Prosciutto and Gruyère Palmiers Recipe
Prosciutto and Gruyère Palmiers
Yield: 22 to 24 appetizers
Puff pastry is the key ingredient to this fast and delicious appetizer. Once you know the basic technique, have fun being creative with the fillings, cheddar and thin roast beef with a brush of horseradish; try cinnamon and sugar over butter-brushed puff for a crispy, light dessert.
- 1 sheet puff pastry, thawed
- 3 Tbsp honey mustard
- 4 oz (about 1 cup) finely grated Gruyère or parmesan cheese
- 1 (4 oz) package Metropolitan Market sliced prosciutto
- Roll puff pastry on a lightly floured work surface to a 10 x 14-inch rectangle.
- Brush a thin layer of mustard over puff pastry using a pastry brush. Evenly sprinkle the cheese over the pastry. Lay prosciutto slices over the cheese. With your hands, gently press the prosciutto into to the cheese and pastry.
- Working with one of the long sides of the rectangle, carefully roll the edge towards the middle of the pastry, stopping in the middle. Turn the pastry so the other long side is nearest you and roll up the other side to meet in the middle. Wrap loosely with plastic wrap and refrigerate until firm enough to slice, about 25 minutes.
- Meanwhile, line a large baking sheet with parchment paper. Preheat oven to 425°F.
- Unwrap pastry and return to a floured work surface, rolled side down. With a sharp knife, trim the uneven ends and discard. Slice puff pastry crosswise into 1/2-inch thick slices. Carefully place palmiers, cut side down, on the baking sheet, spacing 1-inch apart.
- Bake 10 to 12 minutes or until puff pastry is golden brown and flakey and cheese is melted. Transfer palmiers to a cooling rack for 5 minutes. Serve warm or at room temperature.
Nutrition:Amount Per Serving (based on 24 servings, 24)
Fat: 4.5 g
Saturated Fat: 2.5 g
Cholesterol: 5 mg
Sodium: 170 mg
Carbohydrates: 5 g
Fiber: 0 g
Sugar: 1 g
Protein: 3 g
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