Crab Palmiers w/Gruyere & Pancetta
Oven: 400 degrees F
Yield: approximately 3 dozen
½ portion of crab cake recipe
4 ounces diced pancetta
½ cup shredded Gruyere cheese
1 sheet Dufour puff pastry
Line two sheet pans with parchment paper.
Sauté the pancetta for approximately 6-8 minutes until it is just beginning to brown. Drain off any oil, pat dry and allow to cool.
Roll out the puff pastry on a lightly floured board making sure to seal the creases where it was folded. If using the Dufour, the sheet should be 10-inch x 14-inch. Another brand puff pastry, if smaller, will yield a few less palmiers.
Gently spread crab cake mixture to the edges of the puff pastry and sprinkle on pancetta and Gruyere cheese.
Working from the short ends of the pastry, roll each side toward the center until they meet. Lay one rolled side on top of the other and gently press together. Wrap in plastic wrap and refrigerate for at least 30 minutes until cold.
Preheat the oven to 400 degrees F
Place chilled pastry roll on a floured cutting board and using a sharp knife, make slices ¼ “ wide and lay slices on the sheet pan at least 1 inch apart.
Bake for approximately 18- 20 minutes, until lightly browned and crispy.
Gently remove to a cooling rack and serve warm.
Palmiers freeze well. Seal in single layers of aluminum foil and place in a freezer bag. Store flat.