Extra flaky Prosciutto Caprese Puff Pastries with Peppery Thyme Honey…so darn easy and so darn delicious. Flaky puff pastry dough stuffed with salty prosciutto, basil pesto, sweet sun-dried tomatoes, and mozzarella cheese, then baked to golden perfection. Serve with a drizzle of peppery thyme honey. Simple, but SO GOOD. These pastries are a great quick-and-easy appetizer that disappears within minutes. Or serve them up as an easy weeknight dinner with a caesar salad side.
Here’s the deal. I haven’t a clue what everyone is doing for Easter this year because times are so strange, hard, and scary. But over here we’re going to do our best to still celebrate…in some form. My mom just might lose it here soon without some other human interaction. So I’m making it my goal to have a fun-ish Easter with “normal” (ok, semi-normal) Easter festivities.
For us, Easter usually means a simple Easter basket, and egg hunt, and dinner at home with the family. It’s nothing extravagant, but it’s always really nice. The thing is, most of the family isn’t here in Colorado, so it’s going to be different. I’m going to need to get creative on ways to make it special for my mom, so let me know what you all are doing. Anything fun? Any new “quarantined” Easter plans? Let me know, I need your help.
What I do know I can do, is make the food. No Easter is complete without a couple of good brunch recipes, some appetizers, and definitely desserts.
Yesterday I shared carrot cake, today I’m sharing an easy appetizer that also triples as brunch/lunch or even dinner if you add a bowl of soup or a simple side salad. So you see? These pastries are so versatile.
Look, we’re all in the same boat here. We’re all under quarantine, all spending a lot of time in our homes, and all looking to utilize pantry staples so that we can avoid the grocery store. I get it. Yesterday was the first time we ventured to the store in two weeks. We did a big stock up, and I hope to avoid the store for another two weeks. It’s the hardest thing, especially when running a food-based business. One to two grocery runs a day is more of the norm around here.
So yeah, it’s been an adjustment, but we gotta do it.
Which is why I created this recipe. In my fridge, I almost always have prosciutto and some form of mozzarella cheese. Either fresh mozzarella, buffalo mozzarella, or burrata cheese. In my freezer at all times, there are multiple boxes of puff pastry. I love it so much and frequently pull it out to make quick appetizers or dinner recipes when in a time crunch. And in my pantry at all times? Sun-dried tomatoes, basil pesto, and honey…always.
That’s kind of these pastries came to be. I just pulled the items I had and said to myself…work with what you got!
Here’s how these prosciutto caprese puff pastries are made…
These are truly the easiest.
Simply stack the prosciutto, basil pesto, sun-dried tomatoes, and mozzarella cheese on sheets of thawed, frozen puff pastry. Add the top pastry square, then bake until golden and perfect.
As the pastries are baking, I mix up a quick peppery honey with fresh thyme and a pinch of flaky sea salt too. Once the pastries come out of the oven, I drizzle them with honey. Anytime I use puff pastry with salty prosciutto inside, I just have to finish with a sweet drizzle of honey. It’s salty, sweet, and savory…so good!
And that’s it – DONE.
Yes, this recipe is literally that quick, easy, and simple.
First, if you’re vegetarian, you can, of course, omit the prosciutto. While it’s delicious, the pastries are still great without.
Second, if you don’t have pesto, you could sub in fresh or dried basil. The pesto just adds a touch more flavor since it’s made with the addition of garlic.
Three, sun-dried tomatoes are pretty key, BUT truly any tomato product will work. A spoonful of canned cherry tomatoes, a teaspoon of tomato paste, or even a spoonful of jarred marinara sauce. It’s all going to work and either of these would be delicious too.
And finally, the cheese. If you don’t have mozzarella, use whatever cheese you do have. Cheese is always good, you really can’t go wrong here.
If you’re planning to make these for Easter, or even upcoming Mother’s Day, you can assemble these the night before. Then just bake before serving. I know we’re probably not having any huge gatherings, but who knows, maybe prepping the night before is your thing!
Ok, I gave lots of sub ideas! Hoping that’s helpful because I’m dying for you guys to make these. These springtime pastries have summery flavors and I kind of love that. I need a reminder that brighter days are coming.
So give these pastries a try tonight. Pastries for dinner feels like a great idea. Hope you enjoy!
Lastly, if you make these prosciutto caprese puff pastries with peppery thyme honey, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Prosciutto Caprese Puff Pastry with Peppery Thyme Honey.
Servings: 9 pastries
Calories Per Serving: 706 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 2 sheets frozen puff pastry, thawed
- 9 thin slices prosciutto
- 1/2 cup basil pesto, homemade or store-bought
- 1 cup oil packed sun-dried tomatoes, oil drained
- 8 ounces mozzarella or burrata cheese
- 1 egg beaten
- 1/2-1 teaspoon black pepper, plus more for serving
- flaky sea salt
- 1/4 cup honey
- 1 tablespoon fresh thyme leaves (or 2 teaspoons dried thyme)
- fresh basil, for serving (optional)
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- 1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. 2. Lay the pastry sheets flat on a clean, floured surface. Gently roll the sheets out to stretch slightly. Cut each sheet into 9 squares. Layer 1 prosciutto slice, 1 tablespoon pesto, 2 sun-dried tomatoes, and 1 wedge of cheese on 9 of the squares, leaving a 1/4 inch border around the edges. Brush the edges with egg. Lay the remaining 9 squares over the filling and seal the edges by crimping with the back of a fork. 3. Place the squares on the prepared baking sheet and brush the tops with beaten egg. Make 2 small slits on the top of the pastries. Sprinkle with the remaining black pepper. Transfer to the oven and bake for 20-25 minutes or until golden brown.4. Meanwhile, make the honey. Combine the honey, thyme and a pinch of both salt and pepper in a glass jar.5. Serve warm, topped with thyme honey and basil.