Preparation / Directions:
1. Place the puff pastry on a work surface and spread the mustard over top. Arrange the Prossciutto evenly over the mustard to cover all the pastry. Lightly press parmesan cheese into the Prosciutto.
2. Starting at one long edge, roll up the puff pastry like a jelly roll just to the middle of the dough; then repeat with the other side of the dough so that the two rolls meet in the center.
3. Using a serrated knife cut the rolls crosswise into 1/2 inch slices. Place the slices on cookie sheets lined with parchment paper and press lightly with your hands to flatten. Refrigerate for 15 minutes.
4. Preheat oven to 400F.
5. Beat 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. Yiled 20 Palmiers
Lu's Notes: Made for Mom's 50th Birthday but forgot them in the fridge. Mom took them to an appetizer party the next day and they were a big hit. We tasted the leftovers at home and really enjoyed them; make sure that the prosciutto you use is not too salty. This would also work with very thinkly sliced ham if you pre
|
