Bacon & Gruyère Palmiers

Step  0: Unroll the puff pastry then spread over the grape must mayo. Scatter with the onions, crispy bacon and grated cheese.
Step  1: Roll the the long side of the pastry in a spiral towards the middle, taking care to roll as tightly (but gently!) as possible. Do the same with the otherside until you are left with a long scroll shape. Wrap in clingfilm then place in the freezer for 1 hour to firm up.
Step  2: Set the oven to 180C. Remove from the freezer and cut into 1.5cm slices. Line a baking tray with parchment paper. Arrange the slices cut side down with at least 1.5cm spacing between them. Bake for 20 minutes until puffed and golden. Serve!

Prep: 80 minutes
Cook: 20 minutes

Easy

Serves 4

Crispy, cheesy, and full of an umami richness, these incredibly moreish palmiers are made using sweet Mustard mayonnaise. They are perfect for long summer days spent at a BBQ or picnics in the park.

Ingredients

1 roll of Puff pastry, room temperature
4 tbsp Mustard Mayonnaise
1 onion, diced and fried until soft and sweet
1 Rachers of streaky bacon, cooked until crispy then chopped
150g Gruyere cheese, grated

Method

Step 0: Unroll the puff pastry then spread over the grape must mayo. Scatter with the onions, crispy bacon and grated cheese.
Step 1: Roll the the long side of the pastry in a spiral towards the middle, taking care to roll as tightly (but gently!) as possible. Do the same with the otherside until you are left with a long scroll shape. Wrap in clingfilm then place in the freezer for 1 hour to firm up.
Step 2: Set the oven to 180C. Remove from the freezer and cut into 1.5cm slices. Line a baking tray with parchment paper. Arrange the slices cut side down with at least 1.5cm spacing between them. Bake for 20 minutes until puffed and golden. Serve!

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