apple, pear & prosciutto puff pastry with mint.

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still here on this pear-utilizing mission!

although, you could certainly make this without pears and just use apples alone!

the pear + apple combo adds a nice textural variety after initial bake, but i’d recommend using only apples if you think you may have leftovers of this for the next day. because 2nd day cooked pears = honestly not so great, mmk!

man, i love puff pastry. it is so wildly versatile and the easiest thing to just build a zillion combinations of deliciousness upon.

here’s an older recipe of mine, also involving puff pastry & prosciutto. mmmmm. now those are truly good for multiple days.

this takes little to no effort and you can whip up a quick hot appetizer in no time!

and yes, this would clearly be delicious with balsamic glaze. but i feel i use balsamic in a lot of things as a crutch for flavor, and it can be overwhelming.

though i love it still!!!

stock those freezers with puff pastry sheets and you’ll always be prepared. in the event that you need to clean out a handful of items from your fridge/pantry or throw together a quick shared snack, the result atop puff pastry will inevitably be very scrumptious!

Apple, Pear & Prosciutto Puff Pastry with Mint

Serves 4-6

Total Time: 20 minutes

Ingredients:

  • 1 sheet puff pastry, thawed

  • 2 TB dijon mustard

  • 1 medium green apple, sliced into 1/4” slices

  • 1 medium pear, sliced into 1/4” slices

  • 4-5 slices prosciutto

  • 2 ounces parmesan cheese, shaved into shards

  • 1 TB honey

  • fresh mint leaves

  • kosher salt, black pepper, olive oil

Instructions-

Thaw one sheet of puff pastry for a couple hours.

Preheat oven to 375 degrees F. Set the thawed puff pastry on a piece of parchment on a baking sheet. Spread dijon mustard almost to the edges. Top with a mixture of apple and pear slices. Tuck pieces of prosciutto into the gaps and drizzle with a bit of olive oil and a pinch of kosher salt over the apples.

Bake for 10 minutes.

After 10 minutes, remove from oven and shave the parmesan cheese over top. Bake another 5 minutes.

Remove from oven and grind some fresh black pepper over the cheese. Top with fresh mint leaves and a drizzle of honey, if desired. Balsamic glaze would be great, too.

Slice and serve immediately!

[If planning to save this for the next day, omit the pears altogether and just use apples as they stay more firm. Reheat in the oven at 350 degrees F for 10-15 minutes.]

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