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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 puff pastry recipes can be so versitle.
The inspiration.
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 refrigerator, 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 store-bought 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.
Some substitutions…
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 fun bites a try tonight. Tarts 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.
Ingredients
- 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)
Instructions
- 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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
I made these today and oh wow. They are incredible!! The thyme honey is such a perfect compliment to the mouthwatering pastries and this is by far one of my favourite recipes of all time. Definitely will be making again 🙂 I did substitute the burrata for mozzarella and it was delicious
Thanks so much Tieghan for another amazing recipe
Hey Cari,
Happy Wednesday! I am thrilled that this recipe was enjoyed, thanks a bunch for giving it a go! xTieghan
I made these for brunch last weekend, with a few subs, and they were amazing!
I used sweet onion jam instead of pesto, and Gouda cheese instead of mozzarella. I’ll try these again for sure, trying new ingredients, but the sun dried tomato and prosciutto really make this dish! Thanks for the inspo!
Hey Shannon,
Fantastic! Thanks so much for making this recipe, I am it was enjoyed! xTieghan
Hi Tieghan – These look delicious and can’t wait to make them! Was wondering how burrata melts, having never used it that way before? Also, can you give me a size in inches as far as how big of a wedge of cheese for each puff pastry. Would like to avoid too much spilling out when baking – maybe 1-1/2 or 2 inches…?
Hey Marcie,
The burrata will melt nicely for you. Sorry I honestly don’t know the cheeses sizes that I used, I would just use your best judgement on what you think will work best for you. I hope you love this recipe! xTieghan
I just made this recipe with a few substitutions (due to what we already had in the fridge)
-Swapped puff pastry for empanada dough that we already had.
-Swapped sun-dried tomatoes for regular romas
– Added both fresh and shredded mozzerella
– Added fresh basil inside
Baked the empanadas at 400 degrees for 20 minutes and everything was perfect The thyme honey was a fabulous touch. I think this will be a regular request from my husband now.
Hey Natalie,
Thanks a lot for giving the recipe a go, I am so delighted that it was enjoyed! Have a great week:) xTieghan
Wow very Yummy!!
Thank you for sharing such a wonderful recipe.
The recipe created by this blog tries out to be exactly what I tried to make. The information you have given about the steps of the recipe is correct.
Hey there,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy New Year! xTieghan
This dish looks so amazing, i’ll try.
Thanks for sharing.
Thank you! xTieghan
Thanks for sharing this delicious yummy recipe.its look amazing.
Thank you so much! I am really glad this turned out so well for you! xTieghan
We love your broccoli cheddar soup pies. Can we substitute the sundried tomatoes for anything? Thanks for your great recipes!!!
Hey Gayle,
Thanks so much! You could omit them. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Don’t have words to explain how delicious this looks! However, amazing job you did.
Thank you so much! I am really glad you like this! xTieghan
Hello! These look so amazing and I am very excited to make them but I have never heard or seen frozen puff pastry. Do you have recommendations for a brand?
Hey Jen,
Yes Pepperidge Farm has a great option! I hope you love the recipe, please let me know if you have any other questions! xTieghan
My son is allergic to pine nuts so I can’t use pesto. Any ideas for a substitute? Maybe basil?
Hi Kris,
Yes that would be okay to use! You could also make your own pesto and omit the pine nuts. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I baked this for the first time and it came out to be absolutely perfect. Thanks to you for providing the most easiest recipe to thi
Thank you!! I am really glad this turned out so well for you! xTieghan
These were amazing! Thank you for sharing this fantastic and fun recipe! So good!!! Beautiful presentation and tons of flavor!
Amazing!! Thank you Kelly! xTieghan
I see you can assemble ahead of time and back later. Have you tried assembling, freezing and then baking later?
Hi Liv,
I haven’t tried this, but it could definitely work. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Is it best to freeze the extras before or after baking? These are on my menu tonight!
Hi Tara,
I would freeze before baking. I hope you love the recipe, please let me know if you have any other questions!