Ham and Cheese Crisps

Julia H.

My high school friend Julia is a wonderful cook!  I have eaten so many yummy things from her kitchen and have begged her for numerous recipes over the years.  I have been coaxing her to write a cookbook, but she still hasn’t cooperated.  These appetizers are delicious and make a lovely presentation.  Best of all, they can be prepared ahead of time and frozen, then simply popped in the oven to bake just before serving.

1 (17¼-oz.) pkg. frozen puff pastry (2 sheets)

2 T. honey

2 T. Dijon-style mustard

¼ c. grated Romano or Parmesan cheese

6 oz. thinly-sliced, fully-cooked ham

1 egg

2 t. water

Allow folded pastry to stand at room temperature for 20 min.  Line baking sheets with parchment paper.  Stir together honey and mustard, set aside.

On lightly-floured surface, unfold 1 pastry sheet.  Spread with half of honey-mustard mixture.  Sprinkle with half of cheese, top with half of ham.  Starting at a long edge, roll pastry, jelly-roll style, to center.  With a sharp knife cut pastry roll crosswise into ½” slices.  (If roll is too soft to slice easily, chill for a few minutes.)  Arrange slices 2” apart on baking sheets.  Repeat with remaining pastry, honey-mustard mixture and ham.  (To freeze, freeze on baking sheets until solid, then package.)

Combine egg and water, brush onto pastries.  Bake fresh or frozen pastries in 400 degree oven 15-18 min. or until golden.

Yield: 40 pastries