Prosciutto Scrolls

Preheat oven to 400ºF (200ºC).

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.

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.

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.

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

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

Yield: about 34 pieces

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

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.

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.

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.

Yield: 1 pound (500 g) pastry