Gruyere And Crab Palmiers

1. 1

   Preheat oven to 400u00b0. In a small bowl, combine the first 8 ingredients; fold in crab. In a small skillet, cook pancetta over medium heat until partially cooked but not crisp; drain on paper towels.

2. 2

   Unfold 1 sheet puff pastry. Spread half of the crab mixture to within 1/2 in. of edges. Sprinkle with half the cheese and half the pancetta.

3. 3

   Roll up the left and right sides toward the center, jelly-roll style, until rolls meet in the middle. Repeat with remaining pastry and ingredients. Refrigerate until firm enough to slice, about 30 minutes.

4. 4

   Cut each roll crosswise into 1/2-in. slices. Place 2 in. apart on parchment-lined

5. 5

   . Bake until golden and crisp, 15-20 minutes. Cool on pans 2 minutes. Remove to wire racks to cool.

6. 6

   Cover and freeze unbaked sliced palmiers on waxed paper-lined

7. 7

   until firm. Transfer to freezer containers; close tightly and return to freezer. To use, bake palmiers as directed.

* Per serving · 4 servings · Values may vary.

No additional tips available.