Jamón Serrano Baked Brie Rolls - the appetizer that steals the spotlight every season! These little bites of joy are a breeze to whip up and oh-so-tasty. Imagine creamy Brie cheese snugly wrapped in salty Serrano ham, all cozied up in store-bought puff pastry. We pop 'em in the oven until they're gorgeously golden outside and irresistibly gooey inside. And guess what? The Rays Jamón Serrano gets all crispy and delightful! This crowd-pleaser is your go-to for holiday gatherings, a guaranteed hit with everyone!
Ingredients
One wheel (8-12 ounces) of Brie cheese, cut into eight slices
1 4 0z Tray of Rays Jamón Seranno
Two sheets of frozen puff pastry thawed
Eight teaspoons of fig preserves
black pepper
One egg, beaten
Coarse sugar for sprinkling
Honey, thyme, and pomegranate for serving
Directions
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Begin by preheating your oven to 425°F and prepare a baking sheet by lining it with parchment paper.
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Take slices of Serrano and wrap them around individual slices of brie until the brie is completely covered.
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Next, take your pastry sheets and cut them into four equal-sized squares, resulting in a total of 8 squares. Spread each square with a layer of fig preserves. Then, place one of the Serrano-wrapped brie slices in the center of each square. Sprinkle a bit of pepper over the brie. Now, take two corners of the pastry squares and gently fold them up and over the brie, enclosing it like a parcel. Repeat this process for the remaining squares and arrange them on the prepared baking sheet.
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For a beautiful golden finish, brush the pastry parcels with beaten egg and lightly sprinkle them with sugar. Place the baking sheet in the preheated oven and bake for 15-20 minutes or until the pastry turns a deep golden brown.
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Once your pastry parcels are out of the oven, add a delightful finishing touch by drizzling them with honey, garnishing them with fresh thyme leaves, and scattering some pomegranate seeds on top. Now, it's time to savor and enjoy your delicious creation!
With appreciation for the creativity and photograph from Tieghan Gerard of halfbakedharvest.com
