Prosciutto & Brie Rolls with Hot Pepper Peach Jam
- 24 Jul, 2024
- Posted by: clare o'donnell
Prosciutto & Brie Rolls with Hot Pepper Peach Jam
Rated 5.0 stars by 1 users
Category
Appetizers
Servings
Serves 8
These buttery pastries are inspired by one of our favorite recipes from Half Baked Harvest. They’re an excellent hors d'oeuvre or even a quick dinner with a green salad on the side. Our version uses our Hot Pepper Peach Jam. The subtle kick of heat is so good with the gooey brie, salty prosciutto, and tender puff pastry.
Leslie Thomas
Ingredients
2 sheets frozen puff pastry, thawed in the fridge overnight (from one 17- ounce box; see Note)
-
¼ cup Terrapin Ridge Farms Hot Pepper Peach Jam, plus more for serving
- 8 thin slices of prosciutto
- One 8-ounce wheel of brie, cut into 8 slices
- 1 egg, lightly beaten
- Coarse sugar (such as demerara or turbinado), for sprinkling
Directions
Preheat the oven to 400°F and position two racks near the middle. Line two rimmed baking sheets with parchment paper. (Alternatively, you can bake the puff pastry rolls in batches.)
- Unfold the puff pastry sheets and pinch the fold lines together so you have a nice even surface. Cut each sheet into four squares, eight squares in total.
- Arrange a slice of prosciutto on a work surface and lay a slice of brie down the middle. Wrap up the brie in the prosciutto like a present so you have a nice little parcel. Repeat with the remaining brie and prosciutto.
- Spread each puff pastry square from end to end with ½ tablespoon of the Hot Pepper Peach Jam. Working one square at a time, arrange it in front of you like a diamond with one point facing up. Place a piece of prosciutto-wrapped brie in the center of the pastry. Fold the left corner in—wet it with a little bit of your egg wash—and then fold the right corner over it to create a tight roll up. Repeat with the remaining puff pastry and prosciutto-wrapped brie. Transfer to the baking sheets, giving them plenty of room—they will puff up in the oven. If your puff pastry is really soft, transfer to the refrigerator or freezer for 10 to 15 minutes to firm up.
- Brush the pastries all over with the egg wash and sprinkle with the sugar. Bake at 400°F for 12 to 15 minutes, or until puffed and golden brown and the jam is bubbling; rotate the baking sheets halfway through baking. Let cool slightly.
- Meanwhile, microwave the remaining jam in the jar uncovered on HIGH for 1 minute. Add a little warm water and stir until you have a nice smooth, pourable jam.
- Transfer the pastries to a serving plate or platter and drizzle with some jam. Serve right away. Enjoy!
Recipe Note
Note: If you don’t have time to thaw the puff pastry overnight, cover it with plastic wrap and let sit at room temperature for 30 minutes. It should be pliable, but hold its shape. If the pastry gets too soft while you’re working with it, return to the freezer for 10 minutes.
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