The cover of the Food & Wine section Jan. 8 will feature the secret side of oatmeal. Inside you'll find more recipes plus buying, cooking and health tips on a variety of food-related subjects. For past food stories and recipes go to www.tri-cityherald.com/food-wine.
PUFF PASTRY PALMIERS
Puff pastry is sold frozen and needs to thaw in the refrigerator before using. When unfolding puff pastry, press it out along the seams; don’t roll it out with a rolling pin. If you use a rolling pin, you are pressing down on the buttery layers, which can prevent the pastry from rising and puffing up as much. You can make these ahead and freeze. Reheat in a 325-degree oven to re-crisp.
Makes: About 24 appetizers / Prep time: 10 minutes / Total time: 25 minutes
1 sheet of puff pastry, thawed
2 tablespoons honey mustard
6 thin slices prosciutto
Unfold the puff pastry sheet, pressing out the seams. Spread with honey mustard to 1/4 inch from the edges. Place prosciutto slices on top and sprinkle with 2 tablespoons Parmesan cheese. Roll up tightly into a log and place in the freezer for 30 minutes.
Preheat the oven to 400 degrees. Remove the log and slice into 1/4-inch pieces. Place on a lightly greased baking sheet. Sprinkle with more Parmesan. Bake until golden brown and puffed.
Analysis based on 1 Palmier: 96 calories (54% from fat), 6 grams fat (1 gram sat. fat), 5 grams carbohydrates, 6 grams protein, 516 mg sodium, 13 mg cholesterol, 0 grams fiber. From: Detroit Free Press