Fa La La Prosciutto Puffs Recipes

PROSCIUTTO GOAT CHEESE PUFFS

Steps:

• Cut up prosciutto in small pieces. Set aside.
• Slice the goat cheese. It will likely break up and that's totally ok because we will just put bits of it in each square. Set aside.
• Open the pizza/crescents package and lay dough flat on a cutting board or clean counter surface.
• With a pizza roller or tall glass, flatten the dough.
• Cut into squares or as close to that. Cut off excess and make into a square if you have enough. I got 16 pieces out of one pack.
• Add pieces of prosciutto and then goat cheese to each square.
• Fold them purse like. See finished image and video for reference.
• In a small bowl, whisk the egg and brush well over each piece.
• Bake at 415ᴼ degrees for 15 minutes.
• Once done, place on a serving platter and drizzle with desired amount of honey.

FA-LA-LA PROSCIUTTO PUFFS

Steps:

• In a large saucepan, bring the water, butter and pepper to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. , Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in prosciutto and chives. , Drop by heaping teaspoonfuls onto greased baking sheets. Bake at 425° for 18-22 minutes or until golden brown. Remove to wire racks. Serve warm. Refrigerate leftovers.

PROSCIUTTO CHEESE PUFFS

Steps:

• Preheat oven to 425 (if baking immediately) See notes if making ahead to be baked later.
• Bring water, butter, salt, pepper and nutmeg to a boil.
• Remove from heat and pour all the flour in at once.
• Using a wooden spatula beat quickly to blend thoroughly, about 30 seconds.
• Place pan back on the burner and reduce heat to medium high and continue stirring for 2-3 minutes. You will know when its done when the flour dough is pulling away from the sides of the pan.
• Turn off burner and put pan on a cold burner. (Leaving pan on the hot burner will scramble your eggs.)
• Add one egg at a time and stir quickly until completely incorporated. The dough will appear to separate each time, but continue stirring and it will definitely mix in.
• The last eggs will incorporate more quickly.
• If baking immediately stir cheeses and prosciutto into the batter evenly. Then place dough in a pastry bag, or a zip lock bag with a tip placed in the corner.
• Pipe 2 - 2 1/4" in diameter and 1 " at the highest point mounds onto parchment lined baking sheet.
• Space the mounds 3 inches apart.
• Using a dab of water on your fingertip, flatten each mound so that the point is now pretty much gone.
• Bake at 425 for 15 minutes (they should be about double in size) then reduce the heat to 375 and bake for 10 more minutes.
• The puffs will be firm to the touch(crusty) and golden brown.
• Take a knife and make a small slit to remove the steam from the puff. Let cool for 10 minutes then serve immediately.
• They can be made ahead and stored in a sealed container, but they will lose the crusty edge and may "fall" a little.
• They still taste amazing!

PROSCIUTTO AND PARMESAN PINWHEELS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with nonstick oil spray.
• Roll the thawed pastry out onto a flat surface. Spread Dijon mustard to taste on the pastry sheets. Cover pastry with a layer of prosciutto, then cheese. Roll the sheets, beginning at the long side. Cut into 1 inch thick sections. Arrange the sections on the prepared baking sheet.
• Bake 10 to 12 minutes.

PROSCIUTTO PINWHEELS

Steps:

• Unfold puff pastry. Spread mustard over pastry to within 1/2 in. of edges. Sprinkle with prosciutto and cheese. Roll up one side to the middle of the dough; roll up the other side so the two rolls meet in the center. Using a serrated knife, cut into 1/2-in. slices., Place on greased baking sheets. Bake at 400° until puffed and golden brown, 11-13 minutes. Serve warm.Freeze option: Freeze cooled appetizers in freezer containers, separating layers with waxed paper. To use, reheat appetizers on a greased baking sheet in a preheated 400° oven until crisp and heated through.

PROSCIUTTO PINWHEELS WITH GRUYERE CHEESE AND PUFF PASTRY

Steps:

• Heat oven to 400 degrees.
• Remove 1 package of Puff Pastry from freezer (each package contains 2 sheets). Thaw the Puff Pastry sheets for 45 minutes.
• Shred 2 cups of Gruyere cheese with a cheese grater and tear 1 3 oz. package of prosciutto into pieces.
• Unfold both sheets of Puff Pastry once they have slightly thawed. Lightly flour a flat surface and roll them out slightly with a rolling pin. Do not roll them out completely. Simply roll out the creases in the pastry sheets.
• Pierce each piece of Puff Pastry with a fork 10-12 times. This will prevent the pastry from 'puffing' as it bakes and will allow the pinwheels to stay together.
• Add 1/2-3/4 cup of shredded Gruyere cheese to each pastry sheet. Place half of the prosciutto pieces on each pastry sheet. Make sure the cheese and prosciutto reaches the edges of each pastry sheet.
• Roll each of the pastry sheets tightly into a 'log' shape.
• Cut each pastry sheet into 12-14 slices (each slice should be 1/2").
• Spray baking sheet with cooking spray.
• Place each of the slices cut side down onto a baking sheet. (Can bake in 2 batches or all at once with 2 separate baking sheets).
• For egg wash:
• Beat 1 egg and 1 Tbsp. of water in a small bowl. Brush each pinwheel with egg wash.
• Place the baking sheet in the oven and bake for 16-18 minutes or until tops are nice and golden. Remove pan when finished baking.
• Let cool and place on serving tray. Garnish with the zest of 1 lemon.Mince 1/2 cup or so of basil or fresh herb of choice. Sprinkle pinwheels with minced herbs.

PROSCIUTTO AND PARMESAN PUFF PASTRY

Steps:

• Place pastry sheet on work surface. Cut in half, forming two 9 1/2 x 4 3/4 inch rectangles.
• Arrange half of proscuitto on 1 rectangle, leaving 1/2" border along one long side. Sprinkle with half the parmesan cheese.
• Brush plain border with egg glaze. Starting at long side opposite border, roll up pastry jelly-roll style, pressing gently to seal long edges.
• Wrap in plastic. Repeat with the second half sheet of pastry.
• Refrigerate until firm, at least 3 hours and up to 2 days.
• When ready to use, slice into 1/2" rounds and place on 2 parchment-lined baking sheets, 1 inch apart.
• Bake one sheet at a time on the center rack of a preheated 400° F oven, until golden brown, about 16 minutes.
• Transfer to racks and cool slighty. Serve warm.

PROSCIUTTO CUPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together the garlic, spinach and ricotta cheese until well blended. Set aside. Place strips of prosciutto into mini muffin cups so that they line the bottom, but there is some meat hanging out over the sides, and it kind of looks like a flower. Fill each cup with about 1 1/2 tablespoons of the cheese mixture, or so the cup is full and rounded on the top. The filling should look like the center of the flower.
• Bake for 10 to 15 minutes, until the prosciutto is browned and stiff to the touch. The cups should be able to retain their shape after removing from the pan. Serve warm, but not hot.