I love making things with puff pastry, and so far, I've found nothing wrong with the ingredients. So I continue to enjoy baking up little crisp, light, and flaky tapas to serve on the side with dinner or as an after school snack for the girls.
After allowing a sheet of puff pastry to defrost according to package instructions, lay it on top of a lightly floured board. Roll it out as thin as you'd like, careful with the rolling pin so that the pastry doesn't stick to it. You can dust the pin with flour to prevent this. The pastry will rise when baked, so roll away. Brush your pastry with egg wash, then top with your choice of toppings. I chose cubed Prosciutto di Parma and freshly grated Parmigiano - Reggiano cheese. To roll, you start with the short end.
To cut the roll, use a good serrated knife that you would use when cutting a tomato or a crusty baguette. Some recommended freezing the roll for 15 minutes to make this easier to do. I skipped that step, though. I tried to slice the roll into 1/2 inch pieces, and I ended up with about 16 rolls in all. The rolls are brushed with a little more egg wash before baking in the oven about 15 minutes at 400 degrees.
- 1 sheet of puff pastry, thawed per package instructions
- 1 egg and 1 tbsp water, beaten together
- 4 - 6 oz. diced or cubetti prosciutto
- 6 oz. freshly grated Parmigiano - Reggiano or Asiago cheese
- All - Purpose flour for dusting (King Arthurs recommended)
- Preheat oven to 400 degrees.
- Gently unfold the puff pastry sheet and save the other one in the package for a later use.
- Lightly dust a board with flour, then lay the pastry sheet on top.
- Dust a rolling pin with flour, then roll out the pastry.
- Brush with the egg wash.
- Top with the prosciutto and cheese.
- Roll slowly, starting at the short end.
- Slice into about 16 - 20 pieces, about 1/2 inch each, then lay each onto a large parchment lined pan. Lightly brush with more egg wash.
- Bake about 15 minutes, or until lightly browned.