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How To make Palmiers with Honey Mustard and Prosciutto
1 Sheet puff pastry
18 x
11 "
3 tb Honey mustard
4 oz Prosciutto :
thinly sliced
1 c Parmesan cheese -- freshly
Grated 1 Egg
2 ts Water
Place the puff pastry on a work surface and spread the mustard over the top. Arrange the prosciutto evenly over the mustard to cover all the pastry, and then sprinkle with the Parmesan. Lightly press the cheese into the prosciutto with a rolling pin. starting at one long edge, roll up the puff pastry like a jelly roll just to the middle of the dough; then roll up the other side in the same fashion, making two rolls that meet in the center. Using a serrated knife, cut the rolls crosswise into 1/2" slices. Place the slices on cookie sheets lined with parchment paper and press lightly with your hands to flatten. Refrigerate for 15 minutes. Preheat oven to 400 degrees. Beat the egg and water together in a small bowl. Brush the top of each palmier with the egg wash. Bake until puffed and lightly golden, about 10 minutes. Serve warm or at room temperature. Recipe By : The Silver Platter Good Times Cookbook
How To make Palmiers with Honey Mustard and Prosciutto's Videos
Palmeritas de BACON-QUESO y MIEL ????????//???? BACON-CHEESE and HONEY palmiers????
Ingredients:
- 1 egg
- Bacon
- Cheese
- 1 Puff Pastry sheet????
- Honey????
????Recipe:
1ª Heat the oven to 200°C. Beat the egg in a small cup with a fork.
2ª Unfold the pastry sheet on the table and add the bacon and cheese.
3º Starting at both sides, fold the pastry toward the center.
4º Cut in slices (not too wide)
5º Brush the beaten egg.
6º Bake (200-220ºC) for 25/30 minutes or until the pastry is golden brown.
7º Add honey and.................:D FINISHED!!!!
:D ¡Hola! Espero que os guste esta receta tan fácil pero que está muy muy rica.
Hi there! ^^ This is a very very easy recipe but very yummy as well, I hope you like it!
Cristina :)
Pork Fillet Recipes | Tenderloin of Pork Stuffed with Stilton
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Southern Spoonful: Impressive Holiday Appetizers
In our sixth episode of The Roanoker presents Southern Spoonful, columnist and recipe creator Becky Ellis shows us how to make Prosciutto Gruyere Palmiers, Hidden Jewel Cheese Balls, Spicy Glazed Bacon Wrapped Water Chestnuts, Stuffed Cherry Peppers, Jumbo Lump Crab Salad in Belgian Endive, Fresh Tomato Tarts and the Holiday Ruby Sipper, as featured in our Nov/Dec '23 issue.
Becky's creations are not just delicious—they're a time-saver! Whip up these fancy appetizers ahead and savor the joy of a stress-free holiday meal preparation.
????️ Let the holiday spirit(s) guide you to our magazine's landing page for a taste of festive elegance. Explore the full column and more recipes here:
Special thanks to Becky Ellis for the delectable recipes and Steffon Randolph for the enchanting video production. Subscribe, like, and share to spread the culinary cheer! ???????????? #SouthernSpoonful #HolidayRecipes #FestiveFeast
The Chef Shows You How to Make Mango Cocktail Sauce
It's a simple sauce for warm days and shrimp. Mango, cilantro, parsley, garlic, lemon juice, white wine vinegar, horseradish, and hot sauce. Done.
HONEY ROAST HAM Part 2 of 3 - Cooking the Ham Stage 1
HONEY ROAST HAM Part 2 of 3 - Cooking the Ham Stage 1
This is the 2nd Stage of making a Christmas Ham from Butchers to Table.
Ingredients Below
⬇️ ⬇️ ⬇️ ⬇️ ⬇️
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You will Need
Approximately 6 kg Leg of Pork
6 litres of Water
2 kg of non iodized Salt
1/2 kg of Dark Brown Sugar
30-40 Juniper Berries
40 Crushed Black Peppercorns
A few Bay Leaves
A little thyme
A little Sage
30 g / 1 oz of Saltpetre (Optional)
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