Prosciutto Scrolls

Food Network Canada
17 servings




Prosciutto Scrolls

1 397
g frozen puff pastry, thawed, or, make your own, (recipe follows)
Tbsp sweet mustard
cup grated parmesan cheese
oz thinly sliced prosciutto
oz sliced smoked ham
egg, beaten

Quick Puff Pastry

cup cold unsalted butter
1 ⅔
cup flour
tsp salt
cup cold water


Step 1

Preheat oven to 400ºF (200ºC).

Step 2

On lightly floured surface, roll out half of the pastry to 12- x- 10-inch (30 cm x 25 cm) rectangle. Set remaining aside in refrigerator.

Step 3

Spread pastry with half of the mustard, leaving 1/2-inch (1 cm) border. Sprinkle with half of the cheese; arrange half of the prosciutto in single layer over cheese. Brush border with water.

Step 4

Starting at short end, roll up jelly roll-style just to centre of rectangle. Roll up other end to meet in centre; turn over. Using serrated knife, trim ends; cut into 1/2-inch (1 cm) thick slices. Place on parchment paper-lined baking sheets; press lightly.

Step 5

Repeat with remaining ingredients. Cover and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 1 day.)

Step 6

Brush egg over scrolls. Bake in oven for 15 to 18 minutes or until puffed and light golden.

Step 7

Yield: about 34 pieces

Step 8

Pesto Scrolls: Omit Prosciutto Parmesan Filling. Spread 1/4 cup (50 mL) prepared pesto over pastry.

Step 9

Cut butter into 1/2-inch (1 cm) cubes; set aside 3/4 cup (175 mL) in refrigerator. In food processor, blend flour with salt; sprinkle with remaining butter. Using on/off motion, cut in butter for about 30 seconds or until in small pieces indistinguishable from flour. Sprinkle with reserved chilled butter; pulse twice to break into smaller pieces. Pour cold water evenly over mixture (not through feed tube); pulse 3 or 4 times or just until loose and ragged-looking.

Step 10

Transfer to lightly floured surface; gather together and knead lightly. Press into rectangle; place on floured pastry cloth or waxed paper. With stockinette covered rolling pin, roll into 15 x 12-inch (38 x 30 cm) rectangle.

Step 11

Starting at 1 long edge, fold over one-third; fold other long edge over top, flush with first fold, to make 15 x 4-inch (38 x 10 cm) rectangle. Starting from 1 of the short ends, roll-style, tucking in rolled up edges. Press into square. Wrap in plastic wrap and refrigerator for about 1 hour or until firm. (Make-ahead: Refrigerate for up to 5 days or freeze in freezer bag for up to 2 weeks.

Step 12

Yield: 1 pound (500 g) pastry

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