Ham, Gruyere, and Dijon Palmiers

By chelyc13

Ingredients

• 1 sheet frozen puff pastry, thawed
• 2 tblsp dijon mustard
• 1 about 1 cup grated aged gruyere cheese
• 1/4 cup freshly and finely grated parmesan cheese
• 4 ounces very thinly sliced good quality baked ham, such as black forest

Details

Servings 24

Preparation

Step 1

1. Position the sheet of pastry on a lightly floured counter so that a short side is closest to you. Roll the pastry into a 10x14 inch rectangle. Trim the edges, if necessary, to make the rectangle neat.

2. Using the back of a spoon or an offset spatula, spread the mustard over the pastry. Distribute the grusyere and parmesan evenly over the surface. Arrange the ham in a single even layer. Tearing or cutting pieces to fit. Lay a piece of parchment paper or waxed paper on top and gently comporess the layers with the rolling pin. Peel off the paper without disturbing the ham.

3. Cut the rectangle in half widthwise to make two 10x7 inch bands. With your fingers, gently roll one short edge of one of the bands into the center and then roll the opposite edge in so the two rolls meet in the middle and resemble a double scroll. Press lightly so the rolls stick together (spread a few drops of water where the two rolls meet to help them stick, if you need to). Repeat with the second band. Wrap the rolls in plastic and chill until they firm up at least an hour in the refrigerator or 30 minutes in the freezer.

4. When you're ready to bake, heat the oven to 425 and line two baking sheets with parchment paper or a silicone baking mat. With a very sharp knife, slice each roll into 12 pieces, arrange them on a sheet at least 1 inch apart, and bake until the pastry is nicely browned and flaky and the cheese is melted but not burned, 10 to 12 minutes. If your oven doesn't heat evenly, swap the pans positions halfway through cooking. Transfer the palmiers to a cooling rack. Serve just lightly warm or within the hour, if possible.