Fig Prosciutto and Gruyere Purses

By Paige
August 28, 2016
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Author Notes: Fig season is finally here and I'm taking full advantage with these Fig, Prosciutto and Gruyère Purses. They’re flaky, sweet, salty and buttery. Perfect for a simple appetizer that everyone will love. —Paige

Serves: 9

  • 1 Sheet of Frozen Puff Pastry Dough
  • 5 Fresh Figs, halved
  • 3 ounces Package Sliced Prosciutto, each slice cut in half
  • 9 1-inch Cubes of Gruyere Cheese
  • Olive Oil and Sea Salt
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Defrost puff pastry dough at room temp or in fridge until pliable
  3. Place on a lightly floured surface and cut into 9 equally sized squares.
  4. place one slice of prosciutto on top of each square, followed by a cube of cheese and half of a fig. Repeat for each square.
  5. Take each opposite corner up to the middle and press tightly to seal.
  6. Brush the tops with olive oil and sprinkle with sea salt.
  7. Bake in a preheated oven for 15-20 minutes, until golden brown.
  8. If any of the purses open up during cooking you can press them together again when you remove them from the oven. Serve warm.

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