Sweet Cheese Prosciutto Rolls (Print Version)
# Ingredients:
01 -
1 sheet puff pastry, softened as package directs
02 -
1 cup fig jam, adjust as needed
03 -
4 slices prosciutto, add more if needed
04 -
4 ounces goat cheese, softened to room temp
05 -
1 tablespoon fresh chopped rosemary, extra for garnishing
06 -
1 tablespoon crushed walnuts
07 -
1 large egg, whisked
08 -
1/4 teaspoon fine Himalayan pink salt, adjust to your liking
# Instructions:
01 -
Let puff pastry soften following package info. Lay it out on a surface with a bit of flour.
02 -
Smear fig jam all over pastry but leave about an inch empty on the left short edge. Lay prosciutto over the jam, then smear goat cheese on top with a knife. Sprinkle the rosemary and walnuts evenly across everything.
03 -
Start from the right short side and roll everything up into a log. Wet your fingers and dampen the bare edge, then finish rolling so the seam sits at the bottom.
04 -
Wrap your filled log loosely in parchment and stick it in the fridge for around 20 minutes.
05 -
Get your oven hot at 400 degrees F (200 degrees C) and put parchment on a baking tray.
06 -
Take the cold log and cut it into 3/4-inch rounds, then place them on your lined tray.
07 -
Mix the egg with about 1 tablespoon water in a small bowl and stir it well. Brush this all over your pastry rounds and scatter a bit of the pink salt on top.
08 -
Stick them in the middle of your hot oven until they turn golden, about 15 to 18 minutes. Let them cool on a wire rack for 5 minutes. Serve warm or cool. Add more fresh rosemary on top if you want.
# Notes:
01 -
Make sure you've got enough prosciutto to fully cover the jam layer. You might need more or less slices depending on how big they are.