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Ham, Gruyere & Honey Mustard Palmiers

Here's another do-ahead appetizer. The recipe didn't SAY I could do them ahead, but we shall see.

Ham, Gruyere & Honey-Mustard Palmiers (adapted from a recipe from "The Best of Fine Cooking: APPETIZERS" magazine)

2 sheets frozen puff pastry, thawed
4-5 T. honey-dijon mustard (or mix in some honey to regular dijon)
3 c. grated gruyere
1/2 c. grated parmesan
32 sliced VERY thinly slices of deli ham (shaved honey ham)

Heat over in 450. On a lightly floured surface, roll out a sheet of puff pastry to a large rectangle. Brush on a thin layer of honey mustard.


Top with 1 1/2 c. (half) of gruyere, and 1/4 c. parmesan.


Lay out 16 slices of ham on top (4 rows of 4 slices).


Take a sheet of parchment or waxed paper, and press with rolling pin to compress layers. Remove paper and cut once horizontally across center. Roll ends toward center of each piece.


Repeat process with second sheet of dough and the rest of ingredients.
Cut each "log" into 20 slices and place on parchment-lined baking sheets. Bake 10-12 minutes until golden. Let cool slightly before serving. Makes 80 palmiers.

I wrapped my "logs" in plastic wrap and froze them. I will thaw and slice on the day of the party. I'll let you know what happens. I also think you could make them the day before you need them, and keep logs in the fridge overnight.


Comments (1)

Palma-I make a similar appetizer and have frozen it successfully. Mine have sun dried tomatoes, fennel seed, olives and parmeggiano.

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