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Baked Puff Pastry Monte Cristo
Print Recipe
This modern take on the Monte Cristo sandwich combines prosciutto, cheddar cheese & raspberry jam in a flakey puff pastry crust, baked & glazed with honey.
Course
Breakfast, Brunch
Cuisine
American, French
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Servings
4
sandwiches
Calories
593
Author
Whitney Bond
Ingredients
1
egg
1
tbsp
water
1
sheet
puff pastry dough
2
tbsp
raspberry jam
8
slices
prosciutto
app. 4 oz
1
cup
cheddar cheese
shredded
2
tbsp
honey
Instructions
Preheat the oven to 400° F.
Whisk the egg and water together in a small bowl, set aside.
Roll out the puff pastry and cut it into 4 squares.
Brush the edges of each square with the egg wash.
Spread ½ tbsp of raspberry jam in the bottom corner of each square.
Place 2 slices of prosciutto on top of the jam on each square, then place ¼ cup of cheese on top of the prosciutto on each square.
Fold the squares over into a triangle, then crimp the edges closed with a fork.
Place the sandwiches on a baking sheet and brush the tops with the remaining egg wash.
Place in the oven and bake for 20 minutes.
Remove from the oven and immediately drizzle ½ tbsp of honey on each sandwich so that it melts over the top.
Nutrition
Calories:
593
kcal
|
Carbohydrates:
43
g
|
Protein:
14
g
|
Fat:
40
g
|
Saturated Fat:
14
g
|
Cholesterol:
81
mg
|
Sodium:
453
mg
|
Potassium:
111
mg
|
Fiber:
1
g
|
Sugar:
14
g
|
Vitamin A:
340
mg
|
Vitamin C:
0.9
mg
|
Calcium:
216
mg
|
Iron:
2.1
mg