Gruyere
and Crab Palmiers Recipe
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
How
To Make Gruyere and Crab Palmiers :
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.
Unfold
1 sheet puff pastry. Spread half of the crab mixture to within 1/2 in. of
edges. Sprinkle with half the cheese and half the pancetta.
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.
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.
Freeze
option: Cover and freeze unbaked sliced palmiers on waxed paper-lined baking
sheets until firm. Transfer to freezer containers; close tightly and return to
freezer. To use, bake palmiers as directed.
Nutrition
Facts :
1
palmier: 93 calories, 6g fat (2g saturated fat), 14mg cholesterol, 149mg
sodium, 8g carbohydrate (0 sugars, 1g fiber), 3g protein.
