From: di2@delphi.com (Diana Rattray)
Newsgroups: rec.food.cooking
Date: 20 Nov 1994 01:21:05 GMT

Palmiers with Honey Mustard and Prosciutto

Recipe By : The Silver Palate Good Times Cookbook
Serving Size : 20 Preparation Time :0:00

1 sheet puff pastry -- 8 1/2x 11 inches
3 tablespoons honey mustard
4 ounces prosciutto -- thinly sliced
1 cup parmesan cheese -- grated
1 egg
2 teaspoons water

Place the puff pastry on a work surface and spread the 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 a rolling pin.
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 fasion,
making two rolls athat 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. Preheat oven to 400.

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. Serve warm or at room temperature.

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NOTES : These are worth the trouble. I sometimes spread half the dough, then
cover with the other half and bake. The shape isn't as nice, but it's
quicker!