I forgot about these little tasty appetizers, until a friend recently asked for the recipe. I made them for a dinner party I hosted, and they were quite a hit. Can anything in puff pastry really taste bad? I’m convinced it can’t. I thought I’d sneak this little post today, in case you were having a holiday panic attack about what else to make this weekend.
Ham and Parmesan make up this before-dinner treat, but my two little ones were convinced they were cookies, and we constantly saw tiny hands sneaking up the counter, grabbing them off the tray. They are so easy to put together, and would make a wonderful addition to a Holiday spread.

Ham and Cheese Palmiers
America’s Test Kitchen

If this is your first time making these, you may worry when you slice the uncooked palmiers; they look tiny and are filled with lots of gaps. No worries! The puff pastry puffs up and fills them all right in. You can also experiment with other flavor combinations.

1 [9 1/2 by 9 inch] sheet frozen puff pastry, thawed
2 tablespoons Dijon mustard
2 teaspoons minced fresh thyme
4 ounces thinly sliced deli ham
2 ounces Parmesan cheese, grated [1 cup]

Roll pastry into a 12-inch square on a lightly floured counter. Brush evenly with mustard, sprinkle with thyme, lay the ham evenly over the top [right to the edge] and sprinkle with Parmesan. Roll up both sides of the dough until they meet in the middle.
Wrap the log of dough in plastic wrap and refrigerate until firm, at least 1 hour and up to 2 days.
Adjust the oven rack to the middle position and heat oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Trim the ends of the log, then slice into 1/3 inch thick pieces with a sharp serrated knife. Lay on prepared baking sheet, spaced about 1 inch apart.
Bake until golden brown and crisp, about 25 minutes, rotating baking sheet halfway through baking. Transfer palmiers to a wire rack and let cool completely before serving. [Palmiers can be held at room temperature for up to 6 hours. Makes 32 palmiers].
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3 Responses to ham and cheese palmiers

  1. you know i’m stealing these and making a batch (or two)

  2. I love all kinds of palmiers, sweet or savory. It’s amazing how just a few ingredients can make something so lovely.

  3. i love palmiers! Sadly, i’ve never had a savoury palmier T_T…. Yearning for one now…

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