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:


  1. 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.

  2. Sprinkle 1/3 of cheese onto puff pastry, avoiding outer 1/2-inch border.

  3. Layer corned beef over cheese, avoiding outer edges.

  4. Add a layer of sauerkraut and the remaining cheese.

  5. Working on one of the longer sides of the puff pastry, roll pastry into a log stopping at the center.

  6. Roll the opposite side into a log, stopping at the center to form a double coil.

  7. Wrap the pastry roll in plastic wrap. Chill for 30 minutes.

  8. Preheat oven to 375 degrees F.

  9. With pastry roll faced bottom-side-up, use a serrated knife to cut into 1/3 to 1/2-inch thick slices.

  10. Place slices 2-inches apart on greased or parchment-lined baking sheet.

  11. Brush sides of palmiers with the beaten egg.

  12. Bake for 16-18 minutes on upper rack until lightly golden.

  13. Serve alone or with dipping sauce of choice.


Makes about 18 palmiers depending on the thickness of your slices.



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