Palmiers with Bacon, Gruyere and Caramelized Onions
I had always shied away from making Palmiers but after trying this recipe I can tell you don't. If you follow this recipe step by step you will definitely come up with a delicious recipe. Enjoy!
2 sheets puff pastry, defrosted
2 Tbsp. cream-style horseradish
2 cups shredded Gruyere
2/3 cup caramelized onions
8 strips Circle B Ranch Hickory Smoked Bacon, cooked crisp and crumbled
Lay one sheet of puff pastry on a cutting board and spread it with 1 Tbsp. of cream-style horseradish.
Distribute the remaining ingredients across the pastry, in the following order: 1 cup Gruyere, 1/3 cup caramelized onions, half of the crumbled bacon. 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 the process with the second sheet of puff pastry and remaining ingredients.
Wrap the pastry rolls in plastic wrap and refrigerate (at least 1 hour) or freeze (30 min) until firm. Unwrap and cut with a sharp knife into 1/4-inch thick slices, about 24 per roll.
Preheat oven to 425 degrees F. 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.
For spicier palmiers, increase the horseradish to taste.
You can also freeze the palmiers to bake later
Simply freeze the palmiers on baking sheets until solid, then transfer to freezer bags for storage.When ready to bake, preheat the oven to 400 degrees. Place the 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.