Parma Ham and Parmesan Palmiers

Always almost impossible to make enough of, these pastries are so tasty and crisp. Goes well with vegetable soups. 

Makes about 52 Palmiers

INGREDIENTS

1 packet of ready-rolled puff pastry
Dijon mustard or Tapenade
2 tbsp. grated Italian Parmigiano Reggiano DOP or parmasan, plus a little extra
6 slices of Italian Prosciutto Parma Ham
1 egg, beaten with a pinch of salt

METHOD

  1. Preheat the oven to 200°C.
  2. Unroll the pastry with the long edge closest to you and cut in half vertically. Spread each half with a little Dijon mustard or Tapenade, followed by one tablespoon of Parmesan on each.
  3. Lay three slices of Parma ham on each half horizontally, starting at the top of the short edge. This should cover the pastry entirely.
  4. Taking one half of pastry at a time, fold the longest edges in on each side by about two and a half centimetres.
  5. Brush the two strips of bare pastry with the beaten egg wash and fold each side over again in the same way. The two folded edges should have met in the middle and be touching.
  6. Brush well with egg glaze and fold one side inwards over the other to form a long flattish roll. Wrap in clingfilm and refrigerate for at least half an hour. Repeat with the other half of pastry.
  7. Trim the ends off each roll and, using a very sharp knife, carefully cut each one into roughly half centimetre slices.
  8. Lay on a baking sheet, greased or lined with silicone paper, leaving enough space for each one to expand a little. Scatter over a little extra grated Parmesan.
  9. Cook for six to 10 minutes or until golden brown and crispy. Scatter over a little more Parmesan if you like and serve whilst still warm.

Note: The rolls can be prepared up to a day in advance or frozen before the slicing stage. Alternatively slice the palmiers (after a period of firming up in the fridge), arrange on a baking sheet ready to cook, cover and refrigerate or freeze. Thaw before cooking which will take less than an hour. 

Recipe and Image Credit: The Get-Ahead Cook by Jane Lovett


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