Savory Palmiers
November 28th, 2012 |
Small Bites & Entertaining Grub |
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I'm not ready for Christmas. Not even close. I'm barely over Halloween. And what was that blur of a meal centered around turkey last week? Who knows, maybe I am still under the influence of tryptophan right now. How can it be that 90% of my friends on Facebook have decorated not only their tree, but their entire house already?
I am so not there yet. I feel like I need a magic fairy to stop time so that I can breathe just a while {and completely and totally scope out Pinterest} before I even begin thinking about parties, shopping and hitting the garage for a nutcracker, stocking, and garland extravaganza.
The only thing I've done that resembles anything of the upcoming holiday season is make my first two batches of Chex mix {Texas Trash} and some cranberry coconut cookies.... I'm almost always ready when it comes to food...
Inevitably, the holidays are always full of unexpected guests and very little time to whip up something delish to serve them. I usually try to think ahead and make {or buy} a few things I can just throw in the freezer and then pop into the oven when people come over. You can never have too many crackers on hand and each time I go to the store I try to pick up one or two blocks of cheese....just in case someone stops by with a bottle of wine. {hint hint}
These little puff pastry treats are also a perfect thing to put together, slice and freeze until guests arrive. They are so elegant, yet very easy to put together. Feel free to improvise, if you don't have fig spread/jam, try honey mustard or raspberry preserves. If you don't have parmesan but you do have a cheddar, use it instead. Let's be real, its really all about the puff pastry anyway....
Watch and drool....I mean, learn.
Ingredients:
1 package of puff pastry dough {2 sheets}
6 tablespoons fig butter {or spread}, divided
10 slices of proscuitto {about 5-6 oz}
2/3 cup shredded parmesan cheese, divided
Directions:
Preheat oven to Convection Bake setting at 400 degrees [Bake at 400 if your oven does not have that feature].
Thaw the pastry dough for about 20 minutes at room temperature.
Lay out a piece of wax paper and dust it evenly with flour.
Gently unfold one piece of dough onto your floured work surface. Using a rolling pin lightly dusted with flour, gently roll the dough out to about a 10" x 10" square {doesn't have to be exact--puff pastry is quite forgiving}.
Spread three tablespoons of the fig spread evenly over the top of the pastry.
Layer half of proscuitto slices over the fig spread in an even layer.
Sprinkle proscuitto slices with 1/3 cup of parmesan cheese.
Carefully fold one half of the dough over until it reaches the center of the piece {as shown} and do the same with the other side.
Fold the roll together one more time and roll up in plastic wrap.
Place in the freezer for at least 30 minutes.
Repeat with the remaining puff pastry and ingredients.
Remove pastry from freezer and slice with a serrated knife into 1/8" slices.
If using immediately, place slices on a baking sheet with a parchment or silicone liner. Bake for 10 minutes until beautiful and golden.
If not using immediately, wrap back up with plastic wrap and put in a ziplocking bag in the freezer until ready to use.
