Description
Gooey baked gouda wrapped in prosciutto and puff pastry. Topped with a sweet pear compote and crunchy walnuts – pure bliss!
Ingredients
Units
Scale
- 1 Tbsp unsalted Butter
- 1/2 (roughly chopped) Walnuts
- 1 sheet Puff Pastry (thawed and rolled out to about a 16 x 16)
- 4 - 6 oz (113 - 170 g) thinly sliced Prosciutto
- 8 oz (227 g) round of Smoked Gouda (I used an Applewood Smoked Gouda)
- 1 egg (whisked with a splash of water to use as egg wash)
Instructions
- Make the pear compote.
- Toast the walnuts in a skillet over medium heat until melted. Add in the walnuts, stirring occasionally and cook for 3-5 minutes. Set aside to cool.
- Preheat the oven to 400°F (204°C).
- Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the puff pastry sheet until it is approximately 16 x 16 and about 1/8 inch thick. Trim any excess.
- Wrap 6-8 slices of prosciutto around the entire wheel of Gouda.
- Lay the rolled-out puff pastry on the parchment-lined baking sheet.
- Place the prosciutto-wrapped Gouda in the center of the rolled-out puff pastry sheet, and starting with one corner at a time, drape pastry over the Gouda until it is enclosed.
- Lightly brush the whisked egg wash over the puff pastry.
- Bake in the center of a preheated 400°F (204°C) oven for 35-45 minutes, or until the pastry is golden and puffed.
- Mix the pear compote with the toasted walnuts and spoon over the top of the baked Gouda.
Notes
- For a richer flavor, use a high-quality, aged Gouda.
- If puff pastry is unavailable, substitute with phyllo dough, layering several sheets for thickness.
- Serve immediately after baking for the best texture and gooey cheese experience.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 15
- Sodium: 600
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 3
- Protein: 15
- Cholesterol: 100