Prosciutto Palmiers
Editor’s Note: Today we’re lucky to have another small plate recipe from guest-blogger Katy. What could go better with cocktails than Prosciutto Palmiers?? That’s right – nothing. Oh – be sure to check out her blog, BirkenMommy.
Palmiers look fancy but are quite simple to make. If your a cooking newbie, I’ve written a more detailed (and photographed) palmier tutorial on my blog, BirkenMommy.
Ingredients
1 sheet of slightly thawed puff pastry (storebought is fine)
1 heaping teaspoon dijon mustard
1/2 teaspoon honey
1/2 cup grated parmesan cheese
5 slices prosciutto
Method
Preheat oven to 400 degrees.
1) Mix honey and mustard together in a small bowl.
2) Gently unfold puff pastry onto a floured board.
3) Brush honey-mustard mixture onto the puff pastry all the way to the edges.
4) Lay prosciutto on top of pastry.
5) Sprinkle parmesan on top of prosciutto.
6) Starting from the edge, gently roll pastry to middle. Repeat on other side to achieve palmier shape.
7) Gently slice into 1/2″ slices using a serrated knife. (It will be easier to slice if you chill the log in the freezer for 15 minutes to firm up the puff pastry.)
8) Lay slices on a baking sheet and bake for 10 minutes. Flip and then continue baking for another 8 – 10 minutes. The palmiers are done when the pastry is puffed up and golden brown.
Note: Don’t worry if there is a little black along the inside edges. They aren’t burnt – the natural sugars in the honey have caramelized.
Makes 12 – 14.
Tags: small plates
