Best Fa La La Prosciutto Puffs Recipes

PROSCIUTTO CHEESE PUFFS

Steps:

• Preheat oven to 425 (if baking immediately) See notes if making ahead to be baked later.
• Bring water, butter, salt, pepper and nutmeg to a boil.
• Remove from heat and pour all the flour in at once.
• Using a wooden spatula beat quickly to blend thoroughly, about 30 seconds.
• Place pan back on the burner and reduce heat to medium high and continue stirring for 2-3 minutes. You will know when its done when the flour dough is pulling away from the sides of the pan.
• Turn off burner and put pan on a cold burner. (Leaving pan on the hot burner will scramble your eggs.)
• Add one egg at a time and stir quickly until completely incorporated. The dough will appear to separate each time, but continue stirring and it will definitely mix in.
• The last eggs will incorporate more quickly.
• If baking immediately stir cheeses and prosciutto into the batter evenly. Then place dough in a pastry bag, or a zip lock bag with a tip placed in the corner.
• Pipe 2 - 2 1/4" in diameter and 1 " at the highest point mounds onto parchment lined baking sheet.
• Space the mounds 3 inches apart.
• Using a dab of water on your fingertip, flatten each mound so that the point is now pretty much gone.
• Bake at 425 for 15 minutes (they should be about double in size) then reduce the heat to 375 and bake for 10 more minutes.
• The puffs will be firm to the touch(crusty) and golden brown.
• Take a knife and make a small slit to remove the steam from the puff. Let cool for 10 minutes then serve immediately.
• They can be made ahead and stored in a sealed container, but they will lose the crusty edge and may "fall" a little.
• They still taste amazing!

PROSCIUTTO PINWHEELS

Steps:

• Unfold puff pastry. Spread mustard over pastry to within 1/2 in. of edges. Sprinkle with prosciutto and cheese. Roll up one side to the middle of the dough; roll up the other side so the two rolls meet in the center. Using a serrated knife, cut into 1/2-in. slices., Place on greased baking sheets. Bake at 400° until puffed and golden brown, 11-13 minutes. Serve warm.Freeze option: Freeze cooled appetizers in freezer containers, separating layers with waxed paper. To use, reheat appetizers on a greased baking sheet in a preheated 400° oven until crisp and heated through.

ASPARAGUS TIP & PROSCIUTTO PUFFS

Steps:

• Preheat oven to 425 degrees.
• Wrap each Asparagus Tip with a prosciutto strip.
• Set aside until needed.
• Roll out puff pastry sheets on a lightly floured board.
• Brush the rolled out puff pastry with the mustard.
• Cut the prepared pastry into 2" squares.
• Place the reserved prosciutto & asparagus tip diagonally on each square.
• Roll the pastry around the asparagus,leaving the ends of the asparagus uncovered.
• Moisten with water to seal.
• Bake 1" apart.
• Bake 15- 20 minutes- serve hot.

PROSCIUTTO AND PARMESAN PUFF PASTRY

Steps:

• Place pastry sheet on work surface. Cut in half, forming two 9 1/2 x 4 3/4 inch rectangles.
• Arrange half of proscuitto on 1 rectangle, leaving 1/2" border along one long side. Sprinkle with half the parmesan cheese.
• Brush plain border with egg glaze. Starting at long side opposite border, roll up pastry jelly-roll style, pressing gently to seal long edges.
• Wrap in plastic. Repeat with the second half sheet of pastry.
• Refrigerate until firm, at least 3 hours and up to 2 days.
• When ready to use, slice into 1/2" rounds and place on 2 parchment-lined baking sheets, 1 inch apart.
• Bake one sheet at a time on the center rack of a preheated 400° F oven, until golden brown, about 16 minutes.
• Transfer to racks and cool slighty. Serve warm.