These Gruyere and Crab Palmiers combine the elegant flavor of fresh lump crabmeat with the nutty richness of Gruyere cheese, all wrapped in buttery, flaky puff pastry. They make a stunning appetizer for any gathering or a sophisticated snack to enjoy with your afternoon tea or cocktail hour.
The interplay of smoky pancetta, a hint of horseradish heat, and fragrant thyme elevates every bite, offering a satisfying crunch followed by a luscious savory filling. The delicate texture and delicious layers make these palmiers a perfect crowd-pleaser that is as delightful to eat as it is to serve.
- Combines luxurious crab and creamy Gruyere in a flaky puff pastry for an irresistible appetizer.
- Simple prep with impressive, elegant results perfect for entertaining.
- Balanced blend of herbs, smoked pancetta, and a touch of horseradish provides complex savory flavors.
Ingredients
- Large egg: Lightly beaten to bind the filling ingredients together and add richness.
- Mayonnaise: Adds creaminess and moisture to the crab mixture for a smooth texture.
- Fresh thyme: Minced thyme adds an aromatic herbal note, or alternatively dried thyme is used.
- Dijon mustard: Provides a mild tang and depth that complements the crab.
- Black pepper: Freshly ground to add subtle heat and enhance overall flavor.
- Smoked paprika: Adds a smoky warmth that pairs well with pancetta and crab.
- Prepared horseradish: Brings a sharp, spicy bite that livens up the filling.
- Worcestershire sauce: Adds umami richness and a slight tangy complexity.
- Lump crabmeat: Fresh canned crab meat drained and folded in to provide delicate seafood flavor.
- Pancetta: Sliced and chopped, then partially cooked to impart a smoky, salty crunch.
- Frozen puff pastry: Thawed for easy rolling; creates the signature flaky crust.
- Gruyere cheese: Shredded to melt beautifully and add a creamy, nutty taste.
Instructions
- Preheat oven and prepare filling mixture
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Set your oven to 400°F (200°C) to ensure it reaches temperature while assembling. In a small bowl, combine the beaten egg, mayonnaise, minced thyme, Dijon mustard, black pepper, smoked paprika, horseradish, and Worcestershire sauce. Folding in the crab gently keeps the lumps intact and maintains texture.
- Cook the pancetta
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In a small skillet over medium heat, cook the chopped pancetta just until it starts to release fat but is not crisp. This keeps it tender and flavorful, while draining on paper towels removes excess grease to avoid soggy pastry.
- Assemble the palmiers
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Unfold one sheet of thawed puff pastry onto a clean surface. Evenly spread half of the crab mixture, leaving a 1/2-inch margin around edges for sealing. Sprinkle half the pancetta and shredded Gruyere over the filling. Carefully roll both left and right edges inward toward the center until they meet. Repeat with the remaining sheet and ingredients to form two logs.
- Chill rolls for easier slicing
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Wrap the rolled logs in plastic and refrigerate for about 30 minutes until firm. Chilling solidifies the dough and filling, making neat, even slices easier to cut without squishing.
- Slice and bake palmiers
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Using a sharp knife, cut each chilled roll into 1/2-inch thick slices. Place them cut-side up on parchment-lined baking sheets, spacing them about 2 inches apart to allow expansion. Bake in the preheated oven for 15–20 minutes until golden brown and crisp.
- Cool and serve
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Allow palmiers to cool on the baking sheet for 2 minutes to firm up, then transfer to wire racks to fully cool. This prevents sogginess and preserves their flaky texture.
- Ensure puff pastry is well thawed and cold to handle easily and achieve a light flaky texture.
- Handle the crab meat gently while mixing to keep chunky texture and avoid a paste.
- Partially cooking pancetta allows fat to render without becoming crispy, balancing texture.
Storage Tips
Store any leftover palmiers in an airtight container at room temperature for up to 1 day, or refrigerate for up to 3 days. Reheat briefly in a warm oven to restore crispness before serving.
Serving Suggestions
Serve these delicate palmiers warm or at room temperature with a crisp green salad or alongside a refreshing glass of white wine or champagne. They also pair beautifully with a lightly dressed fennel slaw or citrus-based appetizer.
- Use chilled puff pastry to prevent sticking and achieve perfect flakiness.
- For extra texture contrast, sprinkle some finely chopped nuts like toasted almonds inside before rolling.
- Taste the filling and adjust seasoning before assembling to ensure balanced flavor.
FAQs
- Can I use fresh crab instead of canned lump crabmeat?
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Yes, fresh cooked crab can be used as long as it’s well drained and picked over for shells. It will add an even fresher flavor to the palmiers.
- Can I prepare the palmiers in advance?
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Yes, after rolling the logs, wrap and refrigerate or freeze them. Slice and bake directly from chilled or thawed state for fresh-baked results.
- What can I substitute if I don’t have Gruyere cheese?
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Swiss cheese or a mild aged cheddar works well as a substitute with similar melting properties and flavor profiles.
- Is there a way to make these gluten-free?
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To make gluten-free palmiers, use gluten-free puff pastry available in specialty stores or make your own gluten-free dough for best results.
- Can I add herbs or spices to change the flavor?
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Absolutely! Fresh dill or chives complement crab nicely, and a pinch of cayenne can add heat if desired. Adjust to taste.
Gruyere Crab Palmiers
Equipment
- 1 oven preheated to 400°F
- 1 small bowl
- 1 small skillet
- 1 baking sheet lined with parchment paper
- 1 wire rack
Ingredients
- 1 large egg lightly beaten
- 1 tablespoon mayonnaise
- 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
- 1 teaspoon Dijon mustard
- 1/2 teaspoon pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon prepared horseradish
- 1/4 teaspoon Worcestershire sauce
- 1 can 6 ounces lump crabmeat, drained
- 4 ounces sliced pancetta chopped
- 1 package 17.3 ounces frozen puff pastry, thawed
- 1/2 cup shredded Gruyere or Swiss cheese
Instructions
- Preheat the oven to 400°F.
- In a small bowl, combine the egg, mayonnaise, thyme, Dijon mustard, pepper, smoked paprika, horseradish, and Worcestershire sauce, then fold in the crabmeat.
- Cook the chopped pancetta in a small skillet over medium heat until partially cooked but not crisp, then drain on paper towels.
- Unfold one sheet of puff pastry and spread half the crab mixture to within 1/2 inch of the edges.
- Sprinkle half of the pancetta and half of the cheese over the crab mixture.
- Roll up the left and right sides toward the center, jelly-roll style, until the rolls meet in the middle.
- Repeat the process with the remaining puff pastry and ingredients.
- Refrigerate the rolls until firm enough to slice, about 30 minutes.
- Cut each roll crosswise into 1/2-inch slices and place them 2 inches apart on parchment-lined baking sheets.
- Bake for 15 to 20 minutes until golden and crisp.
- Cool on the baking sheets for 2 minutes, then transfer to wire racks to cool completely.
Notes
- Chill rolls thoroughly before slicing for clean cuts.
- Use Swiss cheese as a Gruyere substitute if needed.
- Store leftovers in an airtight container for up to 2 days.
