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
Equipment
parchment paper
knife
Ingredients
flour to dust surface
1sheet puff pastry (half a box) thawed in fridge
1/2cupshredded Parmesan packed
2 to 3ouncessliced prosciutto
Instructions
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.