Ham, Gruyère & Honey-Mustard Puff Rolls

My last recipe from the New Year’s Eve celebration!  I need to hurry up and catch up because I’m still in 2011 based on the content of this post!!  This was fun to make, however, I bought the pre-cut puff pastry package thinking I had to cut the pastry sheets into squares (see, that’s why you need to read the recipe once through before starting anything!!  Well, it did work, but the original recipe was for Ham, Gruyère & Honey-Mustard Palmiers from Fine Cooking.  If you know what Palmiers are, they are also known as “Elephant Ears” – they look like eye glasses or one side of the butterfly wings.  My pre-cut puff pastry was a tad too small to make palmiers, so I just rolled them up!   This is a nice finger food for parties, potlucks or any gatherings.  Simple to make, bakes fast, and tastes delicious, what else do you want?!

** Feel free to substitute any of the ingredients.  I did!  I used stone ground mustard instead of honey Dijon.  The recipe below is for palmiers, but if you like the rolls go ahead and roll them away!!

photo (5)
(photo courtesy of Joyce Koh)

This will yield about 25-30 for the rolls & about 44 for palmiers:

1 sheet (about 9 oz.) frozen puff pastry, thawed
2 Tbs. honey Dijon mustard
3 oz. (about ­1 cup­­­­­­­­­­­­­­­­­­) shredded Gruyère
1/4 cup (about 1 oz.) finely grated Parmigiano Reggiano
4 oz. very thinly sliced baked ham

Heat the over to 425°F. On a lightly floured work surface, roll the pastry to a 10×14-inch rectangle. Using the back of a spoon, spread the pastry evenly with the mustard. Sprinkle on the Gruyère and Parmigiano in an even layer.

Arrange the ham in a single, even layer, tearing or cutting pieces to fit. Lay a piece of parchment or waxed paper on top and gently roll and press with the rolling pin to compress the layers. ­Gently peel off the paper without disturbing the ham.

Cut the rectangle in half widthwise to make two 10×7-inch bands. Gently roll one long edge of a band into the center and then roll the opposite edge in so the two rolls meet in the ­middle and resemble a double scroll. Press lightly to stick the two rolls together (Or, you can just roll these like I did!). 

Repeat with the second band. (The rolls can be assembled to this point and held in the refrigerator for several hours.)

With a very sharp knife, slice each band into about 22 pieces, just under 1/2-inch each. Arrange the palmiers on two ­parchment-lined or nonstick baking sheets and bake until deep golden brown and no longer doughy in the center (break one open to be sure), 10 to 12 minutes.
photo (9)
(photo courtesy of Joyce Koh)

Be careful not to burn the ­bottoms. Let cool on a rack and serve just slightly warm or within an hour if possible.


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