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.
Liz
Is there a reason why you put the mustard on the proscuitto instead of brushing it on the puff pastry? Also, can these be made earlier in the day?
Jessi from Florida
Hello Joy! I’ve got these in the oven right now. They’re so easy and good, I’ve made them many times. Thank you so much for all you do!
Alison M.
Yes. They looked terrible when I cut them but they baked up beautifully. Super easy and super impressive.
JoycieK
I’ve made these since Christmas Eve 2010 and everyone loves them. So easy. I did cut down the Dijon mustard to only 1 tbsp to let the prosciutto shine through. Since Christmas, they are so popular, my family has requested them for many get-togethers. I sometimes prepare the rolls the day before and wrap them in saran wrap and they still comes out beautifully. Thank you.
JoycieK
I made these for Christmas Eve and a birthday dinner. Everyone loves them and thinks I’m a fabulous cook! Can’t believe how easy they are to make. I did cut down the dijon down to one-and-a-half tablespoon. Thank you for the fabulous recipe. Happy New Year to you!
Meitra
Delicious! I made these over Chirstmas and everyone in my family gobbled them up :) They were super easy too. I even had my 3 year old niece help me by grating the cheese — she loved being able to participate :)
Kate
Joy! I just made these for a friend’s baby shower – one roll with prosciutto & one with just gruyere (my favorite cheese!) and dijon. Super easy and they look pretty fancy and since I have eaten a few already (the smushed end pieces), I can tell you they are delicious, too. Keep it coming!
Alison
Joy – congratulations on the wonderful article in the London Times! It was a great article and well-written. Cheers to you! :)
Mary at n00bcakes
Wow, this looks fancy and fantastic, I can’t wait to try it out. And congratulations on your London feature! I will make and eat these Ham Cookies to celebrate your success for you.
Myrn
I just made these (only took like half an hour to do btw) and they are absolutely delicious! Next time I’ll add some rosemary or thyme I thinkto make the flavours pop just a little bit more.
Great recipe!
Kelly
I made these past week, and they were incredible, and sooooo easy. Thanks for an incredible blog.
Ngoc
I’m astounded that I was able to share these after popping a couple broken pieces from the baking sheet. So good! I left the prosciutto out for the vegetarians, but will be making this again with for me soon!
Hannah
Can these be prepped ahead the day before and baked off the next day? Would you do this after you roll the puff pastry (before you cut it) and then stick it in the fridge?
Geraldine
such a sweet face. It was nice to see you.
Shelly
Ah yes…puff pastry, cheese, and meat…YUM!
April
Absolutely amazing! I have to try these. My favorite foods all wrapped up!
Sandy
These look like a great way to use up some extra proscuitto. Do you think I can freeze them after baking to use a week later?
Ashley
Congrats and thanks again for the drool-worthy photos! :)
Kevin
Those look nice and golden brown and oh so tasty and good!
Patricia Scarpin
Congratulations on the article, Joy! You are so talented, you deserve it!
These puffs look irresistible and perfect for my hubby – he doesn’t care for sweets but loves savory snacks…
Courtney
Congratulations, Joy! How wonderful for you to be featured in the London Times! I absolutely love your blog! These also look wonderful….something different than a sweet roll.
Michelle R.
I’m making them right now for a tea tomorrow! They looked so good!!!!
Shushmi
Just discovered your blog via times on line! I love it! Can’t wait to read more :) and see more fantastic pictures.
Nicole
I am so going to make these!
Congrats on the Times.
Nicole
Congratulations! And I love these. They sort of remind me of a Tarte Alsace or something. Perfect appetizer in my book.
Kerstin
These look super delicious! Congrats on the article!
Susan Z
RE: London Times…I’m so happy for you, Joy. And watering at the mouth again reading your recipes. Your prose and photos are as sumptuous as the food you so love and write about. I’m sharing this news and your site with all my cooking and writing friends. Smiles from Indiana.
Elizabeth F.
I can’t think of a better ingredient combination – just amazing!
Morgan
SO easy and SO delicious – it’s like I’m dreaming! I can’t wait to make these!
Deanna
Congrats on your article. These look great too.
Millie
Those looks so good! I’m still a little wary of puff pastry, but this might give me an excuse to try it. Oh and congratulations on your article. I just got done reading it and I love it!
A
I’m vegetarian so I may either make them for my hubby or omit the meat….. so easy and looks delicious!!!
unconfidentialcook
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.
Blanca
Hummmm…. I like that … is a good idea!!!!
Shweta
Congratulations for your interview in the London Times!
dawn
now this IS the perfect filling!
la marquise des anges
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
Fearless Kitchen
These look amazing – a perfect cocktail party hors d’oeuvre.
JK
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!
carsen
You go, girl!!
katie
mmmm those look so good! Joy! The London Times!?!! Wahoo! I can’t believe you’re playing it cool!!! Congrats!
gammypie
Savory palmiers! What a brilliant idea! These look fantastic.
Evan
I just love you! Congrats on the interview and all the success soon to come!
Ev
Elissa
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! :)
Marc @ NoRecipes
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:-)
renee
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!
Christine
Well done on the article in The Times Joy!! Being English I know its a huge achievement. You deserve it, your blog is inspiring.
EmmyJMommy
Oh….you had me at the title….then the pictures…then the simple recipe! It is now on my must try list! Thanks!
Stiffler
Hello.
Read the Times article – congrats!
Michelle
WOW these look beyond beyond delicious OMGGG want it now ahha.
My Sweet & Saucy
What a great article! Those puffs look amazing too!
Vicki
Well done Joy! This is high accolades indeed. You definitely deserve it.
Alison
The London Times is how I found you and I am so glad!
Margie
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.
Sara
Congrats on the Times feature!
Evandra
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!
vibi
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
Kate
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!
Tammy
I can’t wait to try this recipe. You make it look so easy and so delicious. Congratulations on your London fame!
girlichef
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
Emily
These look absolutely divine. -e
Melissa
I may or may not have just licked my computer screen.
Yum. And SO going in my “Trial File”! :)
Culinary Wannabe
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.
Lindsey
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
noble pig
Godd for you on the Times article…it’s wonderful! And the puffs…very yummy.
Karolina
My favorite blogger in my favorite collumn. Congrats!
Louise
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.
martina
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
Sweetcharity
Congrats!!! Super exciting!
And the “ham cookies” are exciting too! They look like a palmier version of my favorite sandwich…
Ali
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?
sassy molassy
I loved seeing that article! Go JOY!
Kim
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!
The Duo Dishes
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.
Anjali
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….
Sarah
Gorgeous! I will definitely be impressing my friends with this one…
Sarah
Congratulations on the London Times!
Glad these puffs are not an April Fool’s joke – the look delicious!
Adrienne
Oh! Oh! We are so on the same wavelength. I made Olive Cookies this weekend – same idea, but with tapenade. Delicious indeed.
Happy Cook
Wow congragulations.
And the pinwheels look really yummy.
Excelent to serve with drinks for a party.
Elyse
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.
Sarah
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?
Rebecca
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!
Kate
Ooo, those look so fancy and oh-so-delicious!