Palmiers with Honey Mustard & Prosciutto

These savory palmiers turn a sheet of puff pastry into an impressive appetizer with almost no effort. Honey mustard gets spread edge to edge, then thinly sliced prosciutto and freshly grated Parmesan are layered on top before the whole thing gets rolled inward from both long sides to meet in the center.

Slicing through the double roll reveals that signature heart shape. Each palmier bakes into a crispy, golden spiral with salty prosciutto and sharp Parmesan laced through every flaky layer.

The 15-minute chill before baking is what makes clean cuts possible. Warm puff pastry smears and sticks to the knife. Cold dough slices neatly into uniform rounds.

Chef Tips

• Press the cheese into the prosciutto with a rolling pin before rolling. This bonds the layers so they don’t separate during slicing and baking.
• Use a serrated knife to cut the rolls. A straight blade crushes the layers. A gentle sawing motion keeps the spirals intact.
• Flatten each slice slightly with your palm after placing on the sheet. This helps them puff evenly and creates more crispy surface area.
• Egg wash the tops for a glossy, golden finish. Skip this and they look pale and matte.

Variations

• Fig and prosciutto: Replace the honey mustard with a thin layer of fig jam for a sweeter, more sophisticated flavor.
• Spinach and feta: Spread sauteed spinach and crumbled feta over the pastry instead of prosciutto for a vegetarian version.
• Everything palmiers: Sprinkle everything bagel seasoning over the egg-washed tops before baking for extra crunch and flavor.