Monday, January 4, 2010

Palmier Appetizers

One of my presents from Santa SP was a cookbook: Puff by Martha Holmberg. As the title suggests, it is a puff pastry cookbook.There are instructions on making your own puff pastry, something we might try in the future if we're feeling really adventurous and have a lot of free time. There are also tips for working with store-bought puff pastry as well as lots of tasty recipes. We decided to make one of the appetizers to take to SP's dad's New Year's gathering. We made Ham, Gruyere, & Dijon Palmiers.These are actually pretty easy to make. We started with one puff pastry and let it thaw for about a half an hour. We unfolded the pastry and rolled it out to make it thinner and larger, but we didn't roll it as large as the recipe said (the recipe said 10x14). After rolling, we spread Dijon mustard on top:Next, we sprinkled grated gruyere and parmesan cheeses on top of the mustard:And then we added the Black Forest ham in a single layer:We covered it with parchment paper and used a rolling pin to 'gently compress' the layers. The next step was to roll it up into a palmier shape:The rolled up 'logs' need to chill for at least an hour. The 'logs' are then sliced and the slices baked on parchment paper for about 10-12 minutes at 425 degrees.We baked these right before we left. We took them out of the oven, cooled them for 5-10 minutes, then placed them in a plastic container with the lid cracked to let steam/heat out (we didn't want any steam to make the palmiers soggy) and headed off to SP's dad's place.

Everyone seemed to enjoy the palmiers - they all got eaten. I really like these - we'll definitely make them again.

2 comments:

  1. What a great book! Those look so yummy!

    ReplyDelete
  2. These were really good -- highly recommend this book (not the healthiest cookbook out there, though!)

    ReplyDelete