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Salami and Manchego Palmier

 -1 package (2 sheets) frozen puff pastry, such as Pepperidge Farm, defrosted

-2 tablespoons Dijon mustard

-12 thin (not paper thin) slices salami (3 1/2 inches in diameter)

-6 ounces Manchego cheese, grated

-1 egg beaten with 1 tablespoon water, for egg wash



Preheat the oven to 450 degrees. Place a piece of parchment paper on a sheet pan. 


Lay both sheets of puff pastry on a floured board and brush each pastry with all the mustard, leaving a 1-inch border. Arrange the soppressata or salami in overlapping layers on the mustard and sprinkle the grated cheese evenly on the soppressata, also avoiding the border. There are many ways to roll up your pastry. The  easiest is to roll both the sheets into two long cylinders, like making a pinwheel, or roll each end up to the middle so you have two pinwheels next to each other (palmier). When all rolled up wrap each separately with plastic wrap and place in fridge overnight.


When the pastry is cold, trim the ends with a very sharp knife to make a clean edge. Slice the roll into 1/3-1/2 inch discs. Place on a baking sheet and brush lightly with egg wash. Bake the pastry in the center of the oven for 10-15 minutes until puffed and brown. Allow to cool for a few minutes and serve hot or warm.