prosciutto palmiers

Some think you need a veritable party before you make finger foods, but our party of three (Glenda came to visit!) was excuse enough for these darn tasty treats. (If you're interested, link to her blog for the scoop.)

These appies are from my Hors d'Oeuvres cookbook (judging this book by its cover, I'd say they revised it since I got mine). You have to think ahead a bit in order to have a sheet of puff pastry thawed, but you can whip up these morsels pretty quickly.

prosciutto palmiers
makes 20

1 sheet of puff pastry, thawed
2 tsp Dijon mustard
4 tsp honey
2.5 oz (75 g) sliced prosciutto
freshly grated parmesan cheese
1 egg yolk beaten with a dash of water

Unroll pastry to a rectangle (6" x 14"). Trim uneven edges, if necessary. Combine mustard and honey in a small bowl, then spread evenly over pastry. Cover with sliced prosciutto. Sprinkle with a couple tablespoons of parmesan.


Roll up ends tightly to meet in the middle (looks like the game binoculars that Clay and I used to play when we were little...two little kiddies rolling up each side of a blanket). Refrigerate until firm (15 mins).
Preheat oven to 400. Brush egg wash on all sides, then cut into 1/2" or 1 cm slices. Place slices on parchment-lined baking sheet and bake until crisp and golden (10-15 mins). Sprinkle with a bit of parmesan when hot from the oven. Cool on wire rack and serve warm or at room temp.