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.