Espirais de massa folhada com presunto e queijo

Ingredientes

• 1 17.3-ounce box puff pastry sheets (2 sheets)
• 2 tablespoons spicy brown mustard, we used Guldens
• 3 tablespoons mayonnaise
• 1 tablespoon fresh thyme, chopped
• 2 teaspoons fresh garlic, finely minced
• 12 ounces Black Forest ham, thinly sliced
• 6 ounces sharp white cheddar cheese, shredded
• 6 ounces Jarlsberg Swiss cheese, shredded

Modo de preparo

1. 1

   Thaw pastry dough and bring to room temperature.

2. 2

   Preheat oven to 400 degrees F with rack in top third of oven.

3. 3

   Line three sheet trays with parchment paper.

4. 4

   Lay out the two sheets of dough on your cutting board.

5. 5

   In a small bowl mix mustard, mayonnaise, thyme and garlic and spread evenly between the two sheets going right to the edge on three sides and leaving a half inch open on the fourth side. The dough is slightly longer one way than the other so leave the open edge on one of the longer sides.

6. 6

   Lay out ham slices between the two again covering to three edges.

7. 7

   Mix the two cheeses together and divide between the two sheets, again leaving one edge free of filling.

8. 8

   Dab a little water along the open edge on each sheet.

9. 9

   Start a tight roll beginning on the opposite side of the open edge and ending on the open edge, seam side down.

10. 10

    Use a very sharp serrated knife to slice 18 slices from each roll. The serrated knife can be “sawed” through the roll without flattening it as you go.

11. 11

    Use a small spatula to lift each roll and slide 12 onto each prepared sheet tray. If they are mis-shaped, just neaten up with your hands before baking.

12. 12

    Bake one pan at a time for 15-20 minutes until puffed and golden. Ours took exactly 18 minutes per pan.

13. 13

    Serve warm.*

14. 14

    *Jack had the idea of drizzling honey on these before serving. He liked it, Martha didn’t. Your choice.