These Burrata and Prosciutto Puff Pastry Tarts are the kind of appetizer that makes people ask, "Did you hire a caterer?" Flaky, buttery pastry piled high with creamy burrata, silky prosciutto, bright citrus segments, crushed pistachios, and a generous drizzle of hot honey and balsamic glaze. 🤤They're stunning, they're indulgent, and fair warning: you'll probably need a double batch. Chamere's "taste testing" got out of hand, and we have a feeling yours will, too. 😂

Beautiful puff pastry tart topped with burrata, prosciutto, basil, orange segments, and pistachios.

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Impressive? Yes. Difficult? Nope. ✨

We're kinda obsessed with the burrata and prosciutto pairing. Our burrata and prosciutto salad is one of the most popular recipes on the site. And for good reason. That combination of creamy, salty, and savory just works. 🤤So when we started dreaming up a showstopper appetizer for the holidays, we knew exactly where to start!

The secret to these tarts? Quality ingredients are doing the heavy lifting. When a recipe is this simple, every component matters. We used Prosciutto di Parma for its delicate texture and sweet, nutty flavor. It practically melts into the warm burrata. And for the pastry, you have options: grab store-bought puff pastry for speed, or make our rough puff pastry for those extra-flaky, buttery layers that take these tarts to the next level.

Whether you're hosting a holiday gathering or just want to impress on date night, these are the "how did you make this?!" appetizer - the one that looks like it took hours but didn't. 😉They come together quickly, look absolutely gorgeous, and taste even better than they look.

✨Ingredients

Fresh, creamy burrata, authentic Prosciutto di Parma, and bright seasonal citrus do all the heavy lifting for an impressive (and delicious!) result.

🧀 Ingredient Spotlight: Burrata

If you've never had burrata, you're in for a treat! 😍It looks like a ball of fresh mozzarella on the outside, but when you cut into it, the center is filled with soft, creamy stracciatella (shredded mozzarella curds mixed with cream). It's rich, luscious, and absolutely melts into these warm tarts.🤤

🤔Where to find it: Look for burrata in the specialty cheese section of your grocery store, usually near the fresh mozzarella. Whole Foods, Trader Joe's, and most well-stocked grocery stores carry it. You can also find it at the cheese counter of Italian delis or specialty food shops. Costco carries larger packs if you're feeding a crowd!

‼️What to look for: Burrata is highly perishable, so always check the date and buy the freshest you can find. It should feel soft and pillowy when you gently press it. The outer shell should be smooth and white, not yellowed or dried out. Most burrata comes packed in liquid (water or whey) to keep it fresh - that's a good sign!

💡Pro tip: Before assembling, place your burrata in a bowl of warm water for about 10-15 minutes. This brings it to room temperature and makes that creamy center extra luscious when you cut into it. 🤤

🥓 Ingredient Spotlight: Prosciutto di Parma

Not all prosciutto is created equal! For these tarts, we used Prosciutto di Parma. It has a DOP certification, which basically means it's the real deal - made only in Parma, Italy, following traditional methods.

‼️Why it matters here: Prosciutto di Parma is aged for a minimum of 12 months, which gives it a delicate, melt-in-your-mouth texture and a sweet, nutty flavor that's less salty than other varieties. When you drape it over warm burrata, it practically melts into the cheese. It's that silky, almost buttery quality that makes these tarts feel so luxurious. Swoon! 🤤

🛒Buying tip: Look for Prosciutto di Parma at the deli counter, where they can slice it fresh for you. Ask for it sliced thin. You want those delicate, almost translucent slices that drape beautifully over the tarts. Pre-packaged prosciutto works too! Just make sure you see the Parma crown logo on the package!😉

How to Make Burrata Prosciutto Tarts ✨

Don't let the fancy looks fool you. These come together in just a few easy steps. Roll, cut, bake, and pile on the toppings. The pastry does all the heavy lifting. Here's how to make them:

Hands using a rolling pin to flatten puff pastry.

Step 1: If using store-bought puff pastry, make sure it's fully thawed. Flour your work surface and roll to an even thickness (roughly ⅛ to ¼-inch, but don't overthink it - puff pastry is forgiving!).

