SAVORY PALMIERS WITH BACON, SWISS, AND CARAMELIZED ONIONS
Ingredients
- 2 sheets puff pastry drfrosted
- 2 tbs horseradish cream-style
- 2 cups Gruyere Cheese shredded
- 2/3 cups caramelized onions
- 8 strips bacon cooked crisp and crumbled
- 1 tsp thyme chopped, fresh
ONIONS, CARAMELIZED (about 1 cup)
- 2 large onions
- 1 tbs olive oil
- 1 tbs butter
- 1 tbs water
Instructions
- Lay one sheet of puff pastry on a cutting board and spread it with 1 tablespoon of cream-style horseradish.
- Distribute the remaining ingredients across the pastry, in the following order: 1 cup Gruyère, 1/3 cup caramelized onions, half of the crumbled bacon, 1/2 teaspoon chopped fresh thyme. Place a piece of plastic wrap on top of the pastry and press down gently to compact layers.
- Starting at the end closest to you, tuck and roll the pastry until you reach the center of the sheet. Roll the opposite end toward the center until the two rolls meet. Dab a few drops of water onto the pastry if the rolls won't stick together in the center.
- Repeat process with second sheet of puff pastry and remaining ingredients.
- Wrap the pastry rolls in plastic wrap and refrigerate (at least 1 hour) or freeze (30 minutes) until firm. Unwrap and cut with a sharp knife into 1/4-inch thick slices, about 24 per roll.
TO BAKE IMMEDIATELY:
- Preheat oven to 425 degrees. Place sliced palmiers 1-inch apart on parchment-lined baking sheets. Bake until golden and flaky, 12-14 minutes, rotating pans halfway through. (Bake time will depend on how cold your pastry is before going into the oven.)
- Let rest 2-3 minutes and loosen palmiers from parchment with a thin metal spatula. Transfer to a wire rack to cool slightly. Serve warm.
TO FREEZE AND BAKE LATER:
- Freeze palmiers on baking sheets until solid, then transfer to freezer-safe bags for storage.
- Preheat oven to 400 degrees. Place frozen palmiers 1-inch apart on parchment-lined baking sheets. Bake, from frozen, 15-18 minutes, until golden and flaky, rotating pans halfway through. Continue as directed above.
ONIONS, CARAMELIZED
- Slice onions crosswise into 1/4-inch slices. Melt butter and olive oil over medium-high heat until foaming subsides. Add onions and a pinch of kosher salt and cook until onions begin to soften and release their liquid, about 5 minutes. Lower heat and cook, stirring often, until onions are soft and brown, about 30 minutes longer. Deglaze the pan with 1 tablespoon water and stir for an additional minute.
Notes
Savory Palmiers are well-suited to a variety of wine pairings. I usually serve them with Beaujolais, a well-chilled Chardonnay, Pouilly Fuisse, or, most recently, Sparkling Nebbiolo (Brut Rose).
*Given the sinus-clearing tendencies of horseradish, I've kept the flavor subtle so my guests don't have to clamor for the nearest tissue box. For spicier palmiers, increase the horseradish to taste.
**To caramelize onions: Slice 2 large onions (about 1 pound) crosswise into 1/4-inch slices. Melt 1 tablespoon butter and 1 tablespoon olive oil over medium-high heat until foaming subsides. Add onions and a pinch of kosher salt and cook until onions begin to soften and release their liquid, about 5 minutes. Lower heat and cook, stirring often, until onions are soft and brown, about 30 minutes longer. Deglaze the pan with 1 tablespoon water and stir for an additional minute. Set onions aside to cool.
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