Blue Cheese & Proscuitto Palmiers

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In a pinch, I love a twist on Ina Garten’s Savory Palmiers. They are super simple and easy to put a unique spin on. For Fall, I pulled blue cheese, my friend Mindy’s homemade fig jam and salty prosciutto from the fridge for a great combination. You can use pesto, goat cheese, any sweet spread or jelly, chopped nuts and thinly sliced hams. Get creative with this recipe. A warm palmier stands out much more than a cold cracker this time of year.

Blue Cheese & Proscuitto Palmiers, INSPIRED by ina garten

  • 1 package frozen Pepperidge Farm puff pastry, defrosted
  • 1/2 cup fig jam
  • 1/2 cup crumbled blue cheese
  • 6 thin slices, prosciutto

Lightly flour a board and carefully unfold one sheet of puff pastry. Roll the pastry lightly with a rolling pin until it’s 9 1/2 by 11 1/2-inches. Spread the sheet of puff pastry with half the jam, then sprinkle with half the blue cheese and three slices of prosciutto.

Working from the short ends, fold each end halfway to the center. Then fold each side again towards the center until the folded edges almost touch. Fold one side over the other and press lightly. Place on a baking sheet lined with parchment paper. Repeat the entire instructions for the second sheet of puff pastry using the remaining ingredients. Cover with plastic wrap and chill for at least 45 minutes.

Meanwhile, preheat the oven to 400 degrees F.

Cut the prepared rolls of puff pastry in 1/4 inch thick slices and place them face up 2 inches apart on baking sheets lined with parchment paper. Bake for 14 minutes, until golden brown. Serve warm.

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