These fig prosciutto puff pastry bites are buttery, sweet, and salty. They start with a buttery puff pastry base. After rolling out the puff pastry, we add in Gruyere and a piece of prosciutto. The bites then are topped with a couple slices of figs and drizzle of honey. We finish them withe some cracked black pepper.
You can make these puff pastries with a variety of different fillings. One of our favorite ways is to keep the prosciutto and Gruyere and top with a little bit of thyme and mustard. The recipe works the exact same otherwise, so feel free to swap out the fillings with your favorites.
Fig Prosciutto Puff Pastry
Ingredients
- 1 sheet puff pastry ~8 oz defrosted according to instructions
- 6 oz ham
- 6 oz Gruyere cut into 6 rectangles
- black pepper
- 1 tablespoon honey
- 6-12 slices of fig rounds
Instructions
- Preheat the oven to 425
- In a small bowl with a fork, whisk together the egg and heavy cream. Set aside
- Defrost 1 sheet of puff pastry according to instructions and slightly roll out the pastry
- Cut the puff pastry into 6 even rectangles (cut once long wise and then each half into thirds)
- Place the 6 rectangles onto a parchment lined baking sheet
- Place 1 rectangle of gruyere down the center of each rectangle.
- Then place a slightly rolled up ham and Top with a slice or two of fig and drizzle of honey
- Brush the outside edges of the rectangle with egg wash.
- Pinch two of the corners. Pressing slightly to seal the pastry over the filling leaving the two other corners exposed
- Brush the outside of the puff pastry with egg wash. Sprinkle with black pepper
- Bake for 20-25 minutes until they are a deep golden color
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