Corned Beef Palmiers
These savory corned beef palmiers are not only perfect appetizers/snacks for St. Patrick’s day but they are also ideal for any occasion. They are super tasty and go amazingly well with a cold glass of beer, which make them perfect finger food for game day, game night, and house parties too!
The combination of puff pastry, deli corned beef, sauerkraut, and Swiss cheese make these palmiers delectable. Enjoy them as is, or serve with Russian dressing, Thousand Island dressing, or Dijon mustard. My fave is the Dijon. It’s a great combo!
You can also make them ahead of time. Just reheat in the oven for a few minutes when ready to serve. Plus, they freeze well and can be reheated straight from the freezer. If you want to double the recipe (and you will!), just increase all but the egg ingredients by two.
More information and additional images can be found at In Good Flavor.
Corned Beef Palmiers
- 1 sheet puff pastry, thawed according to package directions
- 1/4 to 1/3 pound deli corned beef (or leftover corned beef)
- 1/2 cup drained and squeezed dried sauerkraut
- 3 ounces Swiss cheese
- 1 beaten egg
- Russian or Thousand Island dressing, or Dijon mustard for dipping (optional)
- Place puff pastry onto parchment paper or wax paper lined work surface. Use a rolling pin to slightly stretch pastry sheet and smooth out cracks.
- Sprinkle 1/3 of cheese onto puff pastry, avoiding outer 1/2-inch border.
- Layer corned beef over cheese, avoiding outer edges.
- Add a layer of sauerkraut and the remaining cheese.
- Working on one of the longer sides of the puff pastry, roll pastry into a log stopping at the center.
- Roll the opposite side into a log, stopping at the center to form a double coil.
- Wrap the pastry roll in plastic wrap. Chill for 30 minutes.
- Preheat oven to 375 degrees F.
- With pastry roll faced bottom-side-up, use a serrated knife to cut into 1/3-inch thick slices.
- Place slices 2-inches apart on greased or parchment-lined baking sheet.
- Brush sides of palmiers with the beaten egg.
- Bake for 16-18 minutes on upper rack until lightly golden.
- Serve alone or with dipping sauce of choice.
- Makes about 18 palmiers depending on the thickness of your slices.