Fig, Prosciutto and Gruyère Purses
Prep time
Cook time
Total time
Serves: 9
  • 1 sheet of frozen puff pastry dough
  • 5 fresh figs, halved (you'll have one-half left #snack)
  • 3 oz package sliced prosciutto, each slice cut in half (again, you'll have a little extra #snack)
  • 9 1-inch cubes of Gruyere cheese
  • olive oil and sea salt
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Defrost puff pastry dough at room temp or in fridge until pliable
  3. Place on a lightly floured surface and cut into 9 equally sized squares.
  4. place one slice of prosciutto on top of each square, followed by a cube of cheese and half of a fig. Repeat for each square.
  5. Take each opposite corner up to the middle and press tightly to seal.
  6. Brush the tops with olive oil and sprinkle with sea salt.
  7. Bake in a preheated oven for 15-20 minutes, until golden brown.
  8. If any of the purses open up during cooking you can press them together again when you remove them from the oven. Serve warm.
Recipe by My Modern Cookery at