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Prosciutto & Gruyere Palmiers

Photography: LWW Photo

Photography: LWW Photo

Yield: 12-14 Large Palmiers


· 1 Sheet Frozen Puff Pastry, Thawed at room temperature

· 3 Tablespoons Dijon Mustard

· 1 (4 oz.) Sliced Prosciutto

· 1 Cup Gruyere Cheese, shredded

· ¼ Cup Pecorino Romano

· 2 Tablespoons Fresh Rosemary, finely chopped

· 2 Tablespoon Poppy Seeds

· 1 Egg, (for Egg Wash)

· 1 Tablespoon Water

· 3 Tablespoons Flour, for dusting

Equipment Needed:

· Pastry Brush (optional)

· Rolling Pin

· Baking Sheet


1. Preheat the oven to 425 degrees.

2. Lightly dust a cutting board with flour. Carefully, unfold the pastry sheet onto the floured board and roll out into a 13 x 13 inch square. Trim the edges, if necessary, to make sure all sides are even.

3. In a small bowl, whisk the egg and water. Set aside.

4. Using a pastry brush or spoon, spread the Dijon mustard evenly over the puff pastry.

5. Sprinkle the Gruyere, Pecorino Romano, poppy seeds and fresh rosemary evenly over the dough.

6. Arrange the prosciutto evenly in a single layer.

7. Fold the sides of the puff pastry square halfway towards the center, doing the same on each side.

8. Fold the sides again so the two folds meet in the middle. Then fold one of the halfs over the other half.

9. Take a sheet of wax paper and place over the folded dough. Use your rolling pin to gently compress the layers together.

10. Wrap the puff pastry in plastic wrap and chill in freezer for 30 minutes.

11. Using a sharp knife, slice the dough into 12 even pieces.

12. Place the sliced palmiers onto a baking sheet lined with a silicon baking mat or wax paper.

13. Crack the egg in a small bowl and gently whisk. Using a pastry brush, gently brush each palmier with the egg wash.

14. Bake for 12-15 minutes or until golden brown on the outside.

Prosciutto and Gruyere Palmiers
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