Ingredients:

  • 1 sheet (approx. 275g / 9.7 oz) All-Butter Puff Pastry, thawed
  • 1 large Egg, beaten (for egg wash)
  • 1 tbsp (15 ml) Cold Water (mixed with egg wash)
  • 100 g (approx. 1 cup) Gruyère Cheese, finely grated
  • 50 g (approx. 1/2 cup) Parmesan Cheese, finely grated
  • 50 g (approx. 6–8 thin slices) Prosciutto di Parma, very finely chopped
  • 1 tsp (5 ml) Dried Thyme or Oregano
  • 1/2 tsp (2.5 ml) Freshly Cracked Black Pepper
  • 2 tbsp (30 ml) Runny Honey, warmed slightly
  • Pinch of Sea Salt Flakes (e.g., Maldon)

Instructions:

  1. Preheat oven to 200°C (400°F). Line two large baking sheets with parchment paper.
  2. In a small bowl, combine the grated Gruyère, Parmesan, chopped prosciutto, dried herbs (thyme/oregano), and black pepper. Mix well.
  3. Lightly flour your work surface. Unroll the cold puff pastry sheet. Roll slightly if necessary, aiming for a rectangle roughly 30 cm x 30 cm (12 x 12 inches).
  4. Sprinkle the entire cheese and prosciutto mixture evenly over the surface of the pastry sheet, pressing lightly to ensure the filling adheres.
  5. Starting from one long edge, tightly roll the pastry inward toward the center point. Stop halfway. Repeat the rolling process with the opposite long edge until the two rolls meet snugly in the middle, resembling a scroll.
  6. Brush the entire surface of the rolled log with the egg wash (1 large egg mixed with 1 tbsp cold water). Wrap tightly in plastic wrap and chill in the refrigerator for a minimum of 30 minutes. This step is essential for clean slicing.
  7. Remove the chilled log from the fridge. Using a very sharp knife, slice the log into rounds, approximately 1 cm (3/8 inch) thick.
  8. Lay the palmiers flat on the prepared baking sheets, leaving about 2 cm (1 inch) of space between each.
  9. Bake for 18–20 minutes, rotating the trays halfway through, until the pastries are deeply golden brown and beautifully puffed up.
  10. Immediately upon removing the palmiers from the oven, brush lightly with the warmed honey and sprinkle with a few sea salt flakes. Serve warm or at room temperature.