How can you go wrong with ham, cheese and puff pastry?  You can’t!  These are easy make ahead treats that always get gobbled up first at a party.  And they’re relatively inexpensive for the quantity.  One of the tricks for making it easier to work with the puff pastry is to thaw it overnight in the refrigerator.

Ham & Gruyere Palmiers

Makes about 40 appetizers

1 sheet frozen puff pastry, thawed
2 Tbls. Dijon mustard
1 cup shredded Gruyere cheese
1/4 cup grated Parmesan cheese
4 oz. very thinly sliced deli ham

On a lightly floured surface, roll the pastry to a 10 x 14 inch rectangle.  Spread the Dijon evenly over the pastry.  Sprinkle on the Gruyere and Parmesan.

Arrange the ham in a single, even layer.  Lay a piece of waxed paper on top and gently roll and press with the rolling pin to compress the layers.  Peel off the paper.

Cut the rectangle in half width-wise to make two 10 x 7 sheets.  Roll one long edge of a band into the center and then roll the opposite edge in so the two rolls meet in the middle.  Repeat with the second sheet.  (The rolls can be make to this point and kept in the fridge for several hours).

Slice each roll into about 20 pieces, just under 1/2 inch thick.  Arrange the palmiers on parchment or silpat lined baking sheets and bake until deep golden brown and no longer doughy in the center, about 10 to 12 minutes.  Serve warm or at room temperature.

Tags: Dijon, Gruyere, Ham, Puff Pastry