Serves 4 People
Ingredients
Filling
- 8 oz. cream cheese
- 1 cup sugar
- 1 tsp. vanilla
- 8 oz. jar fig jam
- 1 package Fratelli Beretta Prosciutto
Pastry
- 24 sheets frozen phyllo dough (9×14-inch rectangles), thawed
- 1/2 cup butter, melted
Glaze
- 1 cup brown sugar
- 8 oz. butter
- 2 tablespoons bourbon
Instructions
- Place prosciutto in a single layer on a baking sheet layered with parchment paper.
- Bake at 350°F for 15 minutes.
- Remove from oven let cool, then break into small bits and set aside.
- Next, in a medium mixing bowl beat with an electric mixer the cream cheese, sugar, egg, and vanilla until smooth and creamy.
- To prepare pastry, place one sheet of phyllo dough on a flat surface. With a pastry brush lightly brush with melted butter. Place another sheet of phyllo on top; brush with butter repeat process using 4 sheets of phyllo. (Keep remaining phyllo covered with plastic wrap or a damp towel. It dries out quickly.)
- Cut sheets into 5 equal strips about 2″ wide and 9 inches long. Spoon 1 teaspoon of filling about 1 inch from the end of each piece, top with a 1/2 teaspoon of fig jam and a sprinkle of the crispy prosciutto. Fold dough over filling to create a triangle, Continue folding, like a flag, until the end. Brush with butter on all sides and place on baking sheet. Continuing with remaining phyllo, butter, and filling.
- Bake in a 375 degree F oven about 15 minutes or until golden.
- In the meantime prepare the glaze. Melt butter in a sauce pan. Slowly add brown sugar stirring until completely dissolved. Slow simmer until mixture starts to thicken slightly and then add the bourbon. Simmer for a moment more until alcohol taste has cooked off.
- Pour over pastry sprinkle with remaining Prosciutto and serve.
