Sunday, December 26, 2010

Savory Ham and Gruyère Palmiers

Since I had some Gruyère cheese and now Christmas ham leftover, I decided to make these to go along with our Christmas day snacking. These were great and easy to make! Another great appetizer idea!

Savory Ham and Gruyère Palmiers
adapted from Ina Garten

1 sheet frozen Pepperidge Farm puff pastry, defrosted
3 TBL coarse ground mustard (I used Inglehoffer Stone Ground Mustard)
1/2 cup shredded Gruyère cheese
1/4 cup grated parmesan cheese
1/4-1/2 cup finely chopped ham (I used my food processor)

Lightly flour a board and carefully unfold one sheet of puff pastry. Roll the pastry lightly with a rolling pin until it's 9 1/2 by 11 1/2-inches. Spread the sheet of puff pastry with the mustard, sprinkle on the cheeses then ham. Take a piece of saran wrap and lay over the ham, then with a rolling pin, lightly roll to press cheeses and ham into puff pastry. Remove saran wrap.

Working from the longer sides, roll each side halfway to the center. Place on a baking sheet lined with parchment paper. Cover with plastic wrap and chill for at least 45 minutes.

Meanwhile, preheat the oven to 400 degrees F.
Cut the prepared rolls of puff pastry in 1/4 inch thick slices and place them face up 2 inches apart on baking sheets lined with parchment paper. Bake for 14 minutes, until golden brown. Serve warm. Makes 30.

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