Prosciutto and Parmesan Puff Pastry

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READY IN: 26mins
SERVES: 10
YIELD: 30 pieces
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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