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Category: Seafood
Prep Time: Cook Time: Total Time:
1 (16-oz) sheet frozen puff pastry, defrosted according to package directions
Crabmeat Filling
1/2 cup grated Gruyere
1 (4 oz) jar marinated artichoke hearts, drained
1/8 cup mayonnaise
4 oz cream cheese, softened
1 tsp Worcestershire sauce
1/2 tsp Tabasco
1/4 cup shredded Parmesan cheese
4 oz crabmeat (if canned, drained and picked through)
Kosher salt and freshly cracked pepper to taste
1 egg beaten with 1 tbsp water, to brush the top of pastry
Put all ingredients (except egg and pastry) into food processor. Whirl it about for 30-40 seconds, or until pretty finely chopped.
Unfold 1 sheet of thawed puff pastry and place it on a lightly floured board. With a rolling pin, lightly roll dough until about 1/8 inch thick. Spread crabmeat filling on top of dough. You can take it right to the edge. Make a mark on the center of the dough coming down from short ends. Roll one side of dough up to the middle mark, roll other side of dough to meet the first side, continue with another roll until the two sides come together (think 2 little jelly rolls). Brush a bit of egg wash at the point where they meet to hold them together. Wrap the roll tightly in plastic and freeze for 40 minutes.
Remove rolled dough from freezer. Slice the dough into 1/4 inch slices and place the slices onto cookie sheet, lined with parchment paper. Do not leave dough sitting around for anytime, it must go immediately into the oven, or a refrigerator to keep cool until you bake it. Brush each piece with egg wash and place in the oven. Bake for 18-20 minutes in at 400.
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SAVORY GRUYERE CRABMEAT PALMIERS
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Category: Seafood
Prep Time: Cook Time: Total Time:
1 (16-oz) sheet frozen puff pastry, defrosted according to package directions
Crabmeat Filling
1/2 cup grated Gruyere
1 (4 oz) jar marinated artichoke hearts, drained
1/8 cup mayonnaise
4 oz cream cheese, softened
1 tsp Worcestershire sauce
1/2 tsp Tabasco
1/4 cup shredded Parmesan cheese
4 oz crabmeat (if canned, drained and picked through)
Kosher salt and freshly cracked pepper to taste
1 egg beaten with 1 tbsp water, to brush the top of pastry
Put all ingredients (except egg and pastry) into food processor. Whirl it about for 30-40 seconds, or until pretty finely chopped.
Unfold 1 sheet of thawed puff pastry and place it on a lightly floured board. With a rolling pin, lightly roll dough until about 1/8 inch thick. Spread crabmeat filling on top of dough. You can take it right to the edge. Make a mark on the center of the dough coming down from short ends. Roll one side of dough up to the middle mark, roll other side of dough to meet the first side, continue with another roll until the two sides come together (think 2 little jelly rolls). Brush a bit of egg wash at the point where they meet to hold them together. Wrap the roll tightly in plastic and freeze for 40 minutes.
Remove rolled dough from freezer. Slice the dough into 1/4 inch slices and place the slices onto cookie sheet, lined with parchment paper. Do not leave dough sitting around for anytime, it must go immediately into the oven, or a refrigerator to keep cool until you bake it. Brush each piece with egg wash and place in the oven. Bake for 18-20 minutes in at 400.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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