Makes 36 pieces
This is a savory variation of a classic French pastry made of puff pastry sprinkled with granulated sugar. The name palmier reflects the palm-leaf shape of the pastry. These palmiers are lined with prosciutto, and a dusting of Parmesan cheese replaces the sugar.
Ingredients
- 1 sheet prepared puff pastry, thawed
- 6 tablespoons tomato paste
- 1 tablespoon water
- 5 oz prosciutto, very thinly sliced (about 12 slices)
- 1/4 cup finely grated Parmesan cheese
Directions
- On a lightly floured surface, roll the puff pastry sheet into a 9-inch square. Blend the tomato paste and water. Brush one side of the pastry with the tomato paste mixture.
- Lay the prosciutto slices over the tomato paste in a single layer, completely covering the puff pastry, then sprinkle with an even layer of the Parmesan cheese.
- Roll 2 sides of the pastry in toward the center until they meet (this is known as a palmier shape). Wrap the roll with plastic wrap and refrigerate until firm, at least 15 minutes.
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Unwrap the puff pastry roll and slice it into 1/4-inch-thick slices with a serrated knife. Lay the slices on the prepared baking sheet about 1 inch apart. Place a second sheet of parchment paper on top of the palmiers to help them stay flat as they bake. (If the slices are no longer cool, you should chill them again to firm before baking.)
- Bake until light golden brown, 6 to 7 minutes. Remove the top sheet of parchment paper for the last few minutes of baking for a deeper brown color. Serve warm or at room temperature.
