Palmiers with Honey Mustard and Prosciutto
Prosciutto is wonderful, but I've made these with thinly sliced ham, with very tasty results.
- 1 sheet puff pastry -- 18 x 11 inches
- 3 tablespoons honey mustard
- 4 ounces prosciutto, thinly sliced
- 1 cup Parmesan cheese, freshly grated
- 1 egg
- 2 teaspoons water
Place the puff pastry on a work surface and spread the mustard
over the top. Arrange the prosciutto evenly over the mustard to
cover all the pastry, and then sprinkle with the Parmesan. Lightly
press the cheese into the prosciutto with a rolling pin.
starting at one long edge, roll up the puff pastry like a jelly
roll just to the middle of the dough; then roll up the other side
in the same fashion, making two rolls that meet in the center.
Using a serrated knife, cut the rolls crosswise into 1/2-inch
slices. Place the slices on cookie sheets lined with parchment
paper and press lightly with your hands to flatten. Refrigerate
for 15 minutes.
Preheat oven to 400 degrees.
Beat the egg and water together in a small bowl. Brush the top
of each palmier with the egg wash. Bake until puffed and lightly
golden, about 10 minutes. Serve warm or at room temperature.
Adapted from The Silver Palate Good Times Cookbook