Can You Fig It, Brie, and Prosciutto puff pockets
Author Sandy Leung from Sandy Eats
Perhaps our simplest recipe (because it uses almost all prepared ingredients), these little puff pockets will make you scratch your head wondering how vol-au-vents and pot pies made such a delicious baby together. Using brie, prosciutto, Can You Fig It, and puff pastry, we've basically taken the best parts of Italian and French canapés and sealed them into these insanely tasty bites. Warning: May Be Addictive.
Total Time: 30 mins
Ingredients
- 1 package frozen puff pastry sheets (I like to use Pepperidge Farm)
- 1 large wedge brie (at least 8 ounces)
- 1/4 pound prosciutto, thinly sliced
- Jamnation Can You Fig It?
- Figs, quartered (optional)
- 1 egg, beaten
- Sea salt (optional)
Preparation
- Follow instructions on the box for thawing frozen puff pastry sheets prior to assembly.
- Preheat oven to 400 Fahrenheit.
- Divide each sheet of thawed puff pastry into 6 equal rectangles, 12 rectangles total.
- Place about 1 tablespoon of You Can Fig It? onto 6 of the rectangles.
- Place 2-3 large slices of brie, 2-3 slices of prosciutto, and a quarter of a fig (optional) on top of the jam You Can Fig It.
- Dab the edges of the 6 rectangles with fillings with egg wash
- Gently lay the other puff pastry rectangles on top of the fillings and line up edges. Use a fork to crimp the edges.
- Score the top of each pocket to allow air to escape.
- Brush on egg wash, sprinkle with salt (optional), and bake for 25 minutes.
- Allow to cool completely before eating.
Can You Fig It
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