Gruyère, Apricot, and Prosciutto "Hot Pockets" | culture: the word on cheese
This recipe takes the flaky hot pockets pastries we remember and love and combines them with flavors that are all grown up
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Ingredients
- 14 ounces frozen puff pastry
- 2 teaspoons olive oil
- 1 shallot (thinly sliced)
- 3 ounces dried apricots (about 8, cut into strips)
- 2 teaspoons chopped fresh thyme
- 1 tablespoon water
- 4 ½ ounces (about ½ cup Gruyère, grated)
- 2 ½ ounces prosciutto (5 to 6 slices)
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