SkrillexAoki
Novice Foodie
Want to level up your dinner! Well, all I can suggest is to add a deluxe appetizer in your meal plan 
Here is the recipe for Gruyere and Crab Palmiers and I am sure whoever your guest is will leave your home happy and contented
Ingredients:
Here is the recipe for Gruyere and Crab Palmiers and I am sure whoever your guest is will leave your home happy and contented Ingredients:
- 1 sheet puff pastry, thawed
- 1 cup Gruyere cheese, shredded
- 1/2 cup lump crabmeat, drained and picked over for shells
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 2 green onions, finely chopped
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 1 egg, beaten (for egg wash)
- Optional: sesame seeds or poppy seeds for garnish
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the shredded Gruyere cheese, lump crabmeat, mayonnaise, Dijon mustard, chopped green onions, garlic powder, salt, and pepper. Mix well until all ingredients are evenly incorporated.
- Roll out the thawed puff pastry sheet on a lightly floured surface into a large rectangle, about 12x16 inches.
- Spread the Gruyere and crab mixture evenly over the puff pastry sheet, leaving a small border along the edges.
- Starting from one of the longer edges, tightly roll the puff pastry sheet into a log, like a jelly roll.
- Using a sharp knife, slice the log into 1/2-inch thick rounds. Place the rounds on the prepared baking sheet, spacing them apart slightly.
- Lightly brush the tops of the palmiers with the beaten egg, and sprinkle with sesame seeds or poppy seeds if desired.
- Bake in the preheated oven for 15-20 minutes, or until the palmiers are puffed and golden brown.
- Remove from the oven and let cool slightly before serving.
