Ham and Cheese Thumbprint Pastries

Ham and Cheese Thumbprint Pastries

Ham and Cheese Thumbprint Pastries


1 Cup Water
4 oz Butter
Pinch Salt
11/2 C Flour
6 Eggs
1 C Prosciutto, chopped
40 ½ inch squares of Gruyere


Preheat an oven to 375 degrees

In a saucepan over medium heat combine water, salt, and butter. Bring to a boil and cook until butter has melted. Add in the flour and stir well to combine. Cook for 1 full minute.

Remove to a mixing bowl if available, or just a bowl and allow to just slightly cool.

With the paddle attachment, or by hand, slowly whisk in 1 egg at a time until they are all incorporated.

Fold in the prosciutto.

Line a baking sheet with parchment paper.

Move the dough into a piping bag and pipe quarter sized mounds onto the baking sheet.

Bake until mounds start to rise and turn brown, about 8 minutes. Pull the pan out and using your thumb press down the mound leaving a round indentation. Place a piece of gruyere in the indentation and return pan to the oven. Cook until cheese has melted, about 4 more minutes. Remove and serve.

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