It’s that time of year again, time for holiday entertaining. I am always trying out new appetizer recipes because let’s face it having a cheese platter (while utterly delicious) every time you have friends and family over can get a bit boring. With Thanksgiving next week, I wanted to create a delicious little appetizer that is both sweet and savory.
These little puff pastries of deliciousness are super simple to make so they will not add to the holiday food prep stress you are already feeling. The first time I made these I was invited to a last minute girls get together with wine and appetizers at a friend’s house. I literally had an hour and was frantic over the thought that I had nothing prepared to bring. If you know me you know I never show up to anyone’s house without food, and freshly prepared food at that. Not that anything is wrong with store bought by any means, I just like bringing the fresh baked love!
While searching through the fridge and freezer I saw the puff pastry, it was a miracle I had something to start with! Randomly pulling ingredients out of the fridge I found the perfect combination of sweet and savory with prosciutto and cranberries. Plus, a little bit of melted gorgonzola and fresh rosemary on top just makes them even better.
I typically leave the puff pastry sheet as a whole rectangle then cut into little bite size triangles or squares after baking. This time for the holiday I decided to make individual pastries using a scalloped cookie cutter. Either way you choose they turn out equally delicious.
Helpful tip: One step that you absolutely can’t skip is using a fork to poke holes in the puff pastry sheet prior to topping with ingredients. This ensures that the pastry does not bubble up and the toppings slide off. I forgot once and let me tell you the toppings were on the cookie sheet in a blob not on the pastry like they were supposed to be. Not very pretty, but you live and you learn!
Here’s to a wonderful holiday season!
Ingredients:
- 1 sheet of Puff pastry (I used Pepperidge Farm Puff Pastry Sheets)
- ½ Cup whole cranberry jelly (from a can)
- 5 slices of Prosciutto
- 1/2 Cup Crumbled Gorgonzola
- ¼ Cup Fresh Rosemary chopped
Directions:
Preheat oven to 400 degrees.
Let sheet of puff pastry thaw on counter until pliable.
On a parchment paper lined cookie sheet, unfold puff pastry sheet.
You can keep the sheet as a rectangle or cut into shapes with a cookie cutter.
Using a fork poke holes in the middle of the puff pastry shape.
Spread cranberry jelly on puff pastry leaving a ½ inch edge.
Top with prosciutto and gorgonzola.
Sprinkle with chopped Rosemary.
Bake for 12 minutes, or until puff pastry rises and becomes golden brown.
- 1 sheet of Puff pastry (I used Pepperidge Farm Puff Pastry Sheets)
- ½ Cup whole cranberry jelly (from a can)
- 5 slices of Prosciutto
- ¼ Cup Crumbled Gorgonzola
- ¼ Cup Fresh Rosemary chopped
- Preheat oven to 400 degrees.
- Let sheet of puff pastry thaw on counter until pliable.
- On a parchment paper lined cookie sheet, unfold puff pastry sheet.
- You can keep the sheet as a rectangle or cut into shapes with a cookie cutter.
- Using a fork poke holes in the middle of the puff pastry shape.
- Spread cranberry jelly on puff pastry leaving a ½ inch edge.
- Top with prosciutto and gorgonzola.
- Sprinkle with chopped Rosemary.
- Bake for 12 minutes, or until puff pastry rises and becomes golden brown.