Gruyere and Crab Palmiers Recipe



Gruyere and Crab Palmiers Recipe

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

Preheat oven to 400°. In a small bowl, combine the first 8 ingredients; fold in crab. In a small skillet, cook pancetta over medium heat until partially cooked but not crisp; drain on paper towels.
Unfold 1 sheet puff pastry. Spread half of the crab mixture to within 1/2 in. of edges. Sprinkle with half the cheese and half the pancetta.
Roll up the left and right sides toward the center, jelly-roll style, until rolls meet in the middle. Repeat with remaining pastry and ingredients. Refrigerate until firm enough to slice, about 30 minutes.
Cut each roll crosswise into 1/2-in. slices. Place 2 in. apart on parchment-lined baking sheets. Bake until golden and crisp, 15-20 minutes. Cool on pans 2 minutes. Remove to wire racks to cool.
Freeze option: Cover and freeze unbaked sliced palmiers on waxed paper-lined baking sheets until firm. Transfer to freezer containers; close tightly and return to freezer. To use, bake palmiers as directed.


Related Post