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1/2 pkg. Puff Pastry
2/3 cup dried cranberries
1 1/3 cup grated Parmesan cheese, divided
2 tsp. dried sage
1/3 cup pecans
1/2 lb. hot country-style sausage
2 tsp. Dijon mustard


  1. Preheat oven to 425°F.  

  2. In the food processor fitted with the steel blade, process the cranberries until fine pieces. Add 1/3 cup of Parmesan cheese and sage. Pulse to combine. Add pecans and pulse just until small pieces.

  3. Unroll refrigerated Puff Pastry on enclosed parchment paper and cut in half crosswise, returning half of pastry to refrigerator. Remove parchment from the pastry and place on counter, and sprinkle with 2/3 cup Parmesan and then top with pastry. Using a rolling pin, roll lightly to press cheese into pastry. Spread with sausage. Top with cranberry mixture. Sprinkle with 1/3 cup Parmesan. Cover with parchment or plastic wrap and roll lightly to press mixture into pastry.

  4. To shape: From the long edges of the pastry, fold each edge of the pastry to the middle, pressing lightly. Spread mustard lightly down the center leaving an inch on each side. Fold one half to the other half like closing a book. Wrap in parchment or plastic wrap and chill for a minimum of 30 min. or up to several hours.

  5. Remove (unused half of) pastry from refrigerator and cut into 1/4 in. slices (using a sawing motion to maintain form) and place on pan lined with parchment paper. Transfer to oven and reduce heat to 400°F and bake for 15-20 minutes. Remove to rack to cool. Store in tin in refrigerator. Warm briefly to serve.

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