Salchichón and Manchego Puff Pastry Roll-Ups
Ingredients:
1 sheet puff pastry, thawed and cold
2 tbsp fig jam
1 pkg (4 oz) Campfrio Salchichón, thinly sliced into strips
1 cup grated Manchego cheese
1 egg, lightly beaten
Directions:
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Makes: 18
On lightly floured board, roll out pastry into 10-inch square. Spread jam evenly over pastry; arrange Salchichón over top. Sprinkle with cheese.
Starting at one end, roll up pastry tightly to enclose filling. Wrap in plastic wrap and refrigerate for about 1 hour or until firm.
Preheat oven to 350ºF. Slice pastry roll into 1/2-inch thick slices. Place cut side down on parchment paper–lined baking sheet. Whisk egg with 1 tsp water; brush over pastries.
Bake for 18 to 20 minutes or until golden, flaky and dough in center is cooked through.
Tip: Substitute apricot jam for fig jam if desired.