Prosciutto, Brie & Jam "Pop Tarts"

Well, please, allow me to make the introduction.

Prosciutto di Parma and I have not always been so tight-knit. I first made its acquaintance on a classic antipasto platter at my Italian in-laws' house; it's a staple among their spread when they entertain. To be honest, I wasn't quite sure what to think.

It sort of looked like ham, but it sure didn't taste like it. The slices were paper thin, the flavor a bit on the sweet side. It was... different.

And different than ham it most certainly is. Authentic Prosciutto di Parma is produced in the Parma region of Italy under strict guidelines to ensure its process is carried out as it has been for centuries, and its quality meets specific standards. Essentially, the ham {hind leg of the pig} is salt cured, dried, and thinly sliced to create the silky pieces we recognize as prosciutto. The ham remains uncooked, and the drying concentrates its flavor. 

It may sound a little strange, but the result is unique and exclusive.  

So back to my rocky relationship with Prosciutto di Parma. Recently, I discovered a local cafe with amazing paninis. One particular menu item featured prosciutto as the star of the sandwich, but every time I'd order it I'd ask them to swap it out for turkey since proscuitto still had not convinced my palate. Until my last visit. 

I was so busy chatting with my friend when I ordered that I forgot to mention the substitution. With a bit of uncertainty, I took a bite... and I loved it! 

Maybe there's something to this whole prosciutto thing after all. 

Last weekend, I catered my friend's bridal shower and made all kinds of sandwiches part of the menu for ease of preparation. I made Chicken, Mozzarella & Pesto Sandwiches and Turkey, Provolone & Arugula Croissants, but I needed one more combo to round out the selection.

Instead of using regular ham, I decided to use Prosciutto di Parma, pears, Brie and apricot jam. They were a hit! The combination was phenomenal. And, again, I was impressed by Parma ham. 

The thing is, maybe this "fancy ham" gave me the wrong impression. I always thought of it as something you see at a party; something you eat with your pinky primly poised up in an upward direction. And that's partially true... it's great for entertaining and lends a certain sophistication to any meal.

But, as it turns out, it can also fit in right among comfort food. Like in pasta. Or crisped up and sprinkled on top of soup. In a hot "ham and cheese". Or in this.

Grown up "pop tarts." Wait... what?

That's right my friends, I put prosciutto in a "pop tart". And it was good.

Taking a cue from the popular sandwiches I created, I tucked Proscuitto di Parma, Brie, and jam {I used peach for one and raspberry for the other} neatly inside a flaky crust. The sweet and savory combo with the flaky, buttery crust is heavenly. Can you just imagine surprising overnight guests with these in the morning?? {Or in the afternoon... or in the evening...}

It's like a childhood craving, all grown up. And it's a new beginning for Prosciutto di Parma and me.

Want to include Parma ham in your holiday celebrations? Follow Parma Ham on Twitter for a chance to win $50 worth of the world's most famous ham. Click on the banner below to participate. 

Disclosure: This post is a collaboration between myself and Parma Ham. I was compensated for the development of my recipe and the writing of this post. As always, all opinions are my own.  

Parma Ham, Brie, & Jam "Pop Tarts"

For crust:

1 ¼ cups all-purpose flour

1 tablespoon sugar

¼ teaspoon salt

1 stick {8 tablespoons} cold butter, cut into small dice

2-3 tablespoons ice cold water

For filling:

1 ½ teaspoons jam of your choice {I used raspberry and peach. They were both delicious.}

2 slices Prosciutto di Parma

6 slices {about 1x3 inch} of Brie, cut about ⅛ inch thickness

1. Place all ingredients except water in a blender or food processor and pulse until the mixture forms a coarse crumb. 

2. Add water, one tablespoon at a time, pulsing until the mixture forms a ball. Try not to add too much water. {I stopped after the 2nd tablespoon, pulsed it a few extra times, and a ball formed. You want enough liquid to make it come together, but not enough to make a mushy dough.}

3. Turn dough out onto a floured surface. Place a sheet of plastic wrap on top and roll out, trying to keep a rectangular shape. {It doesn't really matter if your shape isn't perfect, it will just help in the next step.} Roll out to about ⅛ inch thickness.

4. Using a sharp knife or a pizza cutter, cut 3x5 inch rectangles from the dough. {This recipe makes about 4 rectangles or 2 "pop tarts", but can easily be doubled if needed.} Place them onto a cookie sheet lined with parchment or foil. Refrigerate for about 10-15 minutes.

5. Preheat the oven to 350 degrees. Remove slightly chilled dough from the refrigerator. Spread jam on 2 of the 4 pieces {this will be the bottom} leaving about ¼ inch border around the dough. Place a slice of Prosciutto di Parma on each half. Place 3 slices of brie on top of each piece. 

6. Place the remaining rectangles on top of each "pop tart". Press down lightly around the perimeter of the dough in order to seal them. Pierce each "pop tart" with a toothpick.

7. Bake for about 20-22 minutes until the crust is very lightly golden around the edges and no the dough longer looks shiny. 

8. Remove from oven and let cool slightly before serving.