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Pastry Puffs {Ham & Cheddar or Prosciutto & Parmesan}

So a while ago, I mentioned being completely enamored by The Back in the Day Bakery Cookbook.  Well, nothing's changed since then.  I still am.

But I don't want to reveal too much about the book, because I think I'm going to do a review on it.  It deserves it.  It's one of those books that takes my mind to another place.  Me owning my own small bakery. ...Daily specials.  Busy people stopping in on their way to work or class and grabbing something warm and homemade to start their day.  Mom's with strollers rolling in with the second wave.  College kids with backpacks and laptops hanging out mid-day.  And then the few late-afternoon stragglers grabbing some goodies to take them through their evening.  Sigh...
Yes, I really do think like that.

These pastry puffs were one of the things I immediately stuck a sticky tab on the first time I flipped through the book.  I can't resist puff pastry.  And the description of the spice blend - "Griff's unique spice and herb blend tastes exotic, elevating this simple breakfast pastry above the ordinary, but many of the spices are probably already sitting in your spice rack.  The spices give the pastry a bit of a kick, which can be a boost for early risers" - was so enticing.  They were not to be resisted.

They make theirs with black forest ham and sharp white cheddar.  I made half of mine the same way and decided to try the combo of thinly sliced prosciutto and some shavings of parmesan, as well.  Both ways were utterly mouthwatering.  Scrumptious.  Mentally added to my pastry case...
Pastry Puffs (Ham & Cheese or Prosciutto & Parm)

by Heather Schmitt-González
Prep Time: 10-15 minutes
Cook Time: 12-14 minutes
Keywords: bake breakfast snack puff pastry prosciutto cheese spice

Ingredients (8 pastries)
    for the spice blend:
    • ½ tsp. onion powder
    • 1 Tbs. chili powder
    • 1 tsp. dried thyme
    • 2 tsp. coarsely ground black pepper
    • 1 tsp. ground allspice
    • ½ tsp. ground cloves
    • 1 tsp. ground cinnamon
    • ¼ tsp. garlic powder
    • fine sea salt, to taste
    for the pastries:
    • 1 (17.3 oz.) pkg. frozen puff pastry (2 sheets), defrosted
    • ¼ lb. thinly sliced ham
    • ¼ lb. thinly sliced prosciutto
    • ¼ lb. sharp white cheddar, thinly sliced
    • ¼ lb. parmesan, thinly sliced
    • 1 egg, beaten w/ 1 Tbs. water, for egg wash
    • 1 tsp. fine sea salt
    Position in a rack in the lower third of the oven and preheat the oven to 400° F. Line a baking sheet with parchment.

    make spice blend:
    Combine all the ingredients in a small bowl and mix well.

    make the pastries:
    Unfold the pastry sheets on a lightly floured surface. Cut each pastry sheet into 4 squares.

    Divide the ham and cheddar and place in the centers of half of the pastry squares. Do the same thing with the prosciutto and parm. Sprinkle some of the spice blend (to taste) over each one.

    Fold two opposite corners of each square over the filling to make a "pouch" and press the edges to seal. Set the pastries on the parchment-lined baking sheet.

    Brush each pastry with egg wash and sprinkle with some more of the spice blend. Sprinkle the salt evenly over the pastries.

    Bake for 12-14 minutes, until pastries are golden brown. Remove the pastries from baking sheet and cool on a wire rack for 10 minutes. Serve warm or at room temperature.

    You won't use all of the spice blend for these. Seal it in an airtight container and use to add a kick to other dishes. Or make lots more of these.

    You could do all one or the other of the meat & cheese combos by simply doubling the amounts.

    slightly adapted from The Back in the Day Bakery Cookbook
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