Prosciutto and Parmesan Puff Pastry

Submitted by Elisabetta47

"These are quick and easy hors d'oeuvres. I'm going to serve them with a glass of prosecco to guests before the big Thanksgiving meal because they can be made up to 2 days ahead and are light enough to not kill appetites. This is the recipe as printed in either Bon Appetit or Cooking Light (sorry, can't remember). The puff pastry here in Italy is a different size so mine made about 60 little one-bites."

 

• Ready In: 26mins
• Ingredients: 4
• Yields: 30 pieces
• Serves: 10

ingredients

• 1 sheet frozen puff pastry, thawed (half of 17.3 package)
• 4 ounces prosciutto, thinly sliced
• 3⁄4 cup parmesan cheese, packed (about 2 1/2 oz.)
• 1 egg, beaten to blend

directions

1. Place pastry sheet on work surface. Cut in half, forming two 9 1/2 x 4 3/4 inch rectangles.
2. Arrange half of proscuitto on 1 rectangle, leaving 1/2" border along one long side. Sprinkle with half the parmesan cheese.
3. Brush plain border with egg glaze. Starting at long side opposite border, roll up pastry jelly-roll style, pressing gently to seal long edges.
4. Wrap in plastic. Repeat with the second half sheet of pastry.
5. Refrigerate until firm, at least 3 hours and up to 2 days.
6. When ready to use, slice into 1/2" rounds and place on 2 parchment-lined baking sheets, 1 inch apart.
7. Bake one sheet at a time on the center rack of a preheated 400° F oven, until golden brown, about 16 minutes.
8. Transfer to racks and cool slighty. Serve warm.