PROSCUITTO & PARMESAN PUFF PASTRY

By jarren

Ingredients

• 1 sheet frozen puff pastry (half of 17.3 oz package), thawed
• 4 oz thinly sliced prosciutto
• 3/4 cup (packed) finely grated Parmesan cheese
• 1 egg, beaten to blend

Details

Servings 30

Preparation

Step 1

Place pastry sheet on work surface. Cut in half, forming 2, 9 1/2 x 4 3/4" rectangles. Arrange half of prosciutto on 1 rectangle, leaving 1/2" border along 1 side. Sprinkle prosciutto with the 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 remaining pastry, prosciutto, cheese and egg to form second log. Refrigerate until firm, at least 3 hours and up to 2 days.

Position rack in center of oven and preheat to 400F. Line 2 large baking sheets with parchment paper. Cut logs crosswise into 1/2" thick rounds.
Arrange rounds on prepared sheets, spacing 1" apart. Bake 1 sheet at a time until pastries are golden brown, about 16 minutes. Using metal spatula, transfer pastries to racks and cool slightly. Serve warm.