Recipe By Lynfred Brand Ambassador Laura Lorenz
Ingredients
2 sheets puff pastry, thawed
3 tbsp cream-style horseradish
⅔ cup caramelized onions
8 strips of bacon, cooked crisp and crumbled
1 tsp fresh thyme, minced
2 cups smoked Gruyère cheese*, shredded
Directions
1. Lay one sheet of puff pastry on a lightly floured surface. Roll it out to about ⅛-inch
thickness.
2. Spread 1½ tablespoons of horseradish* evenly over the dough.
3. Sprinkle with 1 cup shredded cheese, followed by ⅓ cup caramelized onions, half of the
crumbled bacon, and ½ teaspoon thyme. Gently press the toppings into the dough so
they adhere.
4. Starting from one long side, tightly roll the dough toward the center. Repeat from the
opposite long side so the two rolls meet in the middle.
5. Dab a few drops of water between the two rolls to help them stick together.
6. Repeat the process with the second sheet of puff pastry.
7. Wrap each roll tightly in plastic wrap and refrigerate for at least 1 hour.
8. Preheat the oven to 400°F.
9. Unwrap the chilled rolls and cut them into ¼-inch slices (about 24 per roll) using a sharp
knife.
10. Line a baking sheet with parchment paper and place the palmiers at least 1 inch apart.
11. Bake for 12–15 minutes, or until golden and flaky.
12. Let cool on the baking sheet for 2 minutes, then transfer to a wire rack. Serve warm.
*Notes
My cream-style horseradish was fairly mild. If yours is stronger, scale back so the flavor doesn’t overpower the filling.
Can’t find smoked Gruyère? A mix of regular Gruyère and smoked Gouda is a great substitute.
Make sure your puff pastry is fully thawed and at room temperature—this makes rolling and shaping much easier.
When caramelizing your onions, finish with a splash of sherry or beer for a little extra depth.