Eating is a necessity. However, we choose what to eat. The choices we make reveal a great deal about us. The food you eat can tell quite a bit about your heritage, your family, your fears, your sense of adventure, your attitude toward yourself and others, and a myriad of other personal tidbits to anyone paying attention. Everything about eating is a glimpse into your soul.

I hope to reveal a little bit about myself to you through my food. I enjoy cooking. I enjoy eating. I find pleasure in bringing pleasure to others. I hope that by sharing my recipes I bring you a little bit of joy.

Cook my food. Feed it to the people you love.

Tuesday, December 27, 2016

Ham and Cheese Palmiers

Palmiers (palm tree) or Elephant Ears are usually sweet. But, as you may have noticed, I don’t really have much of a sweet tooth.  AND If I am being completely honest, I attempted to make a sweet version involving Nutella. Usually, my recipes can be adjusted, repaired and perfected. Those just went into the trash.

So, I started completely over and made these savory Ham and Cheese Palmiers. We had them for breakfast, but they would be an excellent appetizer for your New Year’s Celebration. Beautiful and delicious, the palmiers seem complicated but are actually simple to make. Everyone will believe you worked forever. Let them.

Servings:  About 12 roll-ups
Total time: 1 hour 30 minutes
Active time 20 minutes
Hardware:  Measuring spoons, a mixer and mixing bowl, a silicone spatula, a clean flat surface, a rolling pin, a large plate, a sharp knife, a small bowl, a pastry brush, parchment paper or silicone baking mat, and a cookie sheet

Ham and Cheese Palmiers

  • 1 frozen puff pastry sheet
  • ½ pound thinly shaved ham
  • 4 ounces softened cream cheese
  • 1 tablespoon Dijon mustard
  • 1 tablespoon dried chives
  • 6 ounces shredded Gruyere cheese (the best you can afford)
  • Flour for dusting

  1. Cover the baking sheet in parchment paper (or a silicone mat) and set aside.
  2. Allow the pastry to thaw for about 30 minutes .
  3. Pre-heat the oven to 400°.
  4. Mix the cream cheese, mustard and chives together.
  5. Unfold the pastry sheet onto the lightly floured work surface. Roll the sheet until it is about 12 inches by 12 inches square.
  6. Spread the cream cheese mixture evenly out onto the pastry. Get the cheese as close to the edges as possible. Top the cream cheese with the shredded Gruyere cheese. Cover the cheese with the ham.
  7. Starting with one edge, roll the pastry TIGHTLY around the filling stopping at the middle. Do the same to the other side. Use a little water to stick the two rolls together. Refrigerate the roll for about 15 minutes.
  8. Cut the roll into about ½ inch slices. Put the palmiers, cut-side down, onto the baking sheets. You may need to re-shape them a little so that they are shaped properly.
    proper shape
  9. Beat the egg and a tablespoon of water in the small bowl. Brush the wheels with the egg wash. Use the egg wash to glue the palmiers into shape.
  10. Bake for 15-20 minutes or until the wheels are golden brown. Rest the wheels for about 10 minutes.  Serve warm.

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