A friend was having a birthday brunch/football game gathering over the weekend. It was a combination of fancy brunch and football game. That’s a potentially tough line to walk. You don’t want something that’s too fussy or fancy, but you also don’t want to do something that doesn’t honor the birthday girl and brunch aspect of the event, like a 7 layer dip. Also, I love tiny food. And I had some homemade puff pastry thawing in the fridge. In my searching, I found a recommendation for monte cristo sandwiches, and decided to run with the idea, making a monte cristo inspired palmier, which is essentially just a puff pastry “rollup” that’s sliced thinly and then baked. And these are seriously a breeze to make.
Monte Cristo Palmiers (makes 24)
- 1 package puff pastry (or 1/2 recipe Nick Malgieri Puff Pastry), defrosted
- 2-3 tablespoons dijon mustard
- 3-6 tablespoons raspberry jam
- 3 slices prosciutto, chopped up into small pieces
- 3-4 oz shredded gouda, swiss, or fontina cheese
- Preheat oven to 400F.
- On a floured counter top, roll out your puff pastry into an approximately 9×13″ (or larger) rectangle
- Spread mustard, then jam on puff pastry
- Sprinkle prosciutto pieces somewhat evenly on puff pastry
- Sprinkle cheese over everything else
- Roll dough up, lengthwise, in from both long edges, meeting in the middle. Try to keep your roll tight.
- Place on a sheet pan or cutting board and put into the refrigerator or freezer for 20-30 minutes to firm up a bit (warm puff pastry is painfully frustrating to work with)
- Line 2 sheet pans with parchment paper and slice the log into 24 somewhat even slices, aiming for about 3/8″ thick.
- Place 12 slices per sheet pan. If they’ve flattened out at all, re-form them a little to even them up a bit.
- Return to refrigerator/freezer for 10-40 minutes. Alternately, these can be frozen at this point, and baked from frozen, adding a few extra minutes of baking time.
- Place one pan in the middle rack of your preheated oven. Set a timer for 15 minutes.
- After 15 minutes, rotate pan, and set a time for 10 minutes. After 10 minutes, check to see if puff pastry has begun browning. If it has, remove from oven. If you’re not satisfied, bake longer, checking in 2 minute increments.
- Allow to cool for 10 minutes on the pan, then remove from paper using a spatula. Store at room temp for up to 2 days.