Ham, Gruyere and Dijon Palmiers

By Debe Pendice

Ingredients
  • 1 sheet (about 9 ozs) puff pastry, thawed

  • 2 tablespoons dijon mustard

  • 1 cup (3 ozs) shredded aged Gruyere (or Swiss) cheese

  • 1/4 cup (1/2 oz) freshly and finely grated parmesan cheese

  • 4 ounces very thin sliced baked ham, such as black forest

Directions
  1. Postion sheet of pastry on a lightly floured surface so that a short side is colest to you. Roll into a 10 by 14 inch rectangle

  2. Spread mustard over pastry. Distribute cheeses evenly over surface. Arrange ham in a single layer, cutting to fit. Lay parchment paper or waxed paper on top and gently compress layers with a rolling pin. Peel off paper.

  3. Cut rectangle in half to make two 10 by 7 inch bands. Roll one of the band to the center, roll the opposite band in so the two meet and look like a double scroll. Press lightly so they stick together(spread a couple of drops of water to make adhere) Repeat with the second band. Wrap in plastic and chill to firm, at least 1 hour in fridge or 30 minutes in freezer.

  4. Preheat oven to 425degrees F. Line 2 baking sheets with parchment paper. With a very shape knife, slice each roll into 24 pieces. Place on baking sheet at least 1 inch apart. Bake 10-12 minutes, until pastry is flaky. Serve warm or within the hour.

  5. Makes 48


Nutritional Facts

Servings
1
Per serving
Calories
35
Fat
2g
Cholesterol
5mg
Protein
1g
Carbohydrates
2g
Fiber
0g
Sodium
60mg

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2 replies

Avera
Avera 2009-01-11 00:15:16 -0600 Report

When I read the title of this recipe, I thought it was going to be too difficult to fix. I was wrong. It sounds so easy and actually quick as well. The very low carbs make it a recipe I will surely try.