Puff! It's Magic

1 sheet (about 9 ounces) frozen puff pastry, thawed
2 tablespoons Dijon mustard
1 cup (3 ounces) shredded aged Gruyere (or Swiss) cheese
1/4 cup (1/2 ounce) freshly and finely grated Parmesan cheese
4 ounces very thinly sliced good-quality baked ham, such as Black Forest

1. Position sheet of pastry on a lightly floured surface so that a short side is closest to you. Roll into a 10-by-14-inch rectangle.
2. Spread mustard over pastry. Distribute cheeses evenly over surface. Arrange ham in a single even layer, cutting to fit. Lay parchment paper or wax paper on top and gently compress layers with a rolling pin. Peel off paper.
3. Cut rectangle in half to make two 10-by-7-inch bands. Roll one long edge of one of the bands into the center; roll the opposite edge in so the two rolls meet in the middle and resemble a double scroll. Press lightly so the rolls stick together (spread a few drops of water where the two rolls meet to help them stick, if you need to). Repeat with the second band. Wrap in plastic and chill until firm, at least 1 hour in the refrigerator or 30 minutes in the freezer.
4. Preheat oven to 425F and line two baking sheets with parchment paper. With a very sharp knife, slice each roll into 24 pieces. Place on baking sheets at least 1 inch apart. Bake 10 to 12 minutes, until pastry is flaky. Serve warm or within the hour, if possible. Makes 48.

Recipe adapted with permission from Martha Holmberg’s Puff (Chronicle, 2008).

Per (1 palmier) serving: 35 calories, 2g fat, 5mg chol., 1g prot., 2g carbs, 0g fiber, 60mg sodium

1 sheet (about 9 ounces) frozen puff pastry, thawed
1/2 cup powdered sugar, plus more for decoration
3 1/2 ounces good-quality semisweet or bittersweet chocolate, chopped
2 cups whipping cream, divided
1 teaspoon vanilla extract
1/8 teaspoon kosher salt
2 pints fresh raspberries

1. Preheat oven to 425F.
2. On a lightly floured surface, roll pastry into a 13 X 14-inch rectangle. Prick with a fork at 1/2-inch intervals. Slide pastry onto a baking sheet (preferably with no edge), lay a sheet of parchment paper on top and then place another baking sheet that’s big enough to cover the pastry on top to prevent it from puffing. (Make sure it’s perfectly flat on the pastry and there are no gaps between pastry and top baking sheet or rack.) Bake 15 to 20 minutes, until pastry is very deep golden brown. Remove top baking sheet and parchment. Using a sifter, sprinkle 1/2 cup powdered sugar evenly over surface. Bake 3 to 4 minutes, until the pastry is glazed. Slide pastry onto a rack to cool.
3. Combine chocolate and 1/3 cup cream in a stainless-steel bowl set over a pan half-full of water. Bring water to a simmer and heat until chocolate melts. Whisk until smooth and glossy (it may look curdled at first), then whisk in vanilla and salt. In a separate bowl, whip the remaining cream using a mixer until soft peaks form. Add 1/2 cup chocolate mixture a little at a time. Don’t over-whip or it will get lumpy.
4. With a large chef’s knife or a pizza cutter, trim pastry into 16 (3-inch) squares. Place one square, sugar side up, on a dessert plate. Spoon on a generous 1/3 cup chocolate mixture on top. Nestle 1/2 cup berries into chocolate mixture and top with another pastry square. Just before serving, sprinkle a little more powdered sugar onto the top pastry square, and drizzle remaining chocolate over the tops (if the chocolate is thick, thin it to pouring consistency by whisking in a few tablespoons of very hot water). Serve within 15 minutes. Serves 8.

Recipe adapted with permission from Martha Holmberg’s Puff (Chronicle, 2008).

1 tablespoon olive oil
2 tablespoons minced shallot
Kosher salt
2 garlic cloves, minced
5 ounces arugula or baby spinach leaves, any large stems removed, roughly chopped, rinsed well, and excess water shaken off
1/2 cup roughly chopped fresh cilantro leaves
1/4 cup chopped fresh mint leaves
1 cup (4 ounces) crumbled feta cheese
1/4 cup pine nuts, lightly toasted and chopped
1 teaspoon finely grated lemon rind
Pinch of Aleppo pepper flakes or cayenne pepper
1 sheet (about 9 ounces) frozen puff pastry, thawed
3 tablespoons melted unsalted butter

1. Heat oil in a large skillet over medium-high heat. Add shallots and a pinch of salt and sauté lightly until soft and fragrant but not browned, about 1 minute. Add garlic; cook for another 30 seconds. Add arugula and cook, tossing frequently with tongs, until wilted and tender, about 3 minutes. If there’s a lot of moisture left in the greens, press with the back of a spoon to release as much as possible and drain it off. Chop and transfer to a bowl.
2. Add cilantro, mint, feta, pine nuts, lemon rind and red pepper. Taste and add more salt or pepper if necessary. Refrigerate until cool.
3. On a lightly floured surface, roll pastry into a 12 X 21-inch rectangle. Prick with a fork at 1/2-inch intervals. Cut rectangle into 4 (3 X 21-inch) strips, then cut each strip into 7 squares, to yield 28 (3-inch) squares.
4. With your finger and a little bowl of water, moisten two adjacent edges of a square. Spoon a rounded teaspoon of filling in center. Fold over to make a triangle, and carefully pinch edges to seal tightly. Repeat with remaining pastry and filling. Brush each triangle with melted butter. Cut a couple of tiny steam vents in top. Pace on baking sheets and chill about 15 minutes.
5. Preheat oven to 400F.
6. Bake until puffed and golden brown on top and bottom, about 20 minutes. Serve immediately. Makes 28 triangles

Recipe adapted with permission from Martha Holmberg’s Puff (Chronicle, 2008).

Do ahead
You can make the triangles and keep them in the refrigerator for up to one day before baking, or freeze them, unbaked, for up to one month. Bake them directly from the freezer and add a few more minutes to the cooking time.