May 20, 2026

Italian Sausage and Ricotta Palmiers

Name: Italian Sausage and Ricotta Palmiers
Prep time: 10 min
Total time: 50 min
Yield: 40
Ingredients: 1 tbsp (15 mL) olive oil; 8 oz (250 g) mild Italian sausage, casings removed; 1 small onion, diced; 2 cloves garlic, minced; 1 cup (250 mL) Aylmer® Tomatoes Diced with Italian Spices; 1 cup (250 mL) ricotta cheese; 3/4 cup (175 mL) grated Parmesan cheese, divided; 1/4 tsp (1 mL) red chili flakes; 2 sheets frozen puff pastry, thawed but still cold; 1 egg, beaten

10

Prep Time Minutes
50
Total Time Minutes
10
Number of Ingredients
40
Servings

Tags:

Pork,
Aylmer,
Appetizer,
Over 45 min,
Oven,
Fall,
Summer,
Spring,
Fall,
Bread,
Italian

Ingredients

1 tbsp (15 mL) olive oil
8 oz (250 g) mild Italian sausage, casings removed
1 small onion, diced
2 cloves garlic, minced
1 cup (250 mL) Aylmer® Tomatoes Diced with Italian Spices
1 cup (250 mL) ricotta cheese
3/4 cup (175 mL) grated Parmesan cheese, divided
1/4 tsp (1 mL) red chili flakes
2 sheets frozen puff pastry, thawed but still cold
1 egg, beaten

Directions

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Step one

Heat oil in large skillet set over medium heat. Cook sausage, onion and garlic for 5 to 8 minutes or until sausage starts to brown. Stir in tomatoes; bring to boil. Reduce heat to medium-low; cook for 15 to 20 minutes or until sauce thickens and almost no liquid remains. Let cool completely. Stir in ricotta, 1/2 cup (125 mL) Parmesan and chili flakes; set aside.
Step two

Preheat oven to 400°F (200°C). Line 2 baking sheets with parchment paper. On lightly floured surface, unroll 1 pastry sheet into 10-inch (25 cm) square. Spread half of the sausage mixture in thin layer over pastry. Starting at one end, roll up halfway to centre of pastry. Repeat with other end, so both sides roll up and meet in centre. Repeat with remaining pastry sheet and sausage mixture.
Step three

Freeze rolls for 15 minutes on parchment paper–lined baking sheet. Cut into 1/2-inch (1 cm) thick slices. Lay slices flat, about 2 inches (5 cm) apart, on 2 parchment paper–lined baking sheets.
Step four

Whisk egg with 2 tsp (10 mL) water; brush over palmiers. Sprinkle evenly with remaining Parmesan. Bake for 20 to 25 minutes or until golden brown and puffed.