Monday, 29 June 2009

• Afternoon Parties: Prosciutto Spirals

  Post from feastonthecheap:
  
  

  
  

  Makes about 60 spirals
  

  
  Mary Anne here, again. This is hands-down, one of the most popular appetizers I have ever served. Just last week I prepared these along with the Onion Tartlets for a co-worker’s Baby Shower. I have to say – and naturally, I’m not biased – these tasty pastries stole the show!

  What makes these little treats so successful is that they are as easy to prepare as they are delicious – something about the way the salty prosciutto blends with sweet honey mustard really knocks this recipe right out of the park. Consider these another alternative to tea sandwiches and these little spirals can be prepared a day before and are equally scrumptious served hot or at room temp. Mariel has practically demanded that they make a cameo at her shower…

  Equipment: You will need a rolling pin, a pastry brush and 1 or 2 large cookie sheets lined with parchment paper.

  Ingredients for the Spirals:
  2 sheets of frozen puffed pastry, thawed according to package directions – $4.69
  ½ lb. paper-thin sliced Piccolo Prosciutto, divided – $6.23
  2/3 cup (thick) honey mustard, divided – $2.99
  *Note: (I like “Honey Cup” or “Old Cape Cod” as they are thicker than the others and don’t leak out of the bottom of the pastry.
  1½ cups grated Parmesan Reggiano, divided – $3.52

  Ingredients for the Egg Wash:
  1 large egg, lightly beaten – stock
  1 Tablespoon water
  Grand Total Assuming Stocked Pantry: $17.43
  Per Serving at 3 a piece (20 servings): $0.87

  Directions:
  1. On a floured counter top or flat surface, roll out the first sheet of puffed pastry to form a 14” long x10” wide rectangle.

  2. Spread half of the mustard evenly over the pastry. Sprinkle half of the Parmesan cheese over the surface and then arrange half of the prosciutto to cover the pastry, slightly overlapping the slices.

  3. Beginning at the longer end, roll up the prepared pastry. You want it to be a fairly tight roll, but don’t worry if it appears a bit loose. The “puffing” of the actual pastry during baking will take care of any gaps.

  4. Repeat the above with the remaining ingredients and pastry sheet.
  Refrigerate the rolls, wrapped in plastic for at least 30 minutes and up to one day before. Tip: These freeze beautifully as well and can be made up to 1 month ahead of time! I like to make extras for unexpected guests. Just be sure to place the wrapped rolls in a zip-lock freezer bag or wrapped tightly with a layer of tin foil.

  5. Preheat the oven to 400 degrees. Line the cookie sheets with parchment paper.

  6. Prepare the egg wash by whisking together the water and egg.

  7. Using a serrated bread knife, slice the pastry rolls into ½” or slightly thinner rounds and arrange about ½ ” apart on prepared cookie sheets.

  8. Using a pastry brush, paint the tops of each pastry with the egg wash.

  9. Bake until puffed and golden, between 10 and 15 minutes.
  

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