Ingredients

1 171/4 oz pkg frozen puff pastry (2 sheets)

2 T honey

2 T Dijon-style mustard

1/4 c grated Parmesan or Romano cheese

6 oz thinly sliced ham

1 egg

2 tsp water

Preparation

  1. Let folder pastry stand at room temperature for 20 minutes to thaw. Line baking sheets with parchment or plain brown paper. In a small bowl stir together the honey and mustard. Set the baking sheets and the honey mixture aside.

  2. On a lightly floured surface, unfold 1 sheet of pastry. Spread with half the honey-mustard mixture. Sprinkle with half the cheese; top with half the sliced ham. Starting at one long edge, roll pastry, jelly roll style, to the opposite center. Repeat from the opposite edge, forming 2 rolls that meet in the center.

  3. With a sharp knife, cut the pastry roll crosswise into 1/2" thick slices. (If the roll is too soft to slice easily, chill for a few minutes). Arrange the slices 2" apart on prepared baking sheets. Repeat with remaining pastry.

  4. Combine egg and water; brush onto pastries. Bake pastries in a 400 degree oven 15-18 minutes or until golden and crisp. Remove from baking sheets; cool on wire rack. Serve warm or at room temperature. Makes 40.