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Prosciutto and Parmesan Puff Pastry

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)70.85
Energy (kCal)1761.4667
Carbohydrates (g)136.325
Total fats (g)102.6467
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place pastry sheet on work surface. Cut in half, forming two 9 1/2 x 4 3/4 inch rectangles. | 2. Arrange half of proscuitto on 1 rectangle, leaving 1/2" border along one long side. Sprinkle with half the parmesan cheese. | 3. Brush plain border with egg glaze. Starting at long side opposite border, roll up pastry jelly-roll style, pressing gently to seal long edges. | 4. Wrap in plastic. Repeat with the second half sheet of pastry. | 5. Refrigerate until firm, at least 3 hours and up to 2 days. | 6. When ready to use, slice into 1/2" rounds and place on 2 parchment-lined baking sheets, 1 inch apart. | 7. Bake one sheet at a time on the center rack of a preheated 400° F oven, until golden brown, about 16 minutes. | 8. Transfer to racks and cool slighty. Serve warm. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    puff pastry 1 sheet thawed frozen 1367.1 111.965 18.13 94.325
    prosciutto 4 ounces sliced 100.8667 0.0 22.44 0.5667
    parmesan cheese 3/4 cup 222.0 24.0 24.0 3.0
    egg 1 71.5 0.36 6.28 4.755

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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