Apricot Prosciutto Puff Pastry Braid

A little bit sweet and a little bit savory, this Apricot Prosciutto Puff Pastry Braid brings prosciutto and cheese together with the sweet touch of apricot preserves. A welcome addition to any brunch.


– puff pastry – apricot preserves – prosciutto – fontina  – gruyere

Preheat oven to 375 degrees. Roll out the sheet of puff pastry dough into a rectangle that is about 10 inches across and 16 inches long.


Carefully transfer the dough onto a piece of parchment paper that is slightly larger than the dough.


Trim back the four corners, by removing a 1" by 3 1/2" rectangle from each corner, leaving a 3" wide space in the middle. This will give you the tails to fold over and serve as your guide for cutting the strips.


Mix together the apricot preserves and water, then brush onto the pastry dough. Move any chunks of apricot to the center.


Cut 1" wide strips up each side of the pastry dough, leaving about a 3" gap in the middle to form the center of the braid. Aim for the same number and width of strips on each side.


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