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prosciutto caprese pastries with thyme honey

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

flaky sea salt & black pepper

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.


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