Little, savory palmiers.
Puff pastry rolled out into thin sheets, a layer of Dijon mustard, a drizzle of honey, a layer of thinly sliced prosciutto and a good dusting of Parmesan cheese, rolled up from each side so they meet in the middle, then sliced into little hearts and baked until golden.
Sweet palmiers used to be my favorite treat from the boulangerie. Flaky and sugary, they shower you with sticky crumbs while you eat them.
These savory versions are perfect for parties or to serve with apéros.
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