Parma Braids

6 ingredients
1 steps

Ingredients

  • 1/2 recipe croissant dough (1 lb 6 oz), chilled
  • 8 thin slices prosciutto di Parma (6 oz), halved
  • 1/2 cup finely grated Parmigiano Reggiano (2 oz)
  • 1 large egg yolk
  • 1/4 cup sesame seeds
  • Special equipment: a ruler, a pastry brush, scissors, parchment paper, a garbage bag (unscented), a spray bottle with water

Directions

  1. 1
    ["Cut dough in half and chill 1 half, wrapped in plastic wrap.", "Roll out remaining half on a lightly floured surface, dusting with flour as necessary, into a 16 1/2- by 7-inch rectangle.", "Brush off excess flour with pastry brush and trim edges with a pizza wheel or sharp knife.", "Cut dough into quarters, forming 4 rectangles.", "Arrange 1 rectangle with a short side nearest you.", "Gently score rectangle twice vertically to divide lengthwise into thirds, but do not cut through.", "Now cut \"fringe\"": Along each long side

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