Puffed Pastry, Gruyere, Prosciutto and Sage. What a wonderful combination and just great with a glass of wine.
Here they are with a glass of wine. Can’t wait to sit down, put my feet up have a couple of these with a nice glass of wine and have relax.
I am updating this post since I am made a fresh bach of these heavenly little baked appetizers for an Italian themed shower I’m helping give this weekend. You may want to make extras of these if you are doing them for a party. I like to keep these in my freezer so if my husband is wanting something with his glass of wine, these can be popped in the oven for a special treat. And when I have fresh sage in my garden, I use it, if not I used dry rubbed sage.
Puffed Pastry, Prosciutto, Gruyere with sage.
Cover each piece of puffed pastry with 5-6 very thin slices of prosciutto, sprinkle with the cheese/sage mixture then brush edges with beaten egg.
Have the short ends towards you and start rolling one side to the center, then roll the opposite side half way to the center. Brush the center part that touches with the egg to seal. I usually, at this point, wrap in waxed paper or plastic wrap and freeze about 30-45 minutes until firm. This makes slicing easier.
Prosciutto and Gruyere Palmiers
- 2 cups finely grated Gruyere
- 8 teaspoons chopped fresh sage leaves or about 4 tsp. dry rubbed sage
- 1 pkg. frozen puffed pastry sheets
- 1 large egg beaten lightly
- 10 thin sliced prosciutto
- In a bowl combine Gruyere, and sage. On a lightly floured surface arrange pastry sheet with short side facing you. Brush the edges with the beaten egg. Arrange half of the prosciutto evenly on top of sheet, avoiding the egg brushed edge and top with half of the Gruyere mixture. Starting with the left side, roll pastry to the center. Then on the right side, roll that side to the center. You should have something resembling a butterfly. Seal the middle of the roll with the beaten egg. Chill seam side down until firm at least 3 hours.
- Preheat oven to 400 and lightly grease 2 large baking sheets. Cut logs crosswise into 1/4 – 1/2 inch thick butterflies and arrange cut side down on baking sheet one inch apart. Bake in batches till golden 14 to 16 minutes. Transfer to a rack to cool slightly. serve warm. makes about 40 depending on how thick you cut them.
- If you want to freeze these, cut, then put in freezer proof containers with waxed paper between layers.