Prosciutto Palmiers

Tags: Appetizers, Deals

    Ingredients Print Recipe

  • 1 Pkg Puff pastry sheets, thawed according to package directions Spicy brown mustard (generic store brands are fine!)
  • 1/3 lb Thinly sliced Prosciutto (more if needed)
  • 3/4 Cup Grated or shredded Parmesan cheese


Roll one sheet of pastry slightly on lightly-floured surface. Spread generously with mustard, sprinkle with half the cheese, and cover surface with slices of Prosciutto. Starting on long side, roll tightly to center in a "jelly roll" fashion. Roll the other long side to the center as well. Repeat with second sheet of pastry. If time permits, return these to the refrigerator to chill thoroughly - they are much easier to slice when the pastry is COLD.

Slice into 1/4 - 1/2 inch thick slices (I usually get 15 or 16 slices per roll) and place cut-side down on parchment-lined baking sheet. It is important to use parchment paper -- not waxed paper! Bake at 425 for 15 to 20 minutes. Serve hot. (keep warm in a low oven or warming drawer)

To make ahead and freeze: Slice the rolls, but do not separate the slices. Wrap in plastic wrap, place in a zip-loc bag and freeze. You can remove a few slices at a time to bake. As before, place the frozen slices on a parchment lined baking sheet, and bake in a preheated 425 degree oven increasing your cook time by a minute or two.

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