Puff Pastry Christmas Ham Spirals

Pan de Jamon is one of the most traditional Venezuelan Christmas dishes, and it can't be missing from our dining table on Christmas Eve. This version of ham bread rolls made with puff pastry dough brings you the Christmas flavors we miss so much in a quicker and easier way than making the traditional bread. It's perfect for those who don't like to cook but, at this time of year get the itch to make something and don't know where to start! So write down the ingredients, go to the market and prepare these rolls to bring to the next dinner or party you are invited to. It’s a great appetizer to share our traditional flavors with friends and family. If you prefer to make a whole puff pastry Pan de Jamon that works with this recipe too! In the recipe directions I’ll guide you throughout it.

Makes: 34/36 spirals or 2 whole breads Preparation time: 20/30 mins Cooking time: 20/30 mins

Ingredients:

• Puff pastry dough, bought at the supermarket. I used the one from Trader Joe's which comes in two sheets per box. The box weighs 18 oz.

• Ham: I recommend using two types of ham. Honey glaze ham goes great! I used regular ham

• Olives stuffed with bell pepper, I didn't have any so I used green olives

• Raisins. If you run out of raisins for the second roll like me, add a drizzle of honey on top of the ham

Directions:

1. Let the puff pastry dough thaw. You can leave it in the fridge the day before to thaw

2. Preheat the oven to 400 and prepare a baking sheet with parchment paper

3. On a floured surface or with a piece of parchment paper, stretch a little bit the puff pastry dough with a rolling pin

4. Distribute the ham leaving a space at the bottom of the dough, so you can close the roll. You can see it in the photo or in the video

5. Add the olives horizontally all the way through the bread. This way when you cut the roll, each piece will have olives

6. Spread the raisins on top of the ham

7. With a scissors or knife cut strips at the bottom of the dough

8. Roll starting from top to bottom, do not press too hard

9. When you reach the strips, gently pull each one and finish rolling.

10. If you are going to make the spirals, cut slices of about 1 ½ inches thick

11. Place the slices in the prepared sheet pan

12. Bake until the rolls are golden brown

13. Let it to cool down before eating

14. If you want to make the whole puff pastry Pan de Jamon: with a fork prick the whole bread roll several times, do this after step #9. This will help the steam to escape and the bread to cook evenly.

15. Then beat an egg with a little sugar and with a cooking brush brush the bread with this mixture.

16. Bake at 375 until the bread is golden brown, let it cool before slicing

Tips:

I buy the puff pastry dough at the supermarket. I recommend that you read the ingredients and choose the one that is made with butter and not oil or other weird ingredients.

If you are going to take these spirals to a party do not put them in a container with a lid, it will create steam and they will become watery. When you take them out of the oven, let them cool. If you are in a hurry, put them in a pyrex without a lid.