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Fig and Prosciutto Phyllo Appetizer

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Sweet and savory at the same time, my flaky Fig and Prosciutto Phyllo bites have a touch of creamy mascarpone and a drizzle of honey. Its shape resembles ravioli and it is an easy-to-make finger food. Also, it can be made one day ahead, which makes it handy for the Holidays and large gatherings. I hope you and your friends enjoy!

Yields 16

Ingredients for Dough:

8 sheets Phyllo dough, defrosted and unrolled
Extra virgin olive oil, for brushing

Ingredients for Filling:

4 fresh figs, sliced into 4 pieces, ends discarded
2 ounces prosciutto, coarsely chopped
½ cup (4 ounces) Mascarpone cheese
¼ cup honey, for drizzling

Directions:

Preheat oven to 350 degrees F.

On a clean working surface, layer four sheets of Phyllo dough, lightly brushing each sheet with olive oil. Using a sharp knife, cut stack into two large horizontal strips; then cut strips into 4 parts. You should have 8 Phyllo squares.

Place one slice of fig on center of Phyllo square. Top with about 1 tablespoon prosciutto and 1 teaspoon mascarpone. Drizzle with honey. Generously brush edges of dough with water. Bring opposite corners together and press tightly with your fingers, all around, making sure it is well sealed.

Repeat the process a second time.

Brush olive oil on a large baking sheet. Place Phyllo triangles on baking sheet and brush triangles surface with olive oil.

Bake 10 to 15 minutes, until golden brown. Remove from oven and transfer to a serving plate. Serve warm.

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