Savory Mustard Palmiers

Over at one of my favorite blogs, Turntable Kitchen, Kasey and Matthew teamed up with Foodzie to create a food blogger tasting panel for products in their April tasting box. If you have not heard of Foodzie, it is a marketplace for small food producers and growers to sell their gourmet products. They started monthly tasting boxes where they curate a collection of their goodies for purchase.

I am an enthusiastic supporter of small businesses and I love what Foodzie does for small food producers. When I heard that I would be participating in the tasting panel, I was excited to see what was coming in the mail. I received Horseradish-Dill Mustard from SchoolHouse Kitchen and I put my thinking cap on for a recipe.

Of course, I had to taste it first to help with inspiration. It starts out smooth and sweet, then the horseradish heats up and finally cools down with the taste of dill. I love the creamy texture and the unique flavor. It would be great on a ham and gruyere sandwich and would be a welcomed addition to a classic vinaigrette, but I wanted to make something a little more special. I remembered a recipe I saw from Dorie Greenspan for mustard batons and I thought I could do a twist on that idea.

That twist turned into these savory mustard palmiers. They are beautiful and oh so easy. It took me hardly any time at all to make these, but the results were impressive and delicious. Serve these as an appetizer with white wine or serve them alongside a green salad for lunch.

Recipe: Savory Mustard Palmiers

Inspired by Dorie Greenspan

Makes about 18 palmiers.

1 sheet all-butter puff pastry (2 come in a package)

1/4 C. SchoolHouse Kitchen Horseradish-Dill Mustard (or Dijon)

1 T. poppy seeds

1. Defrost frozen puff pastry in the refrigerator overnight or let it sit out at room temperature for 40 minutes.

2. Unfold the puff pastry and using a rolling pin, roll the puff pastry out to smooth the seams. Try your best to make the seams come together so your palmiers retain their beautiful shape during baking.

3. Add mustard to the rolled-out sheet of puff pastry and using a pastry brush or back of a spoon, smooth out all over the dough, making sure it is not too thick at the ends.

4. To create the palmier shape, fold one side of the square in a quarter of the way. Repeat on the other side. Go back to the first side you folded and fold it in again until it meets the middle. Repeat on the other side so you now have two rolls of dough side-by-side. Keeping the dough attached at the bottom, now place the one roll directly on top of the other. It will look a bit flat, but they will puff when baking. Wrap the roll in plastic wrap and put in the freezer for 30 minutes to firm up. Preheat oven to 400 degrees F.

5. Prepare two cookie sheets with silpats or parchment paper.

6. After 30 minutes, remove roll from the freezer. Using a sharp knife, cut off excess dough from the ends. Then cut the rest into 1/4 inch pieces and place on the two prepared cookie sheets one inch apart. Sprinkle generously with poppy seeds. Bake for 10 minutes, rotating your cookie sheets top to bottom and front to back half-way through the baking time for uniform browning.

7. Serve warm or at room temperature. They make a wonderful appetizer or look pretty placed on the side of a green salad for an impressive, but simple lunch.

Full Disclosure: As mentioned above, I received this mustard from SchoolHouse Kitchen at the request of Foodzie, but the opinions are my own.

10 Notes Leave a Note

    • Kasey – Oh no! No fun :(

      Sues – That is a wonderful gift idea, Sues!

      Heather – Oooh, you’re right. A perfect Easter nibble. You took the words out of my mouth and described the texture perfectly :) I’m sure your mom’s cookies are wonderful, yum!

  1. I’m sensing an Easter nibble here! Not only are the flavors talking to me, but I like when food has different textural elements. Flaky pastry, melt-on-your-tongue filling and the teensy crunch of poppy seeds — win win win. Good call on the palmiers, too. In the past couple years my mom has started making the dough and filling leftovers from her (giant) kringle recipe into palmier shapes. New twists on old classics!

    Cheers,

    *Heather*

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