March 03, 2021

CORNED BEEF PALMIERS

4 Comments

These corned beef palmiers are easy to make and easy to eat finger foods. Not only are they perfect for St. Patrick’s Day but they are also great as appetizers and party food anytime of the year. So good with a nice cold beer too!

Corned Beef Palmiers
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With St. Patrick’s Day around the corner, these savory palmiers are the perfect addition to the celebration menu. They are made with flaky puff pastry, store bought corned beef, sauerkraut, and Swiss cheese. The combination of salty, briny, and sour along with the mild and nutty flavor of the cheese is fantastic! Oh yeah, it’s the kind of food that goes amazingly well with beer. I’m not a beer drinker, but when I eat this, I just want to grab a cold one to enjoy with it.


Deli corned beef is used in this recipe, but leftover corned beef can certainly be used. Who wouldn’t like to enjoy these palmiers after the holiday as well? I’m addicted to them and certainly won’t wait until next St. Patrick’s Day to partake again. These palmiers are simply delicious party foods that will be a crowd pleaser no matter the occasion...they are definitely game day eats material!

Corned Beef Palmiers



Corned Beef Palmiers




Recipe highlights:
  • Roll out puff pastry sheet on parchment paper lined work surface surface. 
  • Layer 1/3 of the shredded Swiss cheese onto puff pastry.
  • Layer the filling ingredients in the following order: corned beef, sauerkraut, and the remaining cheese.
  • Roll the two longer sides of the puff pastry into logs, meeting at the center. 
  • Wrap plastic wrap and refrigerate for 30 minutes.


  • Cut into 1/3-inch thick slices and place on a greased or parchment lined baking sheet.
  • Brush sides of palmiers with a beaten egg.
  • Bake for 16-18 minutes at 375° F.
  • Refer to recipe card below for detailed instructions and tips.
Puff pastry sheet

Puff pastry sheet with corned beef filling

Puff pastry sheet with corned beef filling

Rolled up puff pastry sheet

Rolled up puff pastry sheet

Uncooked slices of corned beef palmiers

Uncooked slices of corned beef palmiers




What to serve with these palmiers?

They are flavorful and delicious alone. Of course, it’s always more fun when there’s dipping sauce involved. Russian dressing, Thousand Island dressing, or Dijon mustard are all great options. Make your own dressing from scratch if you like, but store bought is fine with me.


Corned Beef Palmiers

Can these be made ahead?

Yes. They can be baked and kept refrigerated for a 2-3 days or frozen for longer until ready to use. To reheat, bake at 350° F on a greased baking sheet for 5 minutes or until hot. Frozen palmiers can be reheated straight from the freezer. They take a minute or two longer than refrigerated ones to reheat.


More munchies you might like:


EASY CORNED BEEF PALMIERS

Corned Beef Palmiers


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)

Recommended supplies (affiliate links):



INSTRUCTIONS:

  1. 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.
  2. Sprinkle 1/3 of cheese onto puff pastry, avoiding outer 1/2-inch border.
  3. Layer corned beef over cheese, avoiding outer edges.
  4. Add a layer of sauerkraut and the remaining cheese.
  5. Working on one of the longer sides of the puff pastry, roll pastry into a log stopping at the center.
  6. Roll the opposite side into a log, stopping at the center to form a double coil.
  7. Wrap the pastry roll in plastic wrap. Chill for 30 minutes.
  8. Preheat oven to 375 degrees F.
  9. With pastry roll faced bottom-side-up, use a serrated knife to cut into 1/3-inch thick slices.
  10. Place slices 2-inches apart on greased or parchment-lined baking sheet. 
  11. Brush sides of palmiers with the beaten egg.
  12. Bake for 16-18 minutes on upper rack until lightly golden.
  13. Serve alone or with dipping sauce of choice.

Makes about 18 palmiers depending on the thickness of your slices.


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4 comments:

  1. These are beautiful and creative and I wish I had one right now! Your instruction pictures are really detailed and helpful!

    ReplyDelete
    Replies
    1. Thank you Inger! I wish there was a way for me to share!

      These are easy to make, but I wanted to make it as easy as possible for others to replicate :)

      Delete
  2. This sound like a great appetizer to serve with a glass of wine when we can once again entertain.

    ReplyDelete
    Replies
    1. That does sounds wonderful. Thank goodness there is real hope that day will come soon!

      Delete