Twisted Tapas

Today's recipe is inspired by the some of the mainstay ingredients of Spain. I call it Twisted Tapas. Made with salty serrano ham, mild manchego cheese and sweet quince paste, these bite-sized pieces are a delicious delight for your tastebuds. Twisted Tapas are very easy to prepare and can be made up to 3 days in advance of your party and kept in the refrigerator. The day of the party, just slice, heat, serve and enjoy!

Twisted Tapas
Ingredients:
3/4 cup finely grated manchego cheese (about 3 ounces)
1 tsp. spanish smoked paprika (optional)
2 tsp. quince paste (spanish membrillo)
1 puff pastry sheet (from one 17 1/4-ounce package frozen puff pastry
sheets), thawed
1 large egg, beaten lightly
2 ounces thinly sliced serrano ham

To Make:
In a bowl combine manchego and paprika. On a lightly floured surface arrange pastry sheet with a short side facing you and cut in half crosswise. Arrange one half of sheet with the long side facing you and brush edge of far side with some of the beaten egg. Place half of serrano ham evenly on top of pastry, avoiding egg-brushed edge, and top with half of the manchego mixture. Starting with side nearest you, roll pastry jelly-roll fashion into a log and wrap in wax paper. Make second log the same way. Chill pastry logs, seam sides down, until firm, at least 3 hours, and up to 3 days.
When ready to serve, pre-heat oven to 400°F. and lightly grease 2 large baking sheets.
Cut logs crosswise into 1/2-inch-thick slices and arrange, cut sides down, 1 inch apart on baking sheets. Bake in batches in middle of oven until golden, 14 to 16 minutes. Transfer to a rack and cool slightly. Serve warm.

Yield:
About 30 - 40 pieces