Flaky Prosciutto, Brie, & Spinach Bites
….It seems like around last winter. The pastry bites Anne made herself for the family gathering at the end of the year were a dish everyone enjoyed. We ate a simple and refined breakfast together with five simple ingredients. While thawing the pastry dough and gathering the ingredients, I unfolded the recipe from @brightmomentco and put in my effort. Thank you for sharing the recipe. Moreover, recently, with a little drizzle of raw honey with saffron that @hee_n.j sent, I expected an even more subtle flavor as I closed the lid of the honey jar. Saffron is a precious ingredient, and although I’ve occasionally used it, it’s the first time I’ve tried a product infused with honey. Even adding a spoonful to tea, the subtle taste of saffron is excellent. It’s like sharing stories in empathy, exchanging happiness that comes from giving in our lives. I want to share this recipe with many people. Although simple, its flavor combination is no less than any other dish, allowing close family members to start the morning comfortably, holding it in their hands and sharing stories. The pie pastries were made by Anne & Steve and they were incredibly crispy and delicious. They have made it to Namche Bazaar in Nepal today!! We are very proud of both.💕
Servings: 4
Time: 40 minutes
Ingredients:
- 1 sheet frozen puff pastry, thawed (Made by Anne and Steve)
- 3 cups of organic baby spinach, patted dry
- 120 g prosciutto, thinly sliced
- 190–200 g Brie cheese, sliced into small cubes
- raw honey infused with saffron, to taste
- flaky sea salt to taste
- fresh dill for garnish
- 1 egg, beaten
Cooking Instructions:
- Roll out the pie dough thinly with a rolling pin and slice 4–6 pieces. Set aside.
2. Line a large, rimmed baking pan with parchment paper. Distribute the prosciutto on the prepared pan 6–10 small bundles.
3. Layer the prosciutto bundles with cubed brie and a small bundle of baby spinach. Drizzle a little honey over the spinach.
4. Cover each bundle with a puff pastry square.
5. Gently press the edges down to tuck in the spinach. Brush the puff pastry with egg wash.
6. Preheat the oven to 400°F. Cook in the preheated oven for about 13 minutes, until puffed up and golden brown.
7. Remove the pan from the oven. Use a spatula to quickly flip over each puff pastry. Place the pan back in the oven.
8. Reduce heat to 375°F. Bake for an additional 10–12 minutes, until the prosciutto is slightly crispy and the puff pastry is golden brown.
9. Turn off the heat and remove the pan onto the counter.
10. Garnish with flaky sea salt and freshly chopped dill.
You can also view this recipe on Instagram.
