Palmiers are flakey and chewy. Punchy mustard, nutty cheese, and thinly sliced ham are layered on top of puff pastry then rolled into a double scroll shape. Baked to golden perfection, and consumed within mins at get togethers.
1 sheet frozen puff pastry, thawed
2 ½ Tbsp sweet-hot mustard
1 ½ cups shredded Gouda cheese
¼ cup grated Parmesan cheese
6 oz very thinly sliced black forest deli ham
½ tsp smoked paprika or chili powder
1 Tbsp finely chopped parsley
Roll out and trim to a 10x15-inch rectangle
Using the back of a spoon, spread the mustard evenly all over the surface of the puff pastry. Cover with the cheese, then the ham. Sprinkle with chili powder.
Lay a piece of parchment paper on top and gently compress with a rolling pin. Peel off the paper without disturbing the ham.
Cut the rectangle in half lengthwise. Using your fingers, gently roll one short edge of one of the pieces into the centre or keep rolling to the end for pinwheels. Then roll the opposite edge in so that the two rolls meet in the middle and resemble a double scroll. Press lightly so that the rolls stick together. Repeat with the other half
Wrap the rolls in the parchment paper and chill in the refrigerator for 1 hour or freeze for 30 minutes.
Preheat the oven to 425 ºF. Line two baking sheets with parchment paper. Slice each roll into 14 pieces. Arrange so that the pieces are 1-inch (2.5 cm) apart. Bake for 12-15 minutes, until the palmiers are puffed and golden brown. Serve warm, or at room temperature.