Crispy Prosciutto and Parm Puffs @MaddieDayAuthor #Appetizer #giveaway

MADDIE DAY here, still recovering from Thanksgiving dinner. That said, the holiday was late this year, which means Hannukah and Christmas celebrations will begin shortly. And if you need a light and yummy appetizer to bring to a holiday party, I have you covered.

Crispy Prosciutto and Parmesan Puffs

Adapted from Ali Slagle's recipe in NYT Cooking

Ingredients

1 8- to 10-ounce sheet puff pastry, thawed but still cold

1 egg, beaten with a pinch of salt

A few fresh rosemary sprigs

Black pepper

6 thin slices prosciutto

Wedge of Parmesan, for shaving

Directions

Heat the oven to 425 degrees F. Cut two pieces of parchment paper each the size of a sheet pan, then transfer one to a work surface and one to a sheet pan. 

On the parchment-lined sheet pan, arrange the slices of prosciutto in a single layer, ripping as needed to fit. 

Unroll the puff pastry on top of the parchment on the work surface. Roll out to a 12-inch square. Cut the puff pastry into 3-inch squares.

Cut each square diagonally to create two triangles. Transfer the parchment with the pastry to a sheet pan. Spread the pastries out on the parchment. Brush with the beaten egg. 

Pluck some of the leaves from the rosemary and place three or four leaves on each triangle. Brush with more egg to adhere, then sprinkle generously with black pepper.

Bake the puff pastry on the upper rack and the prosciutto on the bottom rack until the puff pastry tops and bottoms are golden and the prosciutto is wrinkled and crisp, 10 to 13 minutes. Let pastries cool on a wire rack. 

Lay a sheet of paper towels on another wire rack and transfer the crispy prosciutto to cool.

In a shallow bowl, arrange a layer of pastries. Top with a few pieces of prosciutto. Use a vegetable peeler to shave long curls of the Parmesan over top. 

Repeat with layers of puffs, prosciutto, and Parmesan. 

Note for vegetarians: the pastries are fairly mild. If you don't use prosciutto, you could sprinkle chopped Kalamata olives over the dish to add flavor and salt.

Enjoy with the drink and guests of your choice!

Readers: What's your favorite appetizer? I'll send one commenter a signed copy of Deadly Crush, which released this week in paperback!

📚🍷📖

Murder at Cape Costumers is out and available wherever book are sold!

My most recent releases are Scone Cold Dead, #13 in the Country Store Mysteries,

 Deadly Crush, 

and A Case for the Ladies.

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We hope you'll visit Maddie and her Agatha Award-winning alter ego Edith Maxwell on our web site, sign up for our monthly newsletter, visit us on social media, and check our all our books and short stories.

Maddie Day (aka Edith Maxwell) is a talented amateur chef and holds a PhD in Linguistics from Indiana University. An Agatha Award-winning and bestselling author, she is a member of Sisters in Crime and Mystery Writers of America and also writes award-winning short crime fiction. She lives with her beau and sweet cat Martin north of Boston, where she’s currently working on her next mystery when she isn’t cooking up something delectable in the kitchen.