Puff pastry triangles with Prosciutto Crudo and cream of fig
Pull apart the puff pastry until the pieces are about 5-6 millimeters thick.
Once pulled apart, cut into triangles with a pasta or pastry cutter.
Butter or cover a baking sheet with oven paper and place the puff pastry on top. Bake at 180° C (355° F) for about 5 minutes.
Once cooked, remove from the oven and let cool.
Meanwhile, wash the figs and blend them in a food processor until creamy.
Arrange three puff pastry triangles on a plate, alternating prosciutto slices in between, for three layers. Garnish with the cream of fig and serve.
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