Go Back
Print

Whipped Mascarpone, Fig Jam, and Prosciutto Puff Pastry Bites

These Whipped Mascarpone, Fig Jam, and Prosciutto Puff Pastry Bites are the perfect appetizer for Fall. A delicious sweet and savory flavor combo with that flaky buttery crunch and creamy, cheesy goodness – makes for an irresistible bite!

Course Appetizer
Keyword cheesy, easy appetizer, entertaining, puff pastry
Prep Time 15 minutes
Cook Time 15 minutes
Servings 9 puff pastries

Ingredients

  • 1 sheet puff pastry thawed but still cold
  • ½ cup Cello Mascarpone cheese
  • 2 tablespoons whipped or regular honey
  • Pinch of sea salt
  • 3 large slices prosciutto broken into 9 small pieces
  • ¼ cup fig jam
  • 2 tablespoons finely grated Cello Copper Kettle Cheese
  • 1 egg + splash of milk
  • Fresh thyme for garnish
  • Flakey sea salt for topping

Instructions

  1. Pre-heat the oven to 425 degrees. Grease a large baking sheet.
  2. Roll out the sheet of puff pastry (make sure it’s thawed, but still cold; if too warm, it will be hard to work with). Cut the puff pastry into 9 squares (I cut down the seems, then cut each piece into 3 sqaures, making 9 total).

  3. Transfer the squares to the prepared baking sheet and make sure they’re evenly spaced apart. Use a knife to score a 1/4 inch border around the outside. Don’t cut all the way through, but just enough to leave behind a clear border. Use a fork to lightly pierce holes in the middle of the square. This allows the edges to rise in order to contain the filling.

  4. In a small bowl, combine the Cello Mascarpone cheese, honey, and pinch of sea salt and stir until fully combined and whipped. Dollop about a tablespoon of the filling onto each square and lightly spread out, keeping it inside the border.
  5. Top each square with a piece of prosciutto.
  6. Dollop about a teaspoon of fig jam on each tart, gently spreading the fig jam out so it almost covers the prosciutto (see pics above for guidance).
  7. Whish together one egg and a splash of milk to create an egg wash. Using a pastry brush, gently brush the edges of the puff pastry with the egg wash. This allows the puff pastry to achieve golden brown edges.
  8. Finally, sprinkle the grated Cello Copper Kettle cheese around the edges of the puff pastry.
  9. Pop the puff pastry squares in the fridge for at least an half hour to chill.
  10. Bake for 15-20 minutes, or until golden brown and baked fully.
  11. Garnish with fresh thyme and flaky sea salt. Serve and enjoy!