| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Appetizers |
20 |
Servings |
INGREDIENTS
| 1 |
|
Sheet puff pastry — 18 x |
| 3 |
tb |
Honey mustard |
| 4 |
oz |
Prosciutto — thinly sliced |
| 1 |
c |
Parmesan cheese — freshly |
|
|
Grated |
| 1 |
|
Egg |
| 2 |
ts |
Water |
INSTRUCTIONS
11 "
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" 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.
Recipe By : The Silver Platter Good Times Cookbook
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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