Prosciutto di Parma Palmiers | Consorzio del Prosciutto di Parma
Heat oven to 200°C/180°C fan/gas 6 and line a couple of large baking trays with parchment paper. Unravel your pastry sheet onto a lightly floured surface with the long edge ...
Ingredients
- 320g Sheet ready-rolled puff pastry
- Flour for dusting
- 4 tsp. Sundried tomato paste
- 50g Parmigiano Reggiano, finely grated, plus 1 tbsp. extra
- 6 slices Prosciutto di Parma
- 1 Egg, beaten
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