Puff pastry rolls-2ways

30g butter

30g flour

500 ml milk

salt

cayenne

1 puff pastry sheet

3 slices of prosciutto

1/3 cup of shredded parmesan

1.melt the butter in pan

2. stir in the flour with a whisk and cook for ~2 minutes
3. gradually add milk while stirring to maintain smooth consistency
4. season with salt and cayenne to taste
5. simmer on low heat for 10 minutes
6. set aside to cool

1. defrost the puff pastry in the refrigerator for at least 2 hours
2. apply a thin layer of béchamel
3. lay slices of prosciutto to cover the puff pastry
4. roll the sheet into a cylinder and freeze for 15 minutes
5. cut 1 inch disks
6. place on baking tray with adequate space
7. brush top with olive oil and sprinkle some shredded parmesesan
8. bake for 15 minutes at 375F or until the top is golden brown

200g sugar

1/2 cup water

1/2 cup heavy cream

2 tbs unsalted butter

1/4 tsp salt

1/3 cup of crushed nuts (walnut preferred)

1. combine sugar with cold water in saucepan over medium heat

2. cook for about 10-12 minutes without stirring until sugar turns golden

3. stir in heavy cream off heat until smooth

4. simmer for 2-3 minutes

5. take off heat and whisk in the butter

6. set aside to cool 1. defrost the puff pastry in the refrigerator for at least 2 hours 2. spread a thin layer of caramel 3. place slices of thinly sliced apple on the half of puff pastry sheet close to you 4. roll the sheet into a cylinder and freeze for 15 minutes 5. cut 1 inch disks 6. place on baking tray with adequate space

7. brush top with caramel

8. bake for 15 minutes at 375F or until the top is golden brown

9. sprinkle crushed nuts once out of the oven