Proscuitto Dijon Gruyere Puffs

Prosciutto Dijon and Gruyere Puffs

Three things are true.  Let’s go over some facts.

I’m gullible.  I prefer to think of it as less naive and more trusting.  If you tell me something, in all likelihood, I’ll believe you.  For this reason, let’s keep the April foolery to a minimum this morning.  It’s not really my style, and chances are, if you try to fool me with falsehoods or pranks today, it’ll work.  Let’s not and say we did.

This day reminds me of one particular April Fool’s Day many years back.   I thought playing a prank on my little sister would be ripe with comedy.  It involved a toilet seat, petroleum jelly, and her resulting slippery bum.  As I giggled with success, my little sister busted out her fake (but oh so convincing) cry and I was in a heap of trouble with Mom.  She’s brilliant with the fake cry… award winning.  Well played little sister… I see how you turned that around… Well played.

times onling

Lastly, and this is no petroleum jelly joke-  I was featured in the London Times this week!  Check out the interview and the photos… and say hello to London.  Normally I’d tell you how being in the London Times makes me want to yell, and jump and otherwise spaz with excitement.. but I’m trying to play it cool.  You know.. like wearing sunglasses at night, or wearing Converse sneakers with a fancy dress, or putting ham and mustard in cookies…. cool.  Let’s play it cool.

Prosciutto Dijon and Gruyere Puffs

Prosciutto Dijon and Gruyere Puffs

A friend affectionately called these savory pastries, Ham Cookies.  While the name is less than enticing, the description is just about right.  I combined my favorite Dufour Puff Pastry with lovely Dijon mustard, thinly sliced prosciutto and Gruyere cheese.  Roll the dough in towards each other like you would a Palmier, and you’ve got a savory breakfast snack, or a super easy appetizer.  Easy and impressive… that means we all win!

Prosciutto Dijon and Gruyere Puffs

Prosciutto Dijon and Gruyere Puffs

Print this Recipe!

1 package Dufour Puff Pastry (It’s the best store bought pastry around.  If you can’t find it, go for a brand that uses all butter, and not the fake fat stuff.)

8 slices Prosciutto di Parma

3 Tablespoons Dijon mustard

1 cup Gruyere cheese, grated

flour for dusting

fresh ground black pepper

Preheat oven to 400 degrees F.  Line a baking sheet with parchment paper and set aside.

Thaw puff pastry in the refrigerator for 2 to 3 hours.  Once thawed, carefully unfold and lay on a floured work surface.  If the pastry tears at the seam in the unfolding process, it’s not the end of the world, but try to keep it in one un-torn piece.  Dust flour on top of the pastry as well.

Puff pastry will already be very flat, but with a rolling pin, roll the dough out to about 11×9-inches.  Layer the eight slices of prosciutto on top of the puff pastry.  Using a butter knife, layer the mustard on top of the prosciutto slices.  Top with grated cheese, and as much fresh ground black pepper as you like.

Begin to roll the right side of the pastry in towards the center.  Next roll the left side of the pastry in towards the center.  Press together.  Dough will not stick together, but if you brush away some of the excess flour on the center dough pieces, they will stay together better during baking.

With a sharp knife, slice the dough into 1/2-inch thick slices.  Place on a baking sheet lines with parchment paper.  Bake at 400 degrees F for about 12-15 minutes, until a deep golden brown.  Let cool on the pan for 5 minutes, then remove from baking sheet and serve warm or at room temperature.

Prosciutto Dijon and Gruyere Puffs

96 thoughts on “Proscuitto Dijon Gruyere Puffs

  1. Great Joy!!
    These “cookies” are to die for…I’m a sweet tooth kind of person, but right now I’m starving for some of these!!! I’ve seen you’ve used prosciutto di parma: could you find it in a regular supermarket? I’ve stayed in tha Bay Area last year and I couldn’t find it anywhere!!! I love it so much, it’s the most missed thing of my Italy! Congratulation for your achievement … London is so posh!!! thanks for the recipe

  2. Good Job and Congrats on the article! By the way, when are we going to see more answers to questions from that post way back when?

  3. Congrats on the London Times! I love prosciutto and have some right now. The bad part is that I can never find puff pastry. No luck at Kroger, Whole Foods, or Fresh Market. Whenever I see it, I’ll be buying a bunch. I know you can make it yourself, but even Martha Stewart admits it’s hard.

    These are beautiful!

  4. My boyfriend makes these! They are the only appetizer he knows how to make and I can verify their super-yumminess. I have to tell him he should start making them for breakfast….

  5. Haha, I’m super gullible, too. I mean, how many times have I looked to find where the word gullible was written on the ceiling? Too many to count, sadly. I love your petroleum jelly trick, by the way. Okay, aside from April Foolery, congrats on your feature in the London Times! London is my favorite city of all time, and I’m so glad that they’ve recognized such an excellent blogger! And, lastly, these “ham cookies” look great. I don’t even like ham that much, but I’m sure I could eat way too many of these.

  6. The times article was great. And these puffs look delicious, but because I was raised kosher I never developed a taste for ham. Don’t suppose there’s a substitution?

  7. Wow, Congratulations on the Times! That’s so exciting and there’s no way you should be playing it cool, we want jumping and screaming.

    Also, those pastries look very tasty indeed, I might have to try them, perhaps with pesto instead of the ham.

    Way to go Joy!

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