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Home Cooking 1

Savory Palmiers, now or later?

donali | Nov 24, 201506:34 PM

I just made 4 rolls (mini) of savory puff pastry palmers with different fillings, parmesan pesto, parmesan and sun dried tomato pesto and dijon, parmesan, gruyere and thin Iberico salami. They are wrapped in plastic wrap in the fridge. Now I'm trying to decide, do I cut and bake them off, keep airtight in the fridge, then on Thanksgiving, just reheat them until crispy or hold them in the freezer or fridge until Thanksgiving and bake them off then. It just all gets so hectic around turkey time and you just want a few appetizers in case the bird is not quite where you want it to be. thanks

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