These little bites are ridiculously easy and unquestionably delicious. Where have they been all my life!? Oh my goodness you guys..these little appetizers didn’t last a day in my house! They are that good. I promise you are going to want to make these. ASAP.
Golden flaky puff pastry, crispy potatoes, prosciutto, apple, herbs…really it doesn’t get much better than this. Apple and prosciutto perfectly compliment each other, and a touch of nutmeg adds the perfect spice to this recipe. Surprisingly, these were so easy to make! Partly due to the fact that I used store bought pastry from Trader Joe’s. So easy and convenient! These puff pastry pockets are the ultimate make-ahead appetizer. They even taste fabulous served warm and at room temperature! The secret to these is cream cheese. I only add a little bit so you don’t have to feel guilty! The cream cheese adds a creaminess you just won’t want to miss.
As you can tell, I wasn’t sure if I want these to be pockets or bite-size appetizers, so I decided to make a variety of options to see what I liked best. Honestly, they were all delicious. I might like the stuffed pockets because the inside stays nice and warm and melts in your mouth at every bite. These prosciutto and potato appetizers can be baked ahead and frozen up to a month in advance and taste great both warm and at room temperature, so they’re perfect for entertaining. Whether you savor them in your finest little black dress at a party or devour them as they come out of the oven in your best cozy sweater, you won’t believe how wonderful these little puff pastry appetizers are.
- Puff pastry
- 2 small red potatoes
- 1/2 red apple
- 2 tablespoons cream cheese
- 4 oz prosciutto
- 1 teaspoon nutmeg (I use-Simply Organic Nutmeg Ground CERTIFIED ORGANIC 2.3oz. bottle)
- salt and pepper to taste
- handful of chives
- Preheat oven to 400 degrees.
- Chop potatoes and apples and add them to a medium sized pan.
- Over medium heat, add olive oil to the pan and stir the apples and potatoes until soft.
- Add prosciutto and nutmeg. Cook stirring frequently 2 more minutes.
- Add cream cheese and stir until smooth and no chunks remain.
- Sprinkle salt and peper over mixture.
- Add half of your chives and stir well. Remove from heat.
- Lay out puff pastry on a flat surface.
- Cut your dough in 4 inch squares, or create small circles using a mason jar lid.
- Top your dough with a tablespoon of the filling.
- If creating pockets, place another circle on top of the filling, and pinch the sides together.
- If creating bite-size appetizers, place filling on top, and you're done!
- Lay puff pastry pockets on bites on a baking sheet.
- Bake for 10 minutes or until pastry is golden.