Palmiers Appetizers Five Ways

These are a favorite appetizer to serve mainly because of the convenience of frozen puff pastry.   What would we do without it – I like to make things from scratch but there are certain products like puff pastry that I will always take advantage of.  You can make these ahead and freeze in containers separating layers with waxed paper.

See also Shamrock Pesto Puff Pastry.

Honey Mustard and Prosciutto Palmiers

  • 1 sheet frozen Pepperidge Farms puff pastry, thawed (about 20-30 minutes)
  • 3 tbsp. honey mustard or try a sweet hot mustard
  • 4 ozs. prosciutto, thinly sliced
  • 1 cup Parmesan cheese, grated
  • egg wash (1 egg and 2 tsp. water)

Sprinkle semolina flour or cornmeal flour (this tends to be gritty and can burn) on a work surface and roll out puff pastry in a rectangle rather thin, about 10×14-inches. Spread a thin layer of mustard over the top of the pastry and arrange the prosciutto over it.  Sprinkle with Parmesan and press the cheese lightly into the prosciutto.

Cut the rectangle in half width-wise to make two.  With your hands, gently a shorter end  into the center (you want to be fairly tight with rolling any of these Palmiers – you will see what I mean as you do it – just re-roll if you need to).  Then roll the opposite edge in so the two rolls meet in the middle and resemble a double scroll.

Preheat the oven to 400°F.  Line a baking sheet with parchment or foil.  Lightly spray with a cooking spray.  Cut the rolls into 1/2-inch slices and place cut side down on the baking sheet.  Press lightly to flatten and brush lightly with the egg wash if desired.  Bake until golden about 10-15 minutes.  Serve warm or at room temperature within an hour.

All of these recipes can be frozen (wrap tightly), thaw, cut each roll into slices and bake as above.

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Ham, Gruyere and Honey-Mustard Palmiers

  • 1 sheet puff pastry, thawed
  • 2 tbsp. honey mustard
  • 1 cup Gruyere cheese (or use any swiss cheese)
  • 1/4 cup Parmesan cheese, grated
  • 4 oz. ham, very thinly sliced

Preheat the oven to 400°F.  Follow above directions and layer mustard, Gruyere and Parmesan and then the ham.  Cook as directed above.

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Pesto Palmiers

  • 1 sheet puff pastry, thawed
  • 1/3 cup pesto (sometimes I make my own but you can buy this at your local store)
  • chopped Pepperoni would be a nice addition (optional)
  • 1 cup Parmesan, grated; or any other cheese of your choice

Preheat the oven to 400°F and spread with the pesto.  Sprinkle with Parmesan and proceed as above in first recipe. You could serve these with a Marinara Dipping Sauce.

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Pepperoni and Asiago Palmiers

  • 1 sheet puff pastry, thawed
  • 1/2 cup Asiago cheese, grated (another great cheese to use)
  • 3/4 tsp. dried oregano
  • 2 tbsp. honey-Dijon mustard (I used Mucky Duck a sweet and tangy mustard)
  • 2 oz. sliced pepperoni (about 24, 1-1/2-inch diameter slices – can use turkey – I used the little tiny salad pepperonis)

Preheat the oven to 400°F.  Follow directions in first recipe and layer mustard, pepperoni, cheese and oregano.

You can see that I have started to roll up one end very tightly and cut the dough in half to roll the other side.

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Reuben Dijon Bites

  • 1 sheet puff pastry, thawed
  • 1/4 cup Grey Poupon Dijon mustard
  • 6 slices of swiss cheese, thinly sliced (3 oz.)
  • 6 slices of deli corned beef, thinly sliced (6 oz.)
  • egg wash (1 egg and 2 tsp. water)
  • caraway seed

Preheat the oven to 400°F.  Follow the directions in the first recipe.  Spread the mustard, cheese and corned beef.  Brush with egg wash and sprinkle with caraway seed.

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