Gruyère, Apricot, and Prosciutto "Hot Pockets"

Name: Gruyère, Apricot, and Prosciutto "Hot Pockets"
Ingredients: 14 ounces frozen puff pastry; 2 teaspoons olive oil; 1 shallot, thinly sliced; 3 ounces dried apricots (about 8), cut into strips; 2 teaspoons chopped fresh thyme; 1 tablespoon water; 4 1/2 ounces (about 1/2 cup) Gruyère, grated; 2 1/2 ounces prosciutto (5 to 6 slices)

Gruyère, Apricot, and Prosciutto "Hot Pockets" was pinched from <a href="http://culturecheesemag.com/recipes/gruyere-apricot-prosciutto-hot-pockets" target="_blank">culturecheesemag.com.</a>

"Many of us have nostalgic memories of Hot Pockets for breakfast or an after-school snack. But the reality of these savory hand pies often doesn’t live up to the memory. This recipe takes the flaky pastries we remember and love and combines them with flavors that are all grown up...."

INGREDIENTS

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14 ounces frozen puff pastry

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2 teaspoons olive oil

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1 shallot, thinly sliced

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3 ounces dried apricots (about 8), cut into strips

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2 teaspoons chopped fresh thyme

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1 tablespoon water

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4 1/2 ounces (about 1/2 cup) Gruyère, grated

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2 1/2 ounces prosciutto (5 to 6 slices)

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