Ingredients
- 1 sheet of frozen puff pastry, thawed
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1/4 cup caramelized pineapple (see note)
- 6 slices prosciutto, thinly sliced and torn into pieces
- 1 tablespoon Gochujang (Korean chili paste)
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
Instructions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
Step 2: Roll Out the Pastry
Roll out the puff pastry on a lightly floured surface to about 1/4 inch thickness. Cut into small squares, approximately 3 inches (7.5 cm) per side.
Step 3: Prepare the Toppings
In a medium bowl, mix together the olive oil, garlic, caramelized pineapple, torn prosciutto, and Gochujang until well combined. Season with salt and pepper to taste.
Step 4: Assemble the Flatbreads
Place a tablespoon of the prepared topping mixture in the center of each pastry square. Leave about 1/2 inch (1 cm) border around the filling. Fold the dough over the filling, pressing the edges together to seal the flatbread. Brush the tops with olive oil.
Step 5: Bake the Flatbreads
Bake the flatbreads in the preheated oven for 15-20 minutes, or until golden brown. Repeat with the remaining pastry squares and toppings.
Step 6: Garnish and Serve
Garnish the flatbreads with fresh cilantro leaves and serve immediately. Enjoy!
Note: To caramelize pineapple, cook it in a skillet over medium heat for about 10-12 minutes on each side, or until golden brown and caramelized. Alternatively, use store-bought caramelized pineapple if available.