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.
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.
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
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.
{ 81 comments… read them below or add one }
Ooo, those look so fancy and oh-so-delicious!
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!
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?
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.
Wow congragulations.
And the pinwheels look really yummy.
Excelent to serve with drinks for a party.
Oh! Oh! We are so on the same wavelength. I made Olive Cookies this weekend – same idea, but with tapenade. Delicious indeed.
Congratulations on the London Times!
Glad these puffs are not an April Fool’s joke – the look delicious!
Gorgeous! I will definitely be impressing my friends with this one…
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….
Many congrats to you on the feature. That’s a big deal for sure! You’re always coming up with such innovative, delicious treats. Love, love, love it.
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!
I loved seeing that article! Go JOY!
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?
Congrats!!! Super exciting!
And the “ham cookies” are exciting too! They look like a palmier version of my favorite sandwich…
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
Martina
Now this is the kind of post that keeps me coming back here day after day after day. Not the food–although it’s amazing and everything I’ve tried is delicious. Not the photography–although yours is a beautiful blog and I often wonder how you get such perfect shots. Nope. It’s YOU. Such a cool person. So willing to share your experiences, good or bad. A dropped cake, a failed April Fool’s prank, the deep longing for a husband hug. No poses. Just Joy. Doesn’t take long to get addicted to her. Glad the world is getting a chance to know you, too.
My favorite blogger in my favorite collumn. Congrats!
Godd for you on the Times article…it’s wonderful! And the puffs…very yummy.
I’m glad I’m not the only person who doesn’t get all excited about April Fool’s. I was just writing about how much it annoys me because it’s hard enough to tell what’s real on the internet as it is.
I don’t comment on here much, but I love your recipes! Thanks for posting so often. =D
Congrats on the article! You don’t have to play it cool – I hate when people wear sunglasses at night! :) And these are so impressive! I bet guests would flip over these.
I may or may not have just licked my computer screen.
Yum. And SO going in my “Trial File”! :)
These look absolutely divine. -e
Love the article…that’s so great…congrats to you! And of course, these puffs are to die for. I want a couple right this minute. :D
I can’t wait to try this recipe. You make it look so easy and so delicious. Congratulations on your London fame!
I have the same mustard, and I would probably tell your readers that it’s a wee bit saltier than other Dijon’s I’ve tried, so adjust accordingly.
Is there anything more seductive than the words mustard gruyere puffs?
Congratulations on your Times feature!
ARGH! You’re making me hungry! What a great falor combination! …and apparently sooooo easy to make! Humpf… still too lazy, but oh! so hungry! LOL LOL LOL
I just came across your blog recently and I wanted to let you know how much I enjoy and look forward to it. Congrats on the London Times piece! That is HUGE!!!
Also… these prociutto puffs look divine… I’m adding Dufour Puff Pastry to my shopping list right now!
Congrats on the Times feature!
Congratulations on the article, and great kudos to you! You’re a joy to read and an absolute treat to follow. I love your blog and I love the way you think.
This recipe sounds so amazing. It’s one for the files…and the table.
The London Times is how I found you and I am so glad!
Well done Joy! This is high accolades indeed. You definitely deserve it.
What a great article! Those puffs look amazing too!
WOW these look beyond beyond delicious OMGGG want it now ahha.
Hello.
Read the Times article – congrats!
Oh….you had me at the title….then the pictures…then the simple recipe! It is now on my must try list! Thanks!
Well done on the article in The Times Joy!! Being English I know its a huge achievement. You deserve it, your blog is inspiring.
Somehow you post exactly what I want on a surprisingly frequent basis. I love it and your food is always so fantastic! Congratulations on The Times!
I just stumbled onto your blog from a comment you left on my blog. Great layout and photos, and these puffs look delicious! Congrats on the Times coverage! I know the giddy feeling well:-)
These are the first savory “palmiers” I’ve seen and they look great! Congratulations on the feature. Your blog is one of the few I check every day just in case you’ve updated it! :)
I just love you! Congrats on the interview and all the success soon to come!
Ev
Savory palmiers! What a brilliant idea! These look fantastic.
mmmm those look so good! Joy! The London Times!?!! Wahoo! I can’t believe you’re playing it cool!!! Congrats!
You go, girl!!
Wow Joy, the London Times! The pictures were fantastic! Can you get a hard copy for your scrapbook? : )
I’m thinking it’s a good thing you spin…….
Much love and light to you always!
These look amazing – a perfect cocktail party hors d’oeuvre.
congrats for the article featuring !!! great recipe. We had a similar “family recipe” , but yours sounds pretty much tastier.
thanks for sharing
sabine, la marquise des anges
now this IS the perfect filling!
Congratulations for your interview in the London Times!
Hummmm…. I like that … is a good idea!!!!
These are right up my alley. I often make spanakopita for hors d’oeuvres, but these are different. I know they’re delicious. Thanks! And good for you…London Times.
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