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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.

honey%20mustard.jpg

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

dough%20with%20cheese.jpg

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

dough%20with%20ham.jpg

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.

roll%20into%20palmiers.jpg

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.

slice%20and%20bake.jpg

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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