Prosciutto and Gruyère Palmiers義式帕瑪火腿和瑞士乾酪蝴蝶酥

I first tried this Palmiers during last New Year Eve party. It was a potluck party and my friends brought their favorite dishes over. One of the dishes that my friend Elaine brought and made by herself was this Prosciutto Palmiers. She said she just used cheddar cheese and she thinks it is a  bit salty. Therefore, I tried to use Gruyere when I try to make it this time. And the taste is awesome.

Serves: Makes approximately 40 palmiers

Ingredients (Pic 1)

• 1 pound good quality puff pastry, halved
• 1 egg, lightly beaten
• 4 ounces thinly sliced prosciutto
• 3-4 tablespoons Dijon mustard
• 1 ½ cups grated Gruyere cheese (about 6 ounces)
• Freshly ground black pepper

Instructions

1. On a lightly floured surface, roll out one half of the pastry to form a rectangle approximately 12” x 16”. With the long side facing you, brush the top and bottom edges with some of the beaten egg (Pic 2), about ½” from the top. Spread half of the mustard in a very thin layer all over the pastry(Pic 3), avoiding the edges brushed with egg. Top the mustard with half of the prosciutto (Pic 4) and then sprinkle with half the cheese and some black pepper (Pic 5).
2. Starting with the side near you, roll the dough, jelly-roll fashion, just to the middle(Pic 6). Do the same from the top so the two rolls meet in the center. Brush the dough rolls, where they meet, with some beaten egg so they adhere gently. Wrap in plastic wrap and chill until firm (Pic 7), at least one hour. Repeat with remaining dough and filling ingredients. Note that the formed dough rolls can be tightly wrapped and frozen up to one month.
3. Preheat oven to 400 degrees. Line two baking sheets with parchment or silpats.
4. While still relatively firm, cut the dough logs crosswise into palmiers, about ½-inch thick. Place them, cut side down, on the prepared baking sheets(Pic 8). Bake in the center of the oven until golden brown, about 15 minutes. Transfer palmiers to a rack to cool just slightly then serve warm(Pic 9).

Recipe source: San Francisco Cooking School Blog