I love appetizers that you can make in advance and throw together at a moments notice. Palmiers have a big WOW factor given their fun shape and puff pastry crust but are actually quite easy to make.
I give a nod to Spanish flavors in this version by using serrano ham and manchego cheese. Fig jam gives it a hint of sweetness to balance out the saltiness of the ham and cheese.
These palmiers would be perfect at a holiday cocktail party or to ring in the New Year!
Spanish Ham & Fig Palmiers with Manchego Cheese
- 1 box of puff pastry, thawed
- 1/4 c. + 2 tbsp. fig jam
- 4 oz. pkg serrano ham
- 2 1/2 c. shredded manchego cheese (about 0.40 lb wedge)
- 1 egg slightly beaten with 1 tbsp. water
- Roll each sheet of puff pastry on a lightly floured surface into a 11.5"x13" rectangle.
- Spread 3 tbsp. of fig jam onto each pastry sheet.
- Divide the ham and evenly lay the slices over the jam.
- Sprinkle 1 1/4 c. cheese onto each pastry sheet.
- Roll the left side of the pastry towards the center until you reach the middle of the rectangle. Roll the right side of the pastry to the middle as well. You should have two spiral logs side by side. Repeat on the other sheet of pastry.
- Wrap the rolls in plastic wrap and refridgerate for 45 minutes to firm up the puff pastry.
- Preheat the oven to 400° and line a baking sheet with parchment paper and lightly coat in nonstick spray.
- Slice the pastry rolls into palmiers (1/2" thick) and lay flat on the parchment paper.
- Using a pastry brush, lightly brush each palmier with the beaten egg mixture.
- Bake for 15-20 minutes or until the pastry is golden brown. Serve warm.