Description
Delicious Gruyère and crab palmiers that are perfect for any gathering or as a savory snack.
Ingredients
Scale
- 1 sheet (about 8 oz / 227 g) puff pastry, thawed
- 1 cup (100 g) shredded Gruyère cheese
- 1 cup (120 g) crab meat, cooked and flaked
- Freshly cracked black pepper, to taste
Instructions
- Step 1: On a lightly floured surface, roll out the puff pastry evenly to your desired thickness. Use gentle pressure with the rolling pin and ensure it is well-floured to avoid tearing. The goal is to create an even layer that will puff up nicely during baking.
- Step 2: In a bowl, combine 1 cup shredded Gruyère cheese and 1 cup flaked crab meat evenly. Mix gently to distribute the ingredients well, taking care not to overload the pastry when spreading.
- Step 3: Spread the Gruyère and crab mixture evenly across the surface of the rolled puff pastry. Carefully fold the long edge of the pastry over and begin rolling it tightly into a log. Maintain firm, snug pressure to keep the layers intact and prevent unraveling during baking.
- Step 4: Wrap the rolled pastry log tightly with plastic wrap. Chill in the refrigerator for approximately 1 hour. This step firms up the dough, which makes slicing easier and helps the palmiers keep their shape when baked. Proper chilling also aids in achieving a golden puffed finish.
- Step 5: Preheat the oven to 400°F (200°C). Using a very sharp knife, slice the chilled pastry log into approximately ½ inch (1.3 cm) thick pieces. Slice straight down in a single motion to avoid compressing the layers and obtain clean edges that reveal the spiral pattern.
- Step 6: Place the sliced palmiers on a parchment-lined baking sheet. Space the pieces out evenly, leaving at least 2 inches (5 cm) between each to allow room for puffing and even cooking.
- Step 7: Bake in the preheated oven for 15 to 18 minutes. Bake until the palmiers are crispy-edged, puffed, and lightly browned. Monitor closely toward the end of baking and rotate the baking sheet halfway through at about 8 minutes for even browning.
- Step 8: Once baked, allow the palmiers to rest on the baking sheet for about 5 minutes. This helps them set and makes transferring to a serving platter easier. Serve the palmiers warm to highlight their flavors.
Notes
- Room Temperature: Store cooked palmiers in an airtight container away from heat and direct sunlight for up to 2 days.
- Refrigeration: Keep palmiers in an airtight container refrigerated up to 5 days. Bring to room temperature before serving.
- Freezing: Wrap tightly in plastic wrap and place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- If the puff pastry tears during rolling, patch small tears with tiny pieces of dough and chill again for at least 30 minutes before slicing.
- To prevent sticking and breaking, bake the palmiers on parchment paper, leaving enough space (about 2 inches) between pieces for proper airflow and puffing.
- Rotate the baking tray halfway through baking at 8 minutes to ensure even browning across all palmiers.
- For leakage prevention, applying a thin layer of Gruyère on the base of the pastry before adding crab filling can help hold moisture and stabilize the roll.
- Use a very sharp knife for slicing the log and slice cleanly straight down rather than sawing to keep the layers distinct.
Nutrition
- Serving Size: 1 palmier
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg