Gruyere and Crab Palmiers
"I keep these little bursts of flavor in my freezer so they can be pulled out and popped into the oven whenever needed. Crab, pancetta and Gruyere make a sophisticated, elegant appetizer, and you can make your own variations on the filling. Try chicken and pesto, or a Mediterranean version with spinach and feta. —Grace Voltolina, Westport, Connecticut..."
INGREDIENTS
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1 large egg, lightly beaten
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1 tablespoon mayonnaise
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1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
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1 teaspoon Dijon mustard
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1/2 teaspoon pepper
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1/2 teaspoon smoked paprika
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1/2 teaspoon prepared horseradish
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1/4 teaspoon Worcestershire sauce
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1 can (6 ounces) lump crabmeat, drained
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4 ounces sliced pancetta, chopped
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1 package (17.3 ounces) frozen puff pastry, thawed
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1/2 cup shredded Gruyere or Swiss cheese
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