All three convert, with different levels of identity crisis :)
Palmiers go savoury BEAUTIFULLY - spread the sheet with cheese, garlic, chilli flakes or pesto instead of sugar, fold and slice exactly the same. That's essentially the cheese-straw family wearing a fancier shape. Zero compromise.
Danish converts cleanly too: same docked-centre architecture, but swap the pastry cream for cream cheese whipped with herbs and spices, or a quiche-style custard poured thin. Sun-dried tomato, olives, sautéed veg go on partway through the bake so they don't scorch. One finishing change - savoury bakes get brushed with OIL, not nappage (glaze on a cheese danish is a crime of confusion).
Kouign-amann is the philosophical one: its entire identity is caramelised sugar lamination, so a fully savoury version stops being kouign-amann. But a sugar-less, cheese-laminated version bakes into a gorgeous flaky cheese whirl - just christen it something honest on the menu.
Your savoury counter basically builds itself from one laminated dough. The cafe crowd won't know what hit them.
