Best Ham Gruyere And Dijon Palmiers Recipes

Honey mustard and Ham Palmiers image

Provided by Clare Chambers @CerebralChasm

Number Of Ingredients 6

300 gram(s) puff pastry
3 ounce(s) thinly sliced good quality ham
2 teaspoon(s) dijon mustard
2 teaspoon(s) honey - runny
1 ounce(s) parmesan cheese - grated
1 - egg yolk - beaten with 1 tbsp water

Steps:

Roll puff pastry out on a floured surface to form a rectangle 6 inches by 14 inches. Trim edges.
Mix the honey and mustard together and spread over the pastry right up to the edges
Pat the slices of ham dry and lay on top of the honey/mustard.
Roll along the long length of the pastry until it reaches the middle. Then repeat with the other side.
Cut into 1/2 inches slices. I measure and mark them first, and then slice. Lay slices on baking tray lined with greaseproof paper. brush with the egg yolk mixture and bake in a preheated oven 190C for about 10 minutes until just turning golden.
When cooked remove from oven, lace on cooling rack and sprinkle with parmesan whilst still hot. Once fully cooled these can be stored in an airtight container for up to 3 days. Crisp up before serving in an oven at 200C for 3 minutes.

Ham and Cheese in Puff Pastry image

Provided by Ina Garten

Categories appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 5

1 package (2 sheets) frozen puff pastry, defrosted (recommended: Pepperidge Farm)
2 tablespoons Dijon mustard
1/4 pound black forest ham, sliced
1/2 pound Swiss Gruyere cheese, sliced
1 egg, beaten with 1 tablespoon water, for egg wash

Steps:

Preheat the oven to 450 degrees F. Place a piece of parchment paper on a sheet pan.
Lay 1 sheet of puff pastry on a floured board and carefully roll it out to 10 by 12 inches. Place it on a sheet pan and brush the center with the mustard, leaving a 1-inch border around the edge. Place a layer first of ham and then cheese, also leaving a 1-inch border. Brush the border with the egg wash.
Place the second sheet of puff pastry on the floured board and roll it out to 10 by 12inches. Place the second sheet on top of the filled pastry, lining up the edges. Cut the edges straight with a small, sharp knife and press together lightly. Brush the top with egg wash and cut a few slits in the top to allow steam to escape.
Bake for 20 to 25 minutes, until puffed and golden brown. Allow to cool for a few minutes and serve hot or warm.