These delicious hors d’oeuvres come straight from joythebaker.com–she posted them several months ago and I’ve been meaning to make them ever since. They were perfect for Emma’s Cooking School with her friend Kelsey—seems kids love to work on any recipe that requires rolling, folding, scewering, layering…and, of course, tasting. I know both girls love proscuitto and who wouldn’t love gruyere (so that meant good tasting), and there was also a lot of rolling and folding involved. Of course, the puffiness of the golden brown-and-flaky pastry (“Did we do that?”) and gooey melted gruyere provided a lot of positive feedback, too, and both girls said they’d definitely make this recipe again. Four stars from two twelve year olds? What better review could anyone get? Thanks Joy!
1 package Dufour Puff Pastry (It’s the best store bought pastry around. If you can’t find it, go for a brand that uses all butter, and not the fake fat stuff.)
8 slices Prosciutto di Parma
3 Tablespoons Dijon mustard
1 cup Gruyere cheese, grated
flour for dusting
fresh ground black pepper
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
Thaw puff pastry in the refrigerator for 2 to 3 hours. Once thawed, carefully unfold and lay on a floured work surface. If the pastry tears at the seam in the unfolding process, it’s not the end of the world, but try to keep it in one un-torn piece. Dust flour on top of the pastry as well.
Puff pastry will already be very flat, but with a rolling pin, roll the dough out to about 11×9-inches. Layer the eight slices of prosciutto on top of the puff pastry. Using a butter knife, layer the mustard on top of the prosciutto slices. Top with grated cheese, and as much fresh ground black pepper as you like.
Begin to roll the right side of the pastry in towards the center. Next roll the left side of the pastry in towards the center. Press together. Dough will not stick together, but if you brush away some of the excess flour on the center dough pieces, they will stay together better during baking.
With a sharp knife, slice the dough into 1/2-inch thick slices. Place on a baking sheet lines with parchment paper. Bake at 400 degrees F for about 12-15 minutes, until a deep golden brown. Let cool on the pan for 5 minutes, then remove from baking sheet and serve warm or at room temperature.
mmm buttery flaky cheesy. Love it!
By: zoe on July 10, 2009
at 7:39 am
That’s a saver when you have last minute guest, and tasty tasty!!
By: Christelle on July 10, 2009
at 7:49 am
There’s no way you can go wrong with gruyere and proscuitto. I love the creativity that puff pastry provides. What a great project for the girls!
By: Phoo-D on July 10, 2009
at 8:07 am
Oh my, that looks amazing. It’s way fancier than what I was cooking at 12!
By: Bob on July 10, 2009
at 8:59 am
wow I’m loving this with the strong gruyere and the flavorful prosciutto! Sounds like an explosion of crunchy, flaky textures and flavors!
By: burpexcuzme on July 10, 2009
at 9:12 am
I’ll never get enough of puff pastry. I’ll go nut if I ran out of it, this is why I always make them my own, and I make a lot … then freeze them. Your savory puff pastry sounds so deeeeelish!
By: elra on July 10, 2009
at 11:00 am
This is such a nice appetizer….would have to try for my next get together with friends…yummie yummie!
By: Juliana on July 10, 2009
at 12:22 pm
You don’t know how much I wish I could go back 8-10 years and do a “cooking school” for Kirsten! This is so wonderful – and a skill and a love that is now a tradition. Oh and the recipe? Divine!
By: Claudia Haas on July 10, 2009
at 12:47 pm
What a delicious combination. I love how this can be put together last minute. Wonderful!!
By: donna on July 10, 2009
at 5:15 pm
Oh yum! What a perfect hors d’oeuvres. My friend and I are throwing a baby shower at the end of the month … these might have to make an appearance!
By: alexandra on July 10, 2009
at 5:35 pm
These hors d’oeuvres are very elegant and sounds so yummylicious!
By: peachkins on July 10, 2009
at 10:02 pm
This is the perfect finger food, I love that you shaped them like palmiers, it gives them extra oomph!
By: Marta on July 11, 2009
at 9:55 am
Kelsey had so much fun making them, she can’t wait to make them at home. Even better, Keith and I can’t wait to eat them again.
By: Kim on July 11, 2009
at 11:59 am
These look great! I’m trying to dream up some hors d’oeuvres for a wedding in September and these are just the ticket, so thank you.
By: lickedspoon on July 11, 2009
at 11:28 pm
Lovely snacks or appetizers! I so love them!
By: Sophie on July 12, 2009
at 2:37 am
This is a new favorite. We love puff pasty to death, and you can make really awesome apps with it. These look perfect.
By: duodishes on July 13, 2009
at 11:34 am
Yummm! I love puff pastry! These hors d’oeuvres looks amazing! I can imagine how tasteful they could be!
By: Talita on July 14, 2009
at 2:31 pm
Going to the store today … have got puff pastry at the top of my list now! Cheesy goodness paired with crisp buttery-ness! Nomnom.
By: Muneeba on July 15, 2009
at 4:04 am
i love the shape of these, and there’s no denying it–i’ll eat any and all combinations of puff pastry and cheese. delicious!
By: grace on July 15, 2009
at 4:39 am
Can it get any better than this? Mmmmmm…..
By: Ozlem Alcin-Jennings on December 24, 2011
at 1:19 pm