The marriage of creamy Fontina and ham is our favorite ham and cheese combo of all time (ok, tied with Croque Monsieur to be sure).
In this {Sfoglia alla Valdostana} Fontina and Prosciutto Puff Pastry Squares Recipe, that classic flavor seen in Italy’s Valdostana region gets tucked into puff pastry for a party-friendly appetizer.
Go stock up on all your cooking essentials, then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!
{Sfoglia alla Valdostana} Fontina and Prosciutto Puff Pastry Squares Recipe
The marriage of creamy Fontina and ham is pretty much our favorite ham and cheese combo of all time. In this {Sfoglia alla Valdostana} Fontina and Prosciutto Puff Pastry Squares Recipe that classic flavor seen in Italy's Valdostana region gets tucked into puff pastry for a party-friendly appetizer.
Ingredients
- 2 sheets all-butter puff pastry thawedÂ
- 4 ounces Fontina cheese shredded
- 4 ounces prosciutto thinly sliced
- 1 large egg lightly beaten
Instructions
- Prepare The Pans: Line two rimmed baking sheets with parchment paper and set them aside. Cut two sheets of thawed puff pastry into 4-inch-by-4-inch squares and keep refrigerated until ready to use.
- Assemble the Squares: To assemble a pastry, take one square, leave a bit (say 1/4-inch) border, then layer 1/6 of the prosciutto and the cheese in the center. Brush the side with egg wash, top with a second puff pastry square then cut a slit in the center. Repeat to make six pastries. Place in the refrigerator to chill about 15 to 20 minutes (pastries can be made and refrigerated up to 1 day ahead at this point) while you heat the oven.
- Bake The Puff Pastry: Meanwhile, heat the oven to 425°F and arrange a rack in the middle. Remove pastries from the refrigerator and brush pastries with the remaining egg wash. Arrange the pastries on the baking sheets, then bake, rotating the sheets once, until the pastries are golden brown and all the cheese is melted, about 20 to 25 minutes.TIP: Puff pastry squares can be baked up to two days ahead. Serve at room temperature or rewarm in a low oven before serving.
PERSONAL NOTES
Nutrition
Serving: 1 pastryCalories: 614kcalCarbohydrates: 37gProtein: 14gFat: 45gSaturated Fat: 14gPolyunsaturated Fat: 6gMonounsaturated Fat: 23gTrans Fat: 1gCholesterol: 65mgSodium: 491mgPotassium: 111mgFiber: 1gSugar: 1gVitamin A: 225IUCalcium: 118mgIron: 2mg
Tried this recipe?Mention @saltandwind or tag #swsociety!
