Gruyere Crab Palmiers
Deliciously crisp Gruyere and crab palmiers combine flaky puff pastry with flavorful pancetta and a savory herb filling, perfect for elegant appetizers or party snacks.
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.