Salty prosciutto and goat cheese, a sweet drizzle of honey, all wrapped in a bundle of golden brown gluten-free puff pastry! This appetizer is pure deliciousness and a must-have at your next dinner party.
Thanks to store-bought gluten-free puff pastry, now readily available in stores across the country, this appetizer is super quick and easy to assemble.
Put out a tray of these yummy appetizers and watch them disappear!
If you share my love for sweet and salty and can't get your hands on gluten-free puff pastry dough (or want to save a little $$$), try my Prosciutto-Wrapped Dates Stuffed with Goat Cheese.
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Ingredients
Gluten-Free Puff Pastry Dough
Both Sweet Loren’s Gluten-Free Puff Pastry and Schar Gluten-Free Puff Pastry will give you an excellent final product, but the process of working with each dough is very different:
Schar Gluten-Free Puff Pastry: This dough cracks easily, especially as you unroll it. To minimize cracking, completely thaw the dough at room temperature for 3 hours before making these puff pastry bundles. Then, wet your fingertips and press together any broken pieces. For the best results, I recommend an optional rough pastry roll-out, which I explain and illustrate with photos in these Schar Gluten-Free Puff Pastry tips.
Sweet Loren's Gluten-Free Pastry: This dough is more flexible and needs to be kept cold. Keep the dough refrigerated until you are ready to assemble the prosciutto & goat cheese bundles. Follow the recipe instructions, only increase the baking temperature to 425℉.
See my Guide to Gluten-Free Puff Pastry for more tips.
Other Ingredients
Prosciutto: Cut or tear 3 pieces of prosciutto into 3 roughly even pieces each. They do not have to be perfect. I recommend making the above pictured piles of prosciutto before starting, to make assembling the bundles quick and easy.
Goat Cheese
Honey
Egg Wash: 1 egg and 2 tablespoons water, whisked
Step-by-Step Instructions
Preheat the oven to 400℉ for Schar Gluten-Free Puff Pastry or 425℉ if using Sweet Loren's Gluten-Free Puff Pastry.
Unroll fully thawed Schar Gluten-Free Puff Pastry or still-chilled Sweet Loren’s Gluten-Free Puff Pastry.
(See step-by-step notes and images above if you opt to do a rough rollout of the Schar puff pastry before starting the recipe.)
Both Schar and Sweet Loren's puff pastry come with an included sheet of parchment paper for each sheet of puff pastry. For easy cleanup, do everything on the parchment paper, from rolling out the dough to baking.
Use a rolling pin to gently roll out the gluten-free puff pastry dough into a square.
You can skip rolling the dough into a square, making the final bundles slightly angled (perfectly fine and delicious).
Transfer the puff pastry and parchment paper to a baking sheet.
Using a pizza cutter or knife, slice the puff pastry sheet into 9 small squares.
In the center of each square, add about 1 scant tablespoon of goat cheese, followed by a drizzle of honey, and ⅓ slice of prosciutto.
Take two opposite corners of each square, and fold them over the filling to create a bundle.
For a golden finish, whisk together 1 egg and 2 tablespoons of water for an egg wash, and brush it on the puff pastry. This also helps seal the bundles. If the bundles do not stay closed, use toothpicks to hold the bundles in place.
Chill the assembled bundles in the refrigerator for 10 minutes.
Bake for about 14 minutes. The bundles are done when the prosciutto is crispy and the puff pastry is golden and beautifully puffed up.
Finish with a drizzle of the remaining honey and enjoy!
More Gluten-Free Puff Pastry Recipes
- Gluten-Free Apple Roses in Puff Pastry
- Gluten-Free Pumpkin Pull-Apart Puff Pastry
- Gluten-Free Pumpkin Pasties
Gluten-Free Puff Pastry Bundles: Prosciutto, Goat Cheese, Honey
Ingredients
- 1 sheet gluten-free puff pastry *see notes
- 4 ounces goat cheese
- 3 slices prosciutto cut or torn into 3 pieces each
- ¼ cup honey
- Optional Egg Wash: 1 egg and 2 tablespoons water, whisked
Instructions
- Preheat oven to 400℉. *see notes
- On the included parchment paper, use a rolling pin to gently roll out gluten-free puff pastry sheet into a square. Transfer the puff pastry and parchment paper to a baking sheet.
- Use a pizza cutter or knife to cut the puff pastry into 9 mini squares.
- In the middle of each square, place approximately 1 scant tablespoon of goat cheese, a drizzle of honey, and ⅓ slice of prosciutto, in that order.
- Fold two opposite corners of each square over the toppings, like a bundle.
- For extra browning, brush an egg wash on the puff pastry dough. The egg wash also assists with holding the bundle closed. If the dough does not stay when pressed together with the egg wash, insert toothpicks in the center to hold the bundles in place.
- Chill assembled bundles in the refrigerator for 10 minutes.
- Bake at 400℉ for approximately 14 minutes, until the prosciutto is crispy and the puff pastry is golden brown and puffy.
- Drizzle with the remaining honey and enjoy!
