Palmieres with Sun Dried Tomatoes & Prosciutto Recipe

Prep in: 10 mins
Cook in: 15 mins
Ready in: 25 mins
We’re Going To Be We’re Going To Be Making Some Sun-Dried Tomato Pesto Prosciutto.

Ingredients

  • Sliced Prosciutto
  • Sun-Dried Tomatoes
  • Salt
  • Egg
  • Defrosted Spinach Pesto
  • Parmigiano-Reggiano
  • Garlic

Directions

1

We can get started you’ll need some thinly sliced prosciutto some sun-dried tomatoes that were in oil that.I chopped finely some frozen defrosted spinach pesto some parmigiano-reggiano and some puff pastry now the pesto can be store-bought or her main which ever you prefer the spinach is just you know the box of frozen spinach.I thought that out I used and I squeezed out all the liquid and I’m using about half of the box right now and the sun-dried tomatoes were in like a marinade.I took them out of the marinade and finely chop them that’s it the first thing you want to do is get your oven preheated to 400 and now you’re pretty much ready to get going on the puff pastry now for the puff pastry take it out is last minute as you can just because as we all know puff pastry is a very finicky thing to work with and if it’s not really cold it’ll start to fall apart so I’m just going to roll this out a little bit bigger than ever what it is now and just constantly moving it so that it doesn’t have a chance to stick to my counter that looks good.

2

I’m going to take my pesto you don’t want a whole lot of pesto because pesto does have a lot of oil in it and when it heats up but you don’t want that oil to become to overpower or everything else so,I’m just going to leave a little border around the edges and just spread this as even and as thin as.I can manage I’m just going to layer my prosciutto right on top don’t have to cover the entire surface but just do your best and you want to make sure that it’s thinly sliced as well because you don’t want anything too thick because otherwise. I mean obviously it can overpower especially since is quite salty which is why I’m not adding any additional salt and you don’t want to get to be too big of a pieces because it will help you’ll have a hard time kind of rolling these up just scatter the spinach all over the top again don’t overfill this because otherwise it’s going to fall apart when you try to roll them and then that’ll defeat the purpose of them of the shape that they’re going to be and we don’t want to do that so that looks about right for the spinach.

3

I’m going to do the same thing with my chopped sun-dried tomatoes just scatter them evenly over the top and then I’m just going to grate some parmesan all over the top and that’s kind of you get that saltiness as well that’s why again I’m not seasoning anything with salt and pepper because I mean it’ll be so overwhelmed overwhelming with the salt I’d only think you need any black pepper in this recipe so I leave it out but you can certainly add some in now I’m just going to take my egg wash which is just 1 egg beaten with a little bit of water and I’m going to brush all around the edges with that and now starting on one edge one side you’re going to roll this up if tight is your command trying to brush off the flour as.

4

You go along and once you roll one side you stop right in the center and you start rolling the other side and just taking a little brush here this is.I think this came like a garlic something. I’m not even sure but I just keep it around because it’s cute and then just roll the other side until they both meet which I’ll show you what that looks like once it’s there trying to brush off all the excess flour and then just take your egg wash and you’re going to brush right in the center so that it acts like the glue for both ends to meet up with just pinch each one like that now. I find it easier to just take the seam side and put that upside down so, when I cut them they’re much easier to hold our shape and I cut them in about the half inch pieces or so and put them on my baking sheet that’s been lined with parchment paper now obviously.

5I’m sure you guys have had like sweet pal mere cookies which are so easy to make and so delicious but these are the savory version which are just as delicious and I think just as easy and you can make these ahead of time pop them in the freezer defrost them in your fridge and then you can bake them off before your friends arrive that’ll probably be probably be a much easier way to do it but I’m just going to bake these off today last one now. I’m just going to brush the tops with a little bit more egg wash just so that they bake and they’re nice and golden brown they look good now these are going to go into the oven has been preheating to 400 for about 20 minutes or so or don’t until they’re golden brown.

6

I’ll show you what they look like once they’re done just going to make sure.I spread them out a little bit yeah they look good because they will puff up as they cook so indigo my Pam here is baked for about 15 minutes and I’ve let them cool for a few minutes so,that they’re nice they’re cool enough to handle I’m just trying to plate them on a two little plate here.

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