Proscuitto Dijon Gruyere Puffs
Written by joythebaker on April 1, 2009 – 8:56 am -
Three things are true. Let’s go over some facts.
I’m gullible. I prefer to think of it as less naive and more trusting. If you tell me something, in all likelihood, I’ll believe you. For this reason, let’s keep the April foolery to a minimum this morning. It’s not really my style, and chances are, if you try to fool me with falsehoods or pranks today, it’ll work. Let’s not and say we did.
This day reminds me of one particular April Fool’s Day many years back. I thought playing a prank on my little sister would be ripe with comedy. It involved a toilet seat, petroleum jelly, and her resulting slippery bum. As I giggled with success, my little sister busted out her fake (but oh so convincing) cry and I was in a heap of trouble with Mom. She’s brilliant with the fake cry… award winning. Well played little sister… I see how you turned that around… Well played.
Lastly, and this is no petroleum jelly joke- I was featured in the London Times this week! Check out the interview and the photos… and say hello to London. Normally I’d tell you how being in the London Times makes me want to yell, and jump and otherwise spaz with excitement.. but I’m trying to play it cool. You know.. like wearing sunglasses at night, or wearing Converse sneakers with a fancy dress, or putting ham and mustard in cookies…. cool. Let’s play it cool.
A friend affectionately called these savory pastries, Ham Cookies. While the name is less than enticing, the description is just about right. I combined my favorite Dufour Puff Pastry with lovely Dijon mustard, thinly sliced prosciutto and Gruyere cheese. Roll the dough in towards each other like you would a Palmier, and you’ve got a savory breakfast snack, or a super easy appetizer. Easy and impressive… that means we all win!
Prosciutto Dijon and Gruyere Puffs
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.
Tags: appetizer, cheese, Holiday, meat, party, recipe, Savory, snack
Posted in Breakfast, Holiday, In the Kitchen, Recipes, Savory, Snacks | 77 Comments »
I’m vegetarian so I may either make them for my hubby or omit the meat….. so easy and looks delicious!!!
Those looks so good! I’m still a little wary of puff pastry, but this might give me an excuse to try it. Oh and congratulations on your article. I just got done reading it and I love it!
Congrats on your article. These look great too.
SO easy and SO delicious – it’s like I’m dreaming! I can’t wait to make these!
I can’t think of a better ingredient combination – just amazing!
[...] Joy the Baker Posted by hainesmorgan Filed in carbohydrate friday Tags: appetizer, baking, cheese puff, [...]
RE: London Times…I’m so happy for you, Joy. And watering at the mouth again reading your recipes. Your prose and photos are as sumptuous as the food you so love and write about. I’m sharing this news and your site with all my cooking and writing friends. Smiles from Indiana.
These look super delicious! Congrats on the article!
Congratulations! And I love these. They sort of remind me of a Tarte Alsace or something. Perfect appetizer in my book.
I am so going to make these!
Congrats on the Times.
Just discovered your blog via times on line! I love it! Can’t wait to read more
and see more fantastic pictures.
I’m making them right now for a tea tomorrow! They looked so good!!!!
Congratulations, Joy! How wonderful for you to be featured in the London Times! I absolutely love your blog! These also look wonderful….something different than a sweet roll.
Congratulations on the article, Joy! You are so talented, you deserve it!
These puffs look irresistible and perfect for my hubby – he doesn’t care for sweets but loves savory snacks…
Those look nice and golden brown and oh so tasty and good!
Congrats and thanks again for the drool-worthy photos!
These look like a great way to use up some extra proscuitto. Do you think I can freeze them after baking to use a week later?
Absolutely amazing! I have to try these. My favorite foods all wrapped up!
[...] these proscuitto dijon gruyere puffs were amazing. [...]
[...] Proscuitto Dijon and Gruyere Puffs [...]
Ah yes…puff pastry, cheese, and meat…YUM!
such a sweet face. It was nice to see you.
Can these be prepped ahead the day before and baked off the next day? Would you do this after you roll the puff pastry (before you cut it) and then stick it in the fridge?
[...] ways, but the changes are so slight that I’ll just put a little link here to her instead. Ze Puffs! Credit where credit is due! These mofos are soft, flavorful, and so very easy to make. Seriously. [...]
I’m astounded that I was able to share these after popping a couple broken pieces from the baking sheet. So good! I left the prosciutto out for the vegetarians, but will be making this again with for me soon!
[...] ways, but the changes are so slight that I’ll just put a little link here to her instead. Ze Puffs! Credit where credit is due! These mofos are soft, flavorful, and so very easy to make. Seriously. [...]
[...] pm Filed under: Uncategorized Last night was my holiday party. And it was SO MUCH FUN. I made Prosciutto Dijon Gruyére Puffs, Sweet & Spicy Almonds, a cheese ball, chocolate moose-shaped cookies, and wassail. I put the [...]