Tuesday, October 10, 2006

Palmiers with Prosciutto

From: Culinary Institute of America Breakfasts & Brunches

1/2 pound Blitz Puff Pastry
6 Tbsp tomato paste
12 thin slices prosciutto, about 5 ounces
1/4 C finely grated Parmesan cheese, divided use

Preheat the oven to 400. Line 2 baking sheets with parchment paper.
Roll the puff pastry into a 10" square. Brush one side of the pastry with the tomato paste. Lay the prosciutto over the tomato paste, then dust with cheese.
Roll the top and bottom edges of the dough toward each other to meet in the middle, leaving 1/2" gap. Sprinkle the remaining cheese on top of the length of the dough. Fold one piece of dough on top of the other piece of dough as if you were closing a book. Cover the dough and refrigerate until firm, about 1 hour.
Slice the dough crosswise into 1/4" thick pieces and bake on the prepared baking sheets until golden brown, about 10 minutes. A sheet of parchment paper placed on top of the palmiers during baking will help them to stay flat; it can be removed for the last few minutes of baking to allow for browning.

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