~ Savory hors d'oeuvres like palmiers with prosciutto, paillettes and gougeres are ideal for holiday parties.
HYDE PARK, N.Y. -- Contrary to popular belief, entertaining can be hassle-free and fun. Whether you're planning a cocktail party or a formal dinner, serve items that can be made in advance so that you can enjoy the event as well.
Savory hors d'oeuvres like palmiers with prosciutto, paillettes and gougeres are ideal for easy entertaining. They can be prepared several days before the party, leaving you time to concentrate on the rest of the meal.
Palmiers, famous for their palm-leaf shape and crisp texture, are sweet, flaky pastries made of puff pastry and a sprinkling of sugar. The Culinary Institute of America's savory variation replaces the sugar with a lining of prosciutto and a dusting of Parmesan cheese.
"Palmiers are easy to make, especially when using store-bought puff pastry," says certified master chef Olivier Andreini, associate professor in culinary arts at The Culinary Institute of America. "Thaw the pastry in the refrigerator, as it is easier to work with when cold. Paillettes, puff-pastry cheese sticks, are also effortless to prepare. Both can be made ahead of time, frozen, and baked as needed."
Light and airy Gruyere cheese puffs, known as gougeres, make a lasting impression when piled high on a platter. A combination of pate a choux (a cooked batter of liquid, butter, flour and eggs) and Gruyere cheese, gougeres are best served warm from the oven. They can, however, be cooled, stored in an airtight container for several days and served at room temperature.
Prebaked gougeres can also be prepared well in advance and frozen for later use. To reheat, defrost at room temperature for 10 minutes, then crisp in a 350 F oven for 5 to 10 minutes.
(Palm-Shaped Cheese Pastries)
1/2 pound store-bought puff pastry, thawed
6 tablespoons tomato paste
12 thin slices prosciutto, about 5 ounces
1/4 cup finely grated Parmesan cheese
Preheat the oven to 400 F. Line 2 baking sheets with parchment paper.
Roll the puff pastry into a 10-inch square. Brush one side of the pastry with the tomato paste. Lay the prosciutto over the tomato paste, then dust with the cheese. Roll the top and bottom edges of the dough toward each other to meet in the middle, leaving a 1/2-inch gap. Sprinkle the remaining cheese on top of the length of the dough. Fold one piece of dough on top of the other piece of dough as if you were closing a book. Cover the dough and refrigerate until firm, about 1 hour.
Slice the dough crosswise into 1/4-inch-thick pieces and bake on the prepared baking sheets until golden brown, about 10 minutes. A sheet of parchment paper placed on top of the palmiers during baking will help them to stay flat; it can be removed for the last few minutes of baking to allow for browning.
Makes about 3 dozen.
Nutrition information per piece: 50 cal., 2 g pro., 3 g carbo., 3.5 g fat, 80 mg sodium, 5 mg chol., 0 g fiber.
(Cheese Sticks)
1/2 pound store-bought puff pastry, thawed
Egg wash (1 egg yolk whisked with 1 tablespoon cream or milk)
1/2 cup Parmesan cheese
Sweet paprika to taste
Preheat oven to 400 F. Line two baking sheets with parchment paper.
Roll the puff pastry into a 10-inch square. Brush one side of the puff pastry sheet with the egg wash. Sprinkle the cheese and paprika evenly over the puff pastry. Cut the pastry lengthwise into 1/4-inch strips. Transfer the pastry strips to the prepared baking sheets, leaving 1 inch between each strip to allow for expansion; shape strips as desired. Bake until golden brown, about 10 minutes.
Makes about three dozen
Nutrition information per piece: 45 cal., 1 g pro., 3 g carbo., 3 g fat, 40 mg sodium, 10 mg chol., 0 g fiber.
(Cheese Puffs)
1 cup water
6 tablespoons olive oil
1/2 teaspoon salt
1 cup all-purpose flour, sifted
4 large eggs
3/4 cup grated Gruyere cheese
1/4 teaspoon ground black pepper
Preheat the oven to 400 F. Line two baking sheets with parchment paper.
Combine the water, olive oil and salt in a saucepan over high heat and bring to a boil. Add the sifted flour all at once and stir well. Cook, stirring constantly, until the dough begins to come away from the sides of the pan, about 5 minutes. Immediately transfer the dough to a bowl of a stand mixer with the paddle attachment and beat on medium speed to cool to room temperature. Add the eggs one at a time, beating well after each addition, to achieve a stiff but pliable texture. Add the cheese and pepper. Continue mixing for 1 minute.
Transfer the dough to a pastry bag fitted with a plain round tip, and pipe 1-inch-diameter balls about 2 inches apart onto the prepared baking sheets. Alternatively, use a spoon to drop the dough onto the baking sheets.
Bake until golden brown and puffed, about 5 minutes, then reduce the oven temperature to 325 F and continue to bake until cooked through, 20 to 25 minutes.
Makes about 50 pieces.
Nutrition information per piece: 35 cal., 1 g pro., 2 g carbo., 2.5 g fat, 35 mg sodium, 20 mg chol., 0 g fiber.
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These recipes, along with more than 175 others, are explained and illustrated in The Culinary Institute of America's "Breakfasts and Brunches" cookbook (Lebhar-Freidman, 2005), available at bookstores nationwide or at:
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