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Palmiers with Bacon, Gruyère, and Caramelized Onions

Savory Palmiers with Bacon, Gruyère, and Caramelized Onions

These Savory Palmiers with Bacon, Gruyère, and Caramelized Onions burst with flavor and are perfect appetizers for any gathering.
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Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 45 minutes
Servings: 12 palmiers
Course: Appetizers
Cuisine: French
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Puff Pastry
  • 1 package Puff Pastry Use defrosted sheets from a 17-ounce package like Dufour or Pepperidge Farm.
For the Filling
  • 2 tbsp Cream-Style Horseradish Adds a spicy kick; adjust for milder flavor.
  • 2 cups Gruyère Cheese Shredded; Swiss cheese makes a good substitute.
  • 1/2 cup Caramelized Onions Best made a day in advance.
  • 8 strips Bacon Cooked and crumbled; use crispy for best texture.
  • 1 tsp Fresh Thyme Chopped; dried thyme can be used instead.

Equipment

  • Oven
  • Baking sheets
  • Parchment paper
  • Plastic wrap
  • Sharp knife

Method
 

Step-by-Step Instructions
  1. Preparing Dough: On a lightly floured surface, take thawed puff pastry and roll to a thickness of 1/8 inch.
  2. Layer Ingredients: Spread cream-style horseradish over pastry, sprinkle Gruyère cheese, add caramelized onions, crumbled bacon, and thyme.
  3. Roll Dough: Roll the pastry towards the center from both long edges until they meet.
  4. Chill: Wrap in plastic wrap and refrigerate for 1 hour or freeze for 30 minutes.
  5. Slice: Using a sharp knife, slice the pastry into 1/4-inch rounds.
  6. Bake: Preheat oven to 400°F (200°C). Bake for 12-15 minutes until golden.
  7. Cool and Serve: Allow to cool for 2-3 minutes before transferring to a wire rack.

Nutrition

Serving: 1palmierCalories: 150kcalCarbohydrates: 15gProtein: 5gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 200mgPotassium: 100mgSugar: 1gVitamin A: 2IUVitamin C: 2mgCalcium: 10mgIron: 4mg

Notes

Ensure dough is chilled for clean cuts, layer fillings evenly, and do not overcrowd on the baking sheet for best results.

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