Honey mustard and Ham Palmiers

Clare Chambers


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


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20 individual portions
30 Min
10 Min


  • 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 Honey mustard and Ham Palmiers


  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.

Printable Recipe Card

About Honey mustard and Ham Palmiers

Main Ingredient: Flour
Regional Style: French

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