Palmiers with Honey Mustard and Prosciutto
December = Friends, Family, Festivities, Parties, Nibbles, Cocktails, Hors d’Oeuvres, Soirées, Celebrating, Appreciation and Gratitude.
I would like to bestow a heap of gratitude on two women, Julee Rosso and Sheila Lukins, the dynamic duo behind The Silver Palate. They have written many wonderful cookbooks over the years, including The New Basics Cookbook and The Silver Palate Cookbook. The one that has been on my cookbook shelf for almost 15 years and that I have found to be indispensable during the holidays is The Silver Palate Good Times Cookbook, published in 1985.
This book has saved me over the years by sharing a wealth of holiday recipes that include easy and delicious nibbles to enjoy when friends stop by for a quick hello. Cajun Chicken Morsels are an old favorite, as are recipes for Herbed Chèvre, Scallops with Vodka and Crème Fraîche and Bacon Bites.
These Palmiers with Honey Mustard and Prosciutto have proven themselves over and over again. They are flaky, light and perfect with a glass of Champagne or a bit of holiday cheer.
- 1 sheet puff pastry (18 x 11 inches), homemade or packaged
- 3 tablespoons honey mustard
- 4 ounces thinly sliced Prosciutto
- 1 cup freshly grated Parmesan cheese
- 1 egg
- 2 teaspoons water
- 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-inch 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 F.
- 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.
20 palmiers
