1 sheet puff pastry (18 x 11 inch)
3 tbsp. honey mustard
4 oz. of thinly sliced Prosciutto
1 c. grated Parmesan cheese
1 egg
2 tsp. water

Place puff pastry on work surface and spread mustard over the top. Arrange Prosciutto evenly over the mustard and then sprinkle with Parmesan cheese. Lightly press cheese into Prosciutto with a rolling pin. Starting at one long edge, roll up pastry like a jelly roll to the middle of the dough. Then roll up the other side in the same way, making 2 rolls that meet in the middle.

Using a serrated knife, slice the rolls crosswise into 1/2 inch slice. Place slices on cookie sheet lined with parchment paper and press lightly with your hands to flatten. Refrigerate for 15 minutes. Heat oven to 400 degrees.

Beat egg and water to make a wash. Brush top of each palmier with wash. Bake until puffed and lightly golden, about 10 minutes. Serve hot or at room temperature. Makes 20.