s one of my faves.
These are such amazing snackin’ food…especially with a whiskey or good beer. I’ll definitely be giving these a go!
Heather,
Grab your drink of choice, and go, girl!
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.
Thanks Laura. I love ALL FOOD, but lately I have gotten more into savory than sweet.
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!
Katie,
You can tweak these every which way!
I’ve never tried Dubliner cheese, but I do cheese in any form! These elephant ears look so good and easy to make too.
Tonia,
I highly recommend the Dubliner! It’s a sensational cheese!
I love that you made a savory treat with puff pastry… these look so good!
Deb,
My tastes have turned to savory now!
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!
Cristina,
Thank you so much!
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!!
Dee Dee,
Puff pastry is irresistable!
These are gorgeous! I love a good savory pastry especially if it has cheese stuffed in it!
Miranda,
Cheese….PLEASE!
Whether St Pattys day has passed or not, I will eat these any day!
Meg,
I feel the same way!
These sound so good…I love Dubliner cheese