Ham, Gruyère & Honey-Mustard Palmiers

Ham, Gruyère & Honey-Mustard Palmiers
Photo by Scott Phillips


  • 4 oz. very thinly sliced baked ham
  • 3 oz. (about ­1 cup­­­­­­­­­­­­­­­­­­) shredded Gruyère
  • ¼ cup (about 1 oz.) finely grated Parmigiano Reggiano
  • 2 Tbs. honey Dijon mustard
  • 1 sheet (about 9 oz.) frozen puff pastry, thawed

Heat the over to 425°F. On a lightly floured work surface, roll the pastry to a 10x14-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 ...

View full recipe at Fine Cooking


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