Palmiers with Red Jalapeno Jelly, Brie and Prosciutto

by cookingwithauntjuju.com

This recipe has to be the tastiest version of palmiers I’ve posted so far in my 10 years of blogging. Sweet, salty, gooey, flaky, and with a little heat that lingers on…

Palmiers with Red Jalapeno Jelly, Brie and Prosciutto

  • 1 sheet puff pastry {Pepperidge Farms)
  • 1/4-1/2 cup Red Jalapeno Jelly (recommended but use a milder jelly if preferred) – I use to make my own jelly
  • 3-4 oz. Brie wedge or circle, sliced
  • 3 oz. pkg. prosciutto, trimmed
  • 1 egg + 1 tsp. water for the egg wash (optional)

Thaw puff pastry on a lightly floured surface (or use cornmeal) for 30 minutes, unfolded. When it is thawed carefully unfold and roll out  to 12-inch x 10-inch.  You can melt the jelly for easier spreading – I didn’t, just spread it to 1/2-inch of the 4 edges. Next, cut or tear up the brie and place on top of the jelly, followed by the prosciutto slices. 

Roll 1/2 of the puff pastry as tight as possible to the center. Then roll up the other 1/2 to the center. Place in freezer for at least 30 minutes and up to 24 hours.

Place on a cutting board and cut the pastry into 1/4-inch slices. Place on a sprayed sheet of parchment paper on top of a baking sheet. The Pam will help to keep the palmiers from sticking.

Preheat oven to 400 degrees. Brush each palmier with the egg wash and bake for 15 minutes or until nicely browned. Be careful as underneath can almost burn due to the jelly leaking out.

Recipe by cookingwithauntjuju.com 

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