Prosciutto Palmiers Recipe

• 1/2 package frozen puff pastry, thawed according to package directions
• 1 tablespoon tomato paste
• 1 teaspoon water
• 6 ounces prosciutto, very thinly sliced
• 1/2 cup grated Gruyère cheese

1. Spread sheet of puff pastry on a lightly floured surface. Dust lightly with flour and, using a rolling pin, roll into a 10-by-13-inch rectangle. Using a sharp paring knife, trim dough edges.
2. In a bowl stir together tomato paste and water until well blended. Using a pastry brush, coat pastry surface evenly with tomato paste. Arrange slices of prosciutto on top of tomato paste, overlapping slightly. (The prosciutto should cover the pastry evenly in a single layer; if there is any left over, save it for another use.)
3. Sprinkle cheese evenly on top of prosciutto.
4. Roll each of the long sides of the pastry in toward the center until they meet. Wrap roll in plastic wrap and refrigerate for 15 to 30 minutes to firm slightly. (If you want to save the palmiers to bake later, at this point you can wrap the roll in a second layer of plastic wrap and store in the freezer for up to 1 month. Remove roll from the freezer 15 minutes before you slice to keep dough from crumbling.)
5. Heat the oven to 400°F. Line two baking sheets with parchment paper. Remove roll from the refrigerator and remove plastic wrap. Using a serrated knife, cut roll ends off so they are even. Cut roll into 1/2-inch slices. Arrange slices on the baking sheets about 1 inch apart. Bake until golden and firm, about 15 minutes. Transfer to a wire rack to cool slightly. Serve warm or at room temperature.