Ingredients
Method
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Sprinkle half the flour onto a cutting board. Lay out your puff pastry and sprinkle it with the remaining flour. Using a rolling pin, gently roll out the pastry until it is about 10" x 10”, then cut into 16 squares. My trick for this is to work in halves — cut the entire pastry into half, then each half in half, and so on until you have 16 pieces.
- Remove and discard the pits from 8 dates and cut length-wise in halves. Next, cut 100g cheese into 16 pieces. Take ½ date and 1 piece of cheese and wrap it in a slice of prosciutto. Repeat until you have 16 rolls.
- Add 1 roll to the middle of a pastry square. Take two opposite corners of the dough and fold them toward the centre, wrapping the dough around the prosciutto roll. Pinch the dough to seal it — you might have to wet your hands slightly for the dough to stick to itself. Transfer pastries to the parchment-lined baking sheet.
- Whisk together egg and milk, then using a pastry brush, cover each in a thin layer of the egg mixture. Sprinkle with thyme leaves and flaky salt. Bake for 25-30 minutes, or until the pastry is golden brown and the cheese is melted.
Notes
Make Ahead
Once cool, transfer to an air-tight container lined with paper towel. Store in the fridge like this for up to 2 days, then reheat in the oven before serving.