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Ham, Gruyère & Honey-Mustard Palmiers

Scott Phillips

Yield: Yields about 44 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. 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. Be careful not to burn the ­bottoms. Let cool on a rack and serve just slightly warm or within an hour if possible.


Rate or Review


  • MidwesternFoodie | 12/12/2011

    Easy. Good "make ahead". Presents well. Disappeared immediately. Just "good" though, not anything spectacular. I used more mustard than called for and could just barely taste it. Be generous with the mustard.

  • 1goodcook | 06/13/2010

    Just what I like in a recipe...easy, presents well and enjoyed by all. Used SailingSue's tip to make ahead and wrap tightly in plastic wrap. This also helps the puff pastry to be cold when it goes into the oven so it can really puff.

  • SailingSue | 01/02/2010

    Great taste and easy to make ahead. Made them the day before wrapped them tightly with plastic wrap and stored them in the refrig. Cut them up about 2 hours before the party and put them back in the refrig. Worked great and they were gobbled up. Keep a eye on the time as mine cooked quicker then the time indicated which is not surprising due to how thick you cut them and your "true" oven temperature.

  • emmiejane | 12/03/2009

    These are easy and great for holiday parties. They disappear very quickly. I'm going to make them for what must be my 4th time for a little party we are hosting.

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