Gruyere and Crab Palmiers

Total Time Prep: 30 min. + chilling Bake: 15 min.
Yield 3 dozen
Test Kitchen Approved
I keep these little bursts of flavor in my freezer so they can be pulled out and popped into the oven at a moment's notice. Crab, pancetta and Gruyere make an elegant appetizer, and you can make your own variations of the filling. Try chicken and pesto, or a Mediterranean version with spinach and feta. —Grace Voltolina, Westport, Connecticut

Ingredients

  • 1 large egg, lightly beaten
  • 1 tablespoon mayonnaise
  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon pepper
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon prepared horseradish
  • 1/4 teaspoon Worcestershire sauce
  • 1 can (6 ounces) lump crabmeat, drained
  • 4 ounces sliced pancetta, chopped
  • 1 package (17.3 ounces) frozen puff pastry, thawed
  • 1/2 cup shredded Gruyere or Swiss cheese

Directions

  1. Preheat oven to 400°. In a small bowl, combine the first 8 ingredients; fold in crab. In a small skillet, cook pancetta over medium heat until partially cooked but not crisp; drain on paper towels.
  2. Unfold 1 sheet of puff pastry. Spread half the crab mixture to within 1/2 in. of edges. Sprinkle with half the pancetta and half the cheese.
  3. Roll up the left and right sides toward the center, jelly-roll style, until rolls meet in the middle. Repeat with remaining pastry and ingredients. Refrigerate until firm enough to slice, about 30 minutes.
  4. Cut each roll crosswise into 1/2-in. slices. Place 2 in. apart on parchment-lined baking sheets. Bake until golden and crisp, 15-20 minutes. Cool on pans 2 minutes. Remove to wire racks to cool.

Nutrition Facts

1 palmier: 93 calories, 6g fat (2g saturated fat), 14mg cholesterol, 149mg sodium, 8g carbohydrate (0 sugars, 1g fiber), 3g protein.

I keep these little bursts of flavor in my freezer so they can be pulled out and popped into the oven at a moment's notice. Crab, pancetta and Gruyere make an elegant appetizer, and you can make your own variations of the filling. Try chicken and pesto, or a Mediterranean version with spinach and feta. —Grace Voltolina, Westport, Connecticut
Recipe Creator

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