Recipe developed by: Renée Kohlman from Sweetsugarbean
These Ham, Gouda and Mustard Palmiers are flaky, chewy, and oh so good with a chilled glass of white wine. Punchy mustard, nutty cheese, and thinly sliced ham are layered on top of puff pastry then rolled into a double scroll shape. Baked to golden perfection, these palmiers are often the first appetizer to disappear at parties.
Roll or trim the sheet of puff pastry to a 10x15-inch (25x38 cm) rectangle (or approximate size).
Using the back of a spoon, evenly spread the mustard all over the surface of the puff pastry. Cover evenly with the cheese, then the ham, then the yellow mustard seed. Sprinkle with the smoked paprika or chili powder.
Lay a piece of waxed paper or parchment paper on top and gently compress with a rolling pin. Peel off the paper without disturbing the ham.
Cut the rectangle in half lengthwise. Using your fingers, gently roll one short edge of one of the pieces into the centre and then roll the opposite edge in so that the two rolls meet in the middle and resemble a double scroll. Press lightly so that the rolls stick together. Repeat with the other half
Wrap the rolls in plastic and chill in the refrigerator for 1 hour or freeze for 30 minutes.
Preheat the oven to 425 ºF. Line two baking sheets with parchment paper. Slice each roll into 14 pieces. Arrange so that the pieces are 1-inch (2.5 cm) apart. Bake for 12-15 minutes, until the palmiers are puffed and golden brown. Serve warm, or at room temperature.
Can use Cheddar, Gruyère or Swiss cheese instead of Gouda.
Serving Size 2
Servings 7
- Amount Per Serving
- Calories 270
- % Daily Value *
- Total Fat 17g27%
- Saturated Fat 9g45%
- Cholesterol 35mg12%
- Sodium 720mg30%
- Potassium 21mg1%
- Total Carbohydrate 18g6%
- Dietary Fiber 1g4%
- Sugars 1g
- Protein 13g26%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Roll or trim the sheet of puff pastry to a 10x15-inch (25x38 cm) rectangle (or approximate size).
Using the back of a spoon, evenly spread the mustard all over the surface of the puff pastry. Cover evenly with the cheese, then the ham, then the yellow mustard seed. Sprinkle with the smoked paprika or chili powder.
Lay a piece of waxed paper or parchment paper on top and gently compress with a rolling pin. Peel off the paper without disturbing the ham.
Cut the rectangle in half lengthwise. Using your fingers, gently roll one short edge of one of the pieces into the centre and then roll the opposite edge in so that the two rolls meet in the middle and resemble a double scroll. Press lightly so that the rolls stick together. Repeat with the other half
Wrap the rolls in plastic and chill in the refrigerator for 1 hour or freeze for 30 minutes.
Preheat the oven to 425 ºF. Line two baking sheets with parchment paper. Slice each roll into 14 pieces. Arrange so that the pieces are 1-inch (2.5 cm) apart. Bake for 12-15 minutes, until the palmiers are puffed and golden brown. Serve warm, or at room temperature.
Can use Cheddar, Gruyère or Swiss cheese instead of Gouda.