Prosciutto and Pastry-Wrapped Warm Gouda with Pear Compote
- 60 minutes
- 4
- Easy
Ingredients
- 1 Tbsp unsalted Butter
- 1/2 (roughly chopped) Walnuts
- 1 sheet Puff Pastry (thawed and rolled out to about a 16 x 16)
- 113 – 170 g thinly sliced Prosciutto
- 270g round of Ladismith Gouda
- 1 egg (whisked with a splash of water to use as egg wash)
Method
-
- Make the pear compote.
- Place butter in a pan 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 200°C.
- Line a baking sheet with baking paper.
- On a lightly floured surface, roll out the puff pastry sheet until it is approximately 16 x 16 and about 1cm 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 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.