5 ingredient Savory Prosciutto Palmiers

You know palmiers, right? Those fancy kinda palm‑leaf shaped pastries we all love? They’re buttery. They’re flakey. They can totally go savory, too. Especially when prosciutto struts into the party.

5 ingredients. No biggie. Actually kinda genius. Prosciutto. Puff pastry. Parmesan. A smidge of olive oil. And pep—pepper! That’s it. That’s all you need. Okay maybe a little salt if ya want—but let’s say 5 core. Promise, you won’t miss a thing.

Let’s talk prosciutto. It’s like salty, hammy nirvana. Thin slices melt in your mouth. They crisp up real nice. You want thin. The kinda thin that almost dissolves when you press it. That thin.

Puff pastry? Of course. Frozen’s fine. But home‑made? Dreamy. That delicate lamination—sheets on sheets on sheets. You slice it cold. You handle it real gentle. If it gets too warm, it gets soft, messy. Nobody wants that. They smell amazing when they bake. Honestly.

Parmesan? Not fancy cheese here. We want sharp. We want salty. We want that little crunchy dose. Grated fine or crayoned? Either. But grate it fresh. Pack flavor. A sprinkle. Enough that you get that cheesy hit.

Olive oil? Just drizzle. Not drown it. You’re not making a pool. You want enough to give a sheen and help that cheese stick to the pastry. Maybe a lazy tsp. Brush it on. Easy.

Pepper. Black pepper. Maybe white. Whatever you got. Like ten turns on the grinder. Boom, zing.

Read the run‑through? Simple. Puff pastry sheet. Brush oil. Sprinkle parm. Lay prosciutto. Roll the two sides till meet in middle. Chill those logs. Slice into palmiers—like ½‑inch thick slices. Bake till golden and crisp. Hot pockets of salty deliciousness.

Now, why prosciutto? Cause it “hey!”s in your mouth. It says “I’m fancy but chill.” Everybody at parties nods, chewing, eyes like “where‑did‑ya‑get‑these?” You’ll take credit, but we know. You, pal.

Short tips!

• Keep things cold till bake.
• Par‑bake a sec if it looks… soggy.
• Use parchment paper.
• Flip halfway if bottom bakes faster than top.

Fancy twist? No recipe told ya not to. But hear me: a little fresh herb—thyme, rosemary—tiny sprinkle under the cheese? Totally rad. Just a pinch.

If you wanna sweet‑savory duality: brush a smidge honey after the bake. But hey, we’re sticking to 5 ingredients. So maybe later. 😉

Serving vibes. Hot‑out‑ta‑oven is unmatched. But room‑temp works. Pop ’em in a bowl at brunch. They vanish fast. Great with wine. Even better with espresso.

Nutrition? Hey, it’s pastry and ham and cheese. Let’s call it “treat” not “diet.” But you can half‑size ’em. Might make ya feel better about eating four.

History note? Palmiers trace back France. “Palm‑leaf” cause they look like palm fronds. Savory was always possible, but sweet—puff pastry loves sugar. Yet prosciutto is Italian. So you’re Europe‑hopping right on your baking tray.

Why 5 ingredients? Focus, baby. Fewer things, stronger taste. Cuz each ingredient’s star. They don’t compete; they hug. The simpler the crew, the louder the flavor.

Let’s break the bake timing down:

Preheat to 400°F (205 °C). Puff pastry straight from fridge.

1. on parchment, oil brush.
2. sprinkle parm, lay prosciutto.
3. roll sides to middle tightly.
4. press gently to seal.
5. wrap in plastic, fridge 20 mins.
6. slice ½” thick, lay cut side up apart.
7. bake 12–15 mins. check at 10. Flip at 8 if needed.
8. golden, puffy, crisp—done.

Voila. Hot little beauties. Lightly curly edges. Crunch‑soft‑chewy inside. The cheese melts. The prosciutto crisps. The pastry blooms. Pepper sparkles.

Problems? If cheese oozes out—next time use less. If pastry’s doughy—temp’s off; raise oven 25°F or bake longer. If top browns too quick—tent foil.

Leftovers? Yeah, they may soften. Pop ’em back in oven like 5 mins to re‑crisp. Or microwave then oven—meh. But crisp = glorious.

Variations? Wanna wild? Use gruyère. Use spinach. Use pesto instead of oil. Use turkey prosciutto if diet. Green pepper instead of black. But then that’s more ingredients. Keep it lean.Final thoughts: this isn’t just food. It’s conversation starter. A vibe. A snack, a statement. 5 ingredients, 0 drama. But max yum. People talk. They ask “how’d ya do that?” And you shrug.