| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Appetizers | 12 | Servings | |
INGREDIENTS
| 1 | 17 oz pkg frozen puff pastry | |
| 2 | T | Honey |
| 2 | T | Dijon mustard |
| 1/4 | c | Parmesan or Romano cheese |
| grated | ||
| 6 | oz | Thinly sliced fully cooked |
| ham | ||
| 1 | Egg | |
| 2 | t | Water |
INSTRUCTIONS
Let folded pastry stand at room temperature for 20 minutes to thaw. Line baking sheets with parchment or plain brown paper. Stir together honey & mustard; set aside. On a lightly floured surface, unfold 1 pastry sheet. Spread with half of the honey mustard mixture. Sprinkle with half of the cheese; top with half of the ham. Starting at a long edge, roll pastry, jelly roll style, to center of dough. Repeat from opposite edge, forming 2 rolls that meet in the center. With a sharp knife, cut the pastry roll crosswise into 1/2" thick slices. (If roll is too soft to slice easily, chill for a few minutes.) Arrange the slices 2" apart on the prepared baking sheets. Repeat with remaining pastry, honey mustard mixture, etc. (If desired, place baking sheet in the freezer till pastries are solid. Transfer frozen pastries to freezer containers or bags. Freeze for up to 1 month.) Combine egg and water; brush onto pastries. Bake fresh or frozen pastries in a 400 oven for 15 to 18 minutes or until golden. Remove from sheet, cool on a rack. Serve warm or at room termperature. Makes 40. Posted to FOODWINE Digest 4 October 96 Date: Fri, 4 Oct 1996 18:13:45 -0400 From: Laura Hunter <LHunter722@AOL.COM>
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