Honey mustard and Ham Palmiers

CerebralChasm avatar
By Clare Chambers
from Beckermet

Palmiers are a French canapé named after palm leaves and made with puff pastry. They are sometimes called elephant ears. You could also make these with pesto & sun dried tomatoes or parmesan & anchovy

serves 20 individual portions
prep time 30 Min
cook time 10 Min
method Bake


  • 300 g
    puff pastry
  • 3 oz
    thinly sliced good quality ham
  • 2 tsp
    dijon mustard
  • 2 tsp
    honey - runny
  • 1 oz
    parmesan cheese - grated
  • 1
    egg yolk - beaten with 1 tbsp water

How To Make

  • 1
    Roll puff pastry out on a floured surface to form a rectangle 6 inches by 14 inches. Trim edges.
  • 2
    Mix the honey and mustard together and spread over the pastry right up to the edges
  • 3
    Pat the slices of ham dry and lay on top of the honey/mustard.
  • 4
    Roll along the long length of the pastry until it reaches the middle. Then repeat with the other side.
  • 5
    Cut into 1/2 inches slices. I measure and mark them first, and then slice. Lay slices on baking tray lined with greaseproof paper. brush with the egg yolk mixture and bake in a preheated oven 190C for about 10 minutes until just turning golden.
  • 6
    When cooked remove from oven, lace on cooling rack and sprinkle with parmesan whilst still hot. Once fully cooled these can be stored in an airtight container for up to 3 days. Crisp up before serving in an oven at 200C for 3 minutes.