Pecan Puffs with Dates & Salami

INGREDIENTS

3/4 cup (3 1/2 ounces) pitted dried dates, chopped
1/2 cup chopped toasted pecans
2 cups boiling water
4 ounces sliced salami, chopped (such as coppa, soppressata, genoa)
2 tablespoons whole grain mustard
1/2 teaspoon red pepper flakes
All-purpose flour, for rolling
1 sheet frozen puff pastry, thawed in refrigerator
1 egg, beaten
Coarse sea salt, for topping
Finely grated parmesan, for topping

HONEY MUSTARD DIPPING SAUCE
3 tablespoons Dijon mustard
1 tablespoon whole grain mustard
1 tablespoon honey

INSTRUCTIONS

1. Place chopped dates and pecans in a heatproof bowl. Pour boiling water over the top and let sit for 10 minutes to soften. Drain and let cool to room temperature. Stir in chopped salami, whole grain mustard, and red pepper flakes.

2. Lightly dust a clean work surface with flour. Roll out puff dough to a large rectangle about 12x14 inches. Cut in half lengthwise so you have 2 long rectangles. Spread half the filing down the center of each. Brush the long edges of the dough with egg wash. Roll the dough over to enclose the filling and gently press closed at the seam.

3. Using a sharp knife cut each length of dough into 12 even pieces (at about 1-inch intervals). Place seam-side down on a parchment-lined baking sheet and brush the top with egg wash. Freeze for 15 minutes or up to 1 week before cooking.

4. Whisk together mustards and honey. Reserve.

5. Sprinkle puffs with parmesan and sea salt. Bake at 375˚F for 25-30 minutes, until dough is golden brown and cooked through. Serve hot with honey mustard dipping sauce.

Pecan Pufs on a tray