Corned Beef Palmiers
INGREDIENTS:
1 sheet puff pastry, thawed according to package directions
1/4 to 1/3 pound deli corned beef (or leftover corned beef)
1/2 cup drained and squeezed dried sauerkraut
3 ounces Swiss cheese
1 beaten egg
Russian or Thousand Island dressing, or Dijon mustard for dipping (optional)
INSTRUCTIONS:
Place puff pastry onto parchment paper or wax paper lined work surface. Use a rolling pin to slightly stretch pastry sheet (about 10-inch x 12-inch) and smooth out cracks.
Sprinkle 1/3 of cheese onto puff pastry, avoiding outer 1/2-inch border.
Layer corned beef over cheese, avoiding outer edges.
Add a layer of sauerkraut and the remaining cheese.
Working on one of the longer sides of the puff pastry, roll pastry into a log stopping at the center.
Roll the opposite side into a log, stopping at the center to form a double coil.
Wrap the pastry roll in plastic wrap. Chill for 30 minutes.
Preheat oven to 375 degrees F.
With pastry roll faced bottom-side-up, use a serrated knife to cut into 1/3 to 1/2-inch thick slices.
Place slices 2-inches apart on greased or parchment-lined baking sheet.
Brush sides of palmiers with the beaten egg.
Bake for 16-18 minutes on upper rack until lightly golden.
Serve alone or with dipping sauce of choice.
Makes about 18 palmiers depending on the thickness of your slices.