While attending LaVarenne in Burgundy, France, we studied the art of baking Palmiers – from scratch. Puff pastry is a masterful composition of dough with multiple layers of butter to make the pastry flaky and also puff, when heated. Frozen puff pastry dough is readily available, which brings us to my weekly feature: Kelly’s Turkey Palmiers! Palmiers don’t have to be sweet; they can be savory, too. Simply roll out the puff pastry rectangle and add a thin layer of chopped cooked turkey; chopped sundried tomatoes (drained and patted dry); shredded Gruyère cheese and tiny toss of finely crumbled bacon. Roll the two longest edges toward the center of the rectangle. Then, slice the roll evenly into ¾ inch biscuits. (The biscuit cuttings should resemble a butterfly shape. The name Palmier is derived from the French term palm tree – hence the swirl design.) Place the savory biscuits onto parchment paper and bake at 350⁰F for about 20 minutes, until just brown. Remove from the oven and brush each with some garlic butter, prior to serving. It’s Thanksgiving – home-baked and this makes a great hors d’oeuvre or innovative design for leftover turkey. Happy Thanksgiving! © Kelly McBride Loft