My mom has been making these Prosciutto and Parmesan Palmiers for as long as I can remember - the recipe comes from The Silver Palate Cookbook, which acted as her culinary bible for most of my childhood (this cookbook is also responsible for these delectable shortbread cookies). They are an appetizer present at every Thanksgiving, Christmas, and New Years dinner, not for lack of imagination - there are lots of other appetizers we could make! - but simply because these palmiers are each year, without fail, requested by our guests. Indeed, along with her carrot cake, this is one of my mom's signature recipes, and it's not hard to figure out why. These little gems consist of flaky puff pastry spiraled around salty prosciutto, sweet honey mustard, and sharp Parmesan cheese. They are positively delicious and addicting, and I can attest that it is nearly impossible to eat only just one. Yummy-ness aside, they are made with only a few ingredients, and are great at room temperature too, so you can make them ahead of time. I will point out that it is important to use good quality mustard, prosciutto, and cheese -- if your dish is only relying on a few ingredients, it is even more important that they are top notch. These palmiers are a perfect, elegant start to any of your dinner parties this year -- make them asap and enjoy!
PROSCIUTTO AND PARMESAN PALMIERS
1 sheet puff pastry, 18 x 11 inches, thawed
3 tablespoons honey mustard
4 ounces prosciutto, thinly sliced
1 cup parmesan cheese, freshly grated
2 teaspoons water
Place the puff pastry on a lightly floured work surface and roll out lightly with a rolling pin to make it a bit thinner. Spread the honey 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 the rolling pin.
Preheat oven to 400 degrees.
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. 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, flipping the palmiers to make sure that they brown on both sides. Serve warm or at room temperature.