Your online resource

for all things culinary

HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ?

Parma Palmiers    CD  HD  45mins



Serves 4    Cold  Pork   Hors d'oeuvre  Starter  Appetizer



200g/7oz Puff Pastry
75g/3oz Mature Cheddar Cheese, finely grated
1 Egg, beaten
300ml/10fl.oz. Crème Fraîche
1teasp Creamed Horseradish Sauce
4 slices Parma Ham
Rocket Leaves to serve




1. Preheat the oven to 220C, 425F, Gas Mark 7. Roll the pastry out to 6mm/¼ inch thickness on a lightly floured work surface.


2. Sprinkle the cheese over the pastry and roll along both long edges into the middle to make two spirals. Brush with a little beaten egg to stick the two rolls together then cut the roll into 16 slices.


3. Arrange on baking sheets and chill for 10 minutes.


4. Bake for 10-15 minutes in the preheated oven. Remove from the oven and transfer to a wire rack to cool.


5. Place the crème fraîche and horseradish in a small bowl and mix well. 


6. To serve - place a bed of rocket on 4 individual serving plates, arrange 4 palmiers on each plate, top with a dollop of the crème fraîche mixture then place 1 slice of Parma ham (rolled up) in the centre of each plate.




  More Starter  Recipes  | Summer Recipes  | More Italian Recipes 


Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.


If you've arrived at this page via a search engine, do take a few minutes to look around the site. We're convinced you'll find lots more excellent recipes and in depth culinary information covering a wide range of food related topics.




 Follow us  


Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

Related Recipes and Information

Other Hors d'oeuvre recipes

More fish Hors d'oeuvre Recipes

More Vegetarian Hors d'oeuvre


 Sign up for Free E-mailings

For lots of great kitchen equipment

Still not found what you're looking for?


Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!



About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |   Abbreviations on this site  


This Web Site was designed and created by Copyright © 2000 to date [Recipes4us] All rights reserved.

 Some Photos ©