it's been 2 weeks of COVID-19 breakfasts, & this MNDAY morning, these little bundles of joy (or rather bundles of prosciutto, caprese, tomatoes, & pesto) drizzled with a singularly sweet & herby honey, will start your week off just right!
(serves 4 & takes 30 minutes)
2 sheets frozen puff pastry, thawed
8 thin slices prosciutto
½ cup pesto
1 cup sun-dried tomatoes, drained
8 slices mozzarella cheese
1 egg, beaten
¼ cup raw honey
1 tbsp fresh thyme leaves
1. preheat oven to 375°F. line baking sheet with parchment paper.
2. cut each puff pastry sheet into 8 squares. layer 1 prosciutto slice, 1 tbsp pesto, 2 sun-dried tomatoes, & 1 wedge cheese on 8 of the squares, leaving a ¼" border around edges. brush edges with beaten egg. lay remaining 8 squares over filling & seal edges by crimping with a fork.
3. place squares on prepared baking sheet & brush tops with remaining beaten egg. make 2 small slits on top of pastries. sprinkle with black pepper. bake 20 minutes.
4. meanwhile, in a small bowl, combine honey, thyme, salt, & pepper. serve pastries warm with thyme honey.