Best Honey Mustard And Prosciutto Palmiers Recipes

Honey Mustard and Prosciutto Palmiers image

Provided by Poppy

Categories Breads

Time 40m

Yield 8 serving(s)

Number Of Ingredients 6

1 sheet puff pastry, 18 x 11 inches
3 tablespoons honey mustard
4 ounces prosciutto, thinly sliced
1 cup parmesan cheese, freshly grated
1 egg
2 teaspoons water

Steps:

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.
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.

Nutrition Facts : Calories 243.7, Fat 16.4, SaturatedFat 5.4, Cholesterol 34.2, Sodium 327.1, Carbohydrate 16.1, Fiber 0.5, Sugar 1.4, Protein 7.9

Savory Palmiers image

Provided by Ina Garten

Categories appetizer

Yield 60 hors d'oeuvres

Number Of Ingredients 14

1 package frozen Pepperidge Farm puff pastry, defrosted
1/4 cup prepared pesto, store bought or homemade (recipe follows)
1/2 cup crumbled goat cheese, such as Montrachet
1/4 cup finely chopped sundried tomatoes in oil, drained
1/4 cup toasted pine nuts
Kosher salt
1/4 cup walnuts
1/4 cup pignolis
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan cheese

Steps:

Lightly flour a board and carefully unfold one sheet of puff pastry. Roll the pastry lightly with a rolling pin until it's 9 1/2 by 11 1/2-inches. Spread the sheet of puff pastry with half the pesto, then sprinkle with half the goat cheese, half the sundried tomatoes, and half the pine nuts. Sprinkle with 1/4 teaspoon salt.
Working from the short ends, fold each end halfway to the center. Then fold each side again towards the center until the folded edges almost touch. Fold one side over the other and press lightly. Place on a baking sheet lined with parchment paper. Repeat the entire instructions for the second sheet of puff pastry using the remaining ingredients. Cover with plastic wrap and chill for at least 45 minutes.
Meanwhile, preheat the oven to 400 degrees F.
Cut the prepared rolls of puff pastry in 1/4 inch thick slices and place them face up 2 inches apart on baking sheets lined with parchment paper. Bake for 14 minutes, until golden brown. Serve warm.
Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.