Corned Beef Palmiers

Name: The Best Corned Beef Palmiers Party Appetizers Recipe
Prep time: 40 min
Cook time: 17 min
Total time: 57 min
Yield: 18
Ingredients: 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)

by In Good Flavor

18 Palmiers

57 min

These savory corned beef palmiers are not only perfect appetizers/snacks for St. Patrick’s Day but also ideal for any occasion. They are super tasty and go amazingly well with a cold glass of beer, which makes them the perfect finger food for game day, game night, and house parties, too!

The combination of puff pastry, deli corned beef, sauerkraut, and Swiss cheese makes these palmiers delectable. Enjoy them as is, or serve with Russian, Thousand Island, or Dijon mustard. My fave is the Dijon. It’s a great combo!

You can also make them ahead of time and reheat them in the oven for a few minutes when ready to serve. They also 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

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Recipe details

Yield 18 Palmiers
Time spent: Prep time: 40 Minutes Cook time: 17 Minutes Total time: 57 min

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Instructions

Place puff pastry onto parchment or wax paper-lined work surface. Use a rolling pin to stretch the pastry sheet slightly and smooth out cracks.
Sprinkle 1/3 of the cheese onto the puff pastry, avoiding the outer 1/2-inch border.
Layer corned beef over cheese, avoiding the outer edges.
Add a layer of sauerkraut and the remaining cheese.
Working on one of the longer sides of the puff pastry, roll the 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.
Place the pastry roll bottom-side-up. Use a serrated knife to cut into 1/3 to 1/2-inch thick slices.
Place the slices 2 inches apart on a greased or parchment-lined baking sheet.
Brush the sides of the palmiers with the beaten egg.
Bake for 16-18 minutes on the upper rack until lightly golden.
Serve alone or with dipping sauce of choice.
Makes about 18 palmiers, depending on the thickness of your slices.

Comments

Nicole P on Mar 08, 2021

Yum!

Like Reply
- In Good Flavor on Mar 08, 2021
  
  Thank you Nicole!
  
  Like
Erin on Mar 08, 2022

And if you detest sauerkraut? Can you leave it out?

Like Reply
- In Good Flavor on Mar 08, 2022
  
  Yes. You could leave out sauerkraut entirely if you like (adding a little extra corned beef and cheese won’t hurt). It’s still delicious!!
  
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