Whether it’s your next dinner party or last minute get together with friends, this Puff Pastry Wrapped Baked Brie with Prosciutto & Cherry Jam by Kayla Howey at The Original Dish is the perfect prosciutto appetizer for any occasion. Its simple ingredients of brie, Prosciutto di Parma and jam combine for a rich, warm, melt-in-your-mouth dish that will bring comfort and deliciousness to any gathering large or small. Take your basic baked brie recipe up a level by adding the smooth, buttery flavors of Prosciutto di Parma with the sweetness of the cherry hazelnut jam.
- ½ cup hazelnuts
- 2 (14 oz) sheets frozen puff pastry, thawed
- 2 (10-12 oz) wheels of brie
- 1 jar cherry jam
- kosher salt, as needed
- 1 egg + 1 tbsp water
- 4 tbsp butter
- ½ cup dried cherries
- 3 tbsp brown sugar + 2 tbsp water
- 4 oz thinly sliced Prosciutto di Parma
- fresh thyme leaves
- Preheat the oven to 425° Spread the hazelnuts out onto a sheet pan. Roast for 3-4 minutes until the skins loosen. While the nuts are still warm, rub them with a dish towel to remove the skins. Roughly chop the hazelnuts and set aside.
- Prepare a sheet pan with a piece of parchment paper. Unfold one of the sheets of puff pastry. Place a wheel of brie right in the center. Spread a spoonful of cherry jam on top of the brie. Fold each corner of the pastry over the brie, pressing all the edges together so the brie is enclosed.
- Repeat with the other sheet of puff pastry. Crack the egg into a bowl and add the tablespoon of water. Whisk with a fork to create an egg wash. Brush a light coating of the egg wash on top of each pastry. Sprinkle with a pinch of kosher salt.
- Bake for 25 minutes until puffed and golden. Let sit for about 5 minutes before serving.
- Meanwhile, melt the butter in a sauté pan over medium heat. Add the chopped hazelnuts and dried cherries. Cook for a minute or so. Whisk in the brown sugar and water. Cook for another minute until syrupy, whisking continuously. Turn off the heat.
- Cut into the pastry and top with more cherry jam, the hazelnut mixture, and the prosciutto. Garnish with the thyme. Serve more prosciutto on the side for guests to serve themselves.
Type: Hors d'oerves
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