Simply fancy and delicious savory appetizers made with our hot pepper jelly
- 1 sheet puff pastry, thawed
- 2 TBSP Hacienda Maize Fire Roasted Chile Jammin’ Jelly™
- 1 TBSP whole grain Dijon mustard
- 1 c (3 oz) shredded aged Gruyere cheese
- 1/4 c (~1 oz) freshly and finely grated premium Parmesan cheese
- 4 oz very thinly sliced Black Forest ham or Prosciutto
Preheat oven to 425F.
Lightly flour both sides of thawed pastry. Gently roll to 10×14″ rectangle.
Spread warmed jelly+mustard mix over pastry to just within edges. Sprinkle cheeses over this surface. Top with a single layer of ham, no overlapping.
Cover pastry with parchment paper, then use rolling pin to lightly meld ingredients. Peel off paper.
Roll each long edge of rectangle to center, resembling a double scroll. Slightly dampen curled inside edges with water, so that the two curls adhere to one another. Cut length in half across the middle for ease of handling. Wrap each half in plastic wrap and chill for 1+hours.
Line baking sheets with parchment paper. Use a very sharp knife to cut logs, bottom-side up, into thin slices (about 1/4″ pieces).
Place pieces 1″ apart on baking sheets and bake 10 minutes at 425F. Cool 1 minute on baking sheet, then transfer to wire cooling rack. To add more zest, brush still-warm tops with a bit of Jammin’ Jelly. Note: the undersides of the palmiers after baking with be caramelized and slightly dark.
Make more. ;-)
! Savor !
Inspired by dufourpastrykitchens.com
