Ham and Cheese Palmiers.
If you are having people over for drinks at any time, it’s always nice to offer something homemade rather than opening a packet of something shop bought. Palmiers have their origin in French Algeria , where they may be known as ‘pig’s ears’, due to their distinctive shape.
Essentially these Ham and Cheese Palmiers are made from shop bought puff pastry, layered with ham and cheese and then rolled into the distinctive Palmier shape.
How to make these French ham and cheese palmiers.
I first started making these Cheese and Ham Palmiers based on a recipe from Delia Smith, who I’ve always admired. However, I have always liked to simplify recipes and create my own so this is my version. All you need to do is take a rectangular piece of puff pastry and cut in half length ways. Sprinkle with cheese and cover with a thin layer of ham. Take the short sides and bring to the middle, pinching to seal. Sprinkle the new surface with cheese and fold in again. You should end up with a cylinder. I find that it is best to refrigerate for at least half an hour as the pastry is easier to cut at this point.
When you are ready to cook heat the oven to 220 C and cut the ham and cheese palmiers into half centimetre slices. Sprinkle with dried herbs and salt and pepper. Place on a non stick baking sheet and cook for about 10-15 minutes. Transfer to a cooling rack for a few minutes and then serve warm. This way they will be crisp, yet melt in the mouth!
Variations of palmiers.
There are so many variations to this too.
Try smearing the pastry with green pesto, sprinkling with chopped walnuts and Parmesan for a vegetarian option.
Drained and chopped sun-dried tomatoes and cheddar cheese work well too.
Ham and Cheese Palmiers
- 230 g pack rectangular butter puff pastry
- 70 g finely grated Emmenthal cheese
- 2 tsp mixed dried herbs
- 4 slices thin cooked ham
- Cut the puff pastry in half lengthways and sprinkle with the cheese, pressing in lightly.
- Cover the whole pastry area with the ham.
- Take the two short sides and bring to the middle, pinching to seal.
- Sprinkle with cheese and bring the short sides to the middle again.
- Wrap in grease proof paper and refrigerate for at least 30 minutes or overnight.
- Preheat the oven to 230 C and slice the ham and cheese palmiers into half centimetre slices.
- Season with salt and pepper and a sprinkling of herbs and bake for 10-15 minutes until puffed and golden.
- Transfer to a cooling for a few minutes before serving still warm.
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