Brie & Prosciutto Shortbread Recipe
Make Brie & Prosciutto Shortbread Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Shortbread Dough
Filling & Assembly
Finishing (optional)
Method
Shortbread Dough
- 1
Prepare butter
Cut the cold unsalted butter into 8–10 small cubes and return to the refrigerator until ready to use. Keep butter cold to ensure a tender, flaky shortbread.
- 2
Mix dry ingredients
In a large bowl, whisk together the all-purpose flour, powdered sugar, finely grated Parmesan cheese, fine sea salt, and freshly ground black pepper until evenly distributed.
- 3
Cut in butter
Add the cold butter cubes to the flour mixture. Using a pastry cutter, two forks, or fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining (about 4–6 minutes).
- 4
Bring dough together
In a small bowl, beat the egg with 1 tablespoon cold water. Add two-thirds of the egg wash to the crumb mixture and gently fold with a spatula until the dough starts to come together. Reserve remaining egg wash for brushing. If dough is too dry, add up to 1 tablespoon more cold water, a bit at a time, just until it holds when pressed.
- 5
Chill dough
Turn the dough onto a lightly floured surface, press into a 1-inch-thick disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (up to 2 days). Chilling firms the butter and prevents spreading.
- 6
Roll and cut
Preheat the oven to 350°F (175°C). On a lightly floured surface, roll the chilled dough to about 1/4 inch thickness. Using a 2 1/2–3 inch round cookie cutter (or a rectangular cutter for bars), cut rounds. Re-roll scraps once and cut additional rounds. Transfer rounds to a parchment-lined baking sheet, spacing about 1 inch apart.
- 7
- 8
Bake and cool
Bake in the preheated oven for 12–14 minutes, until edges are just turning golden. Remove from oven and cool completely on a wire rack. Shortbread will firm as it cools.
Filling & Assembly
- 9
Prepare Brie
While the shortbreads chill or bake, remove the Brie from the rind and slice into very thin pieces or small wedges that will comfortably sit atop each shortbread round (about 1/4-inch thick). If Brie is very soft, chill briefly to make slicing easier.
- 10
Prepare prosciutto
Lay prosciutto slices flat and cut each slice into pieces roughly the same diameter as the shortbread rounds so they can be folded or draped without overhanging too much.
- 11
Assemble
When shortbreads are completely cool, place a slice or wedge of Brie on each round. Top the Brie with a piece of prosciutto, folded or gently crumpled for texture. Sprinkle about 1/8 teaspoon thyme leaves and a little lemon zest over each assembled shortbread to brighten the flavors.
- 12
Optional finishing
If desired, lightly drizzle each tartlet with a small amount of honey (about 1/4 teaspoon) for a sweet-salty contrast and finish with a light sprinkle of flaky sea salt or coarse sea salt to enhance the savory notes.
- 13
Serve
Arrange the Brie & Prosciutto Shortbreads on a platter. Garnish with small thyme sprigs or microgreens. Serve at cool room temperature so the Brie is soft but not runny; these are best eaten within 2–4 hours of assembly.
Finishing (optional)
- 14
Final garnish
If you used flaky salt and garnish, place one tiny thyme sprig or microgreen on each shortbread just before serving for a professional presentation. Store any leftovers in a single layer in an airtight container in the refrigerator for up to 24 hours; bring to room temperature before serving.