Name: Gruyere and Crab Palmiers
Prep time: 30 min
Cook time: 30 min
Yield: 3
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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Gruyere and Crab Palmiers

1. 1 large egg, lightly beaten -

2. 1 tablespoon mayonnaise -

3. 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme -

4. 1 teaspoon Dijon mustard -

5. 1/2 teaspoon pepper -

6. 1/2 teaspoon smoked paprika -

7. 1/2 teaspoon prepared horseradish -

8. 1/4 teaspoon Worcestershire sauce -

9. 1 can (6 ounces) lump crabmeat, drained -

10. 4 ounces sliced pancetta, chopped -

11. 1 package (17.3 ounces) frozen puff pastry, thawed -

12. 1/2 cup shredded Gruyere or Swiss cheese -

How to cook deliciously - Gruyere and Crab Palmiers

1. Stage

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. Stage

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. Stage

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. Stage

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.