Nibbles Masterclass - Sweet Palmiers, Cheese Straws and Parma Ham Swirls - James Martin Chef

Name: Nibbles Masterclass - Sweet Palmiers, Cheese Straws and Parma Ham Swirls - James Martin Chef
Ingredients: 250g all butter puff pastry; 1 egg yolk; 100g caster sugar; 1 tbsp ground cinnamon; 25g grated parmesan; Few sprigs of thyme, picked; Pinch of cayenne pepper; Puff pastry, leftover half from cheese straws; 25g Parma ham, shredded; Few sprigs of thyme, if desired; Pinch of cayenne pepper, if desired; Preheat the oven to 180°C.; Roll out the puff pastry to an even rectangle, 3 mm thick.; Spread 60g of the sugar evenly over the surface of the pastry, then sprinkle over cinnamon.; Working from the longer side of the rectangle, roll the pastry until you reach the centre of the rectangle. Repeat with the opposite side.; With a sharp knife slice the log into cookies roughly 1-inch thick and lay onto a dusted sugared greaseproof sheet.; Bake at 180°C for 12-15 mins, until golden and crisp.; Cool on a wire rack.; Preheat the oven to 200°C.; With ½ the pastry, sprinkle evenly with thyme and Parmesan.; Season with the cayenne carefully and sprinkle with sea salt.; Cut into 2cm strips, twist evenly, lay flat on a baking sheet, and pinch the ends.; Bake at 200°C until crisp and golden.; Use the second half of the pastry left from the cheese straws.; Follow either method (palmiers or straws) and use Parmesan and Parma ham filling accordingly.

www.jamesmartinchef.co.uk

These nibbles are great for serving up with cocktails! Sweet Palmiers, Cheese Straws and Parma Ham Swirls, there's something for everyone!

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Ingredients

250g all butter puff pastry
1 egg yolk
100g caster sugar
1 tbsp ground cinnamon
25g grated parmesan
Few sprigs of thyme, picked
Pinch of cayenne pepper
Puff pastry, leftover half from cheese straws
25g Parma ham, shredded
Few sprigs of thyme, if desired
Pinch of cayenne pepper, if desired
Preheat the oven to 180°C.
Roll out the puff pastry to an even rectangle, 3 mm thick.
Spread 60g of the sugar evenly over the surface of the pastry, then sprinkle over cinnamon.
Working from the longer side of the rectangle, roll the pastry until you reach the centre of the rectangle. Repeat with the opposite side.
With a sharp knife slice the log into cookies roughly 1-inch thick and lay onto a dusted sugared greaseproof sheet.
Bake at 180°C for 12-15 mins, until golden and crisp.
Cool on a wire rack.
Preheat the oven to 200°C.
With ½ the pastry, sprinkle evenly with thyme and Parmesan.
Season with the cayenne carefully and sprinkle with sea salt.
Cut into 2cm strips, twist evenly, lay flat on a baking sheet, and pinch the ends.
Bake at 200°C until crisp and golden.
Use the second half of the pastry left from the cheese straws.
Follow either method (palmiers or straws) and use Parmesan and Parma ham filling accordingly.