Prosciutto and Gruyère Palmiers Recipe

Ingredients:

• 1 sheet frozen puff pastry, thawed as package directs
• 3 tablespoons honey mustard
• 4 ounces Gruyère cheese, finely grated (about 1 cup)
• 4 ounces prosciutto, sliced

Directions:

1. Roll out puff pastry on lightly floured work surface to a 10 x 14-inch rectangle.
2. Brush a thin layer of honey mustard over entire pastry. Sprinkle evenly with cheese. Lay prosciutto over the top and press down gently to help it adhere.
3. Starting from one long side of the rectangle, carefully and tightly roll towards the center of the pastry, stopping in the middle. Turn pastry so the other long side is nearest you and roll up the other side to meet in the middle. Wrap with plastic wrap and refrigerate until firm enough to slice, about 25 minutes.
4. Meanwhile, preheat oven to 425°F and line a large baking sheet with parchment paper.
5. Unwrap pastry and return to a floured work surface, rolled side down. With a sharp knife, trim uneven ends and discard. Slice puff pastry crosswise into 1/2-inch thick slices. Carefully place palmiers, cut side down, on baking sheet, 1 inch apart.
6. Bake 10 to 12 minutes or until puff pastry is golden brown and cheese is melted. Transfer palmiers to cooling rack for 5 minutes. Serve warm or at room temperature.