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


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

How to Make Honey mustard and Ham Palmiers


  • 1Roll puff pastry out on a floured surface to form a rectangle 6 inches by 14 inches. Trim edges.
  • 2Mix the honey and mustard together and spread over the pastry right up to the edges
  • 3Pat the slices of ham dry and lay on top of the honey/mustard.
  • 4Roll along the long length of the pastry until it reaches the middle. Then repeat with the other side.
  • 5Cut 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.
  • 6When 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.

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About Honey mustard and Ham Palmiers

Main Ingredient: Flour
Regional Style: French

Show 7 Comments & Reviews

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