Bready or Not Original: Prosciutto-Parmesan Palmiers

Posted by on Nov 3, 2021 in Blog, Bready or Not, cheese galore, pork, quick bread, side dish | 0 comments

The holiday season is nigh, and these Prosciutto-Parmesan Palmiers are the perfect appetizer for a couple or an entire gang!

Bready or Not Original: Prosciutto-Parmesan Palmiers

These really have three ingredients, plus some flour for dusting a counter. They take minutes to assemble. Stash them in the freezer for hours or days. They bake up fast. They make bellies happy.

Bready or Not Original: Prosciutto-Parmesan Palmiers

Plus, I daresay, they are downright pretty. I love the layers in puff pastry! Here, those crisp buttery layers are fantastic along with shredded cheese and thin slices of prosciutto.

Bready or Not Original: Prosciutto-Parmesan Palmiers

Honestly, these are dangerous. It’s hard to eat just one.

Bready or Not Original: Prosciutto-Parmesan Palmiers

However, if you can exercise restraint, the leftovers are delicious. They can be eaten cold (the prosciutto is the prominent flavor then), but are better with a brief warm-up in the oven.

Bready or Not Original: Prosciutto-Parmesan Palmiers

Make these your go-to game day, holiday event, or date night treat!

Bready or Not Original: Prosciutto-Parmesan Palmiers

This three-ingredient convenient and tasty appetizer can be prepared hours in advance and bakes up fast once company arrives. Plus, if there are any leftovers, they are still delicious!
Course: Appetizer
Keyword: cheese, pork, puff pastry
Author: Beth Cato


  • parchment paper
  • knife


  • flour to dust surface
  • 1 sheet puff pastry (half a box) thawed in fridge
  • 1/2 cup shredded Parmesan packed
  • 2 to 3 ounces sliced prosciutto


  • Hours or days before baking day: Sprinkle flour on a flat, clean surface. Roll out the puff pastry to make a 12-inch square. Cut in half. Sprinkle cheese over both halves. Place prosciutto slices to completely cover cheese; if there is extra meat, layer on the additional pieces. Roll the short sides of each piece of pastry together to meet in the middle–from the end, it will look rather like a number 3. Repeat this with the other half.
  • Encase both logs in plastic wrap and freeze until firm, at least an hour, but as long as several days.
  • Preheat oven at 400-degrees. Prepare a large baking sheet with parchment paper.
  • Pull out frozen logs to thaw for just a few minutes. While it is still mostly frozen, slice into 1/4-inch pieces and place spaced out on parchment. (Note that the end pieces may be sparse on filling and not presentable for company, but still worth baking up for private enjoyment.)
  • Bake for 12 to 15 minutes until palmiers are golden brown and puffed. They are best eaten fresh, but leftovers can be refrigerated. They are okay cold, but better toasted briefly again in the oven.


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