Gruyere and Crab Palmiers
I keep these little bursts of flavor in my freezer so they can be pulled out and popped into the oven at a moment's notice. Crab, pancetta and Gruyere make an elegant appetizer, and you can make your own variations of the filling. Try chicken and pesto, or a Mediterranean version with spinach and feta. —Grace Voltolina, Westport, Connecticut
Can you freeze Gruyere and Crab Palmiers?
Cover and freeze unbaked palmier slices on waxed paper-lined baking sheets until firm. Transfer palmiers to freezer containers; close tightly and return to freezer. To use, bake palmiers as directed.
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
Directions
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1Preheat 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.
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2Unfold 1 sheet of puff pastry. Spread half the crab mixture to within 1/2 in. of edges. Sprinkle with half the pancetta and half the cheese.
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3Roll 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.
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4Cut 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.
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