❄️ Keep it cold! Move the pastry often while rolling and cutting to prevent sticking. You can also continue to dust with a bit of flour. If it starts getting soft or sticky, pop it back in the fridge for 10 minutes before continuing.

💡 Store-bought works great here! We love making our own rough puff for extra-flaky layers, but a quality store-bought puff pastry makes this recipe totally weeknight-friendly. Dufour is our favorite - it's made with all butter and tastes almost homemade! Pepperidge Farm works great, too.

Hands cutting a large sheet of puff pastry in half with a ruler and pastry wheel.

Step 2: Cut the sheet in half to make it easier to work with.

Hands trimming edges with a pastry wheel for a cleaner rectangle shape.

Trim any uneven edges. Bake those scraps up and enjoy them as snacks! 😉They're still delicious!

🔪 Equipment tip: A pastry wheel (also called a pastry cutter) makes clean, easy cuts. A sharp knife or pizza cutter works too!

Hand cutting a sheet of puff pastry in half with a ruler, and pastry wheel with scraps of dough nearby.

Step 3: Cut into 8 equal squares (about 4x4 inches)

Four roughly cut squares of puff pastry with a ruler and pastry scarps nearby.

💡 A ruler helps you get even squares. Don't stress about perfection! Slightly imperfect squares still bake up beautifully. I mean.. look at ours! 😂🫠

Hand scoring the edge of a puff pastry square with a sharp knife.

Step 4: Using a sharp knife, score a border about ½ inch from the edge of each square. Don't cut all the way through - just a shallow line.

Docking holes in the center of puff pastry with a fork.

Step 5: Dock the centers with a fork (poke several holes).

🥧 Why score and dock? The scored border creates a little "frame" that puffs up beautifully, while the docked center stays flatter - the perfect little platform for all your toppings!

Prepped puff pastry squares on a parchment lined baking sheet, with the edges brushed with nearby eggwash.

Step 6: Transfer squares to a parchment-lined baking sheet and refrigerate or freeze for 15-20 minutes. Preheat oven to 400°F. Brush the scored borders with egg wash, avoiding the centers.

❄️ Don't skip the chill! Cold pastry = flakier layers. The butter needs to stay cold, so it creates steam pockets when it hits the hot oven.

✨ Just the borders! The egg wash gives you that gorgeous golden color on the edges. Skip the center - we want toppings there, not shine. A precision pastry brush makes it easy to get into tight spaces without over-brushing.

Hand using the back of a spoon to gently crush the centers of puff pastry that have been scored and docked to flatten the centers.

Step 7: Bake for 15-18 minutes until puffed and deeply golden. If the centers puff up too much, gently press them down with the back of a spoon while still warm.

While the pastry bakes, prep your toppings. Segment your citrus and let your burrata come to room temperature (or use that warm water trick from above! 🤤).

🍊 About the citrus: We love mixing blood oranges, cara cara, and navel oranges for variety in color and flavor. Use what looks good at your store - even just one variety works beautifully!

Golden brown puff pastry square filled with warm burrata.

Step 8: Tear the burrata into pieces and nestle it into the warm centers. Season with a pinch of flaky salt and cracked pepper.

🤤 Assemble while warm! The warmth from the pastry makes that creamy center extra luscious.

Golden brown puff pastry topped with burrata followed by prosciutto and orange segments.

Step 9: Add citrus segments and drape the prosciutto over the top in ruffly folds.

super beautiful puff pastry topped with burrata, citrus, prosciutto, basil, pistachio, and hot honey.

Step 10: Top with crushed pistachios and fresh basil. Drizzle generously with hot honey, balsamic glaze, and olive oil. Finish with flaky salt and cracked pepper. Serve immediately!

🍯 Hot honey options: Store-bought works great, or make our hot honey. It's super easy, and you can control the heat level!

💡 Want some crunch? Add a few pieces of crumbled crispy prosciutto over top for extra texture and flavor!

Serve immediately while the pastry is still warm and crispy! These are the kind of appetizers people remember. Now go impress some people - and maybe make a double batch. Enjoy! 🤤

Overhead view of a ceramic tray full of burrata and prosciutto tarts topped with fresh citrus, basil, and honey.

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