Apricot-Prosciutto Pinwheels

Instructions

1. Step 1

   Heat a skillet over low heat. Add brown sugar, butter, garlic, pepper flakes, and salt; stir to combine and cook until bubbling and sugar has dissolved, 3 to 5 minutes. Stir in apricots and cook until soft and plumped, about 5 minutes. Add rum; continue to cook and stir until liquid has reduced and a thick syrup has formed, about 5 minutes. Remove from the heat and set compote aside to cool, about 15 minutes.

2. Step 2

   Roll pastry on a floured surface into 2 equal rectangles. Transfer each rectangle onto a sheet of parchment paper. Spread cooled compote onto each rectangle and sprinkle with walnuts. Arrange prosciutto over top, covering compote completely. Roll up each rectangle like a jelly roll, sealing the edge with a dab of water, if needed. Refrigerate until firm, about 30 minutes.

3. Step 3

   Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

4. Step 4

   Remove pastry rolls from the refrigerator and slice each into 18 slices. Place slices, cut-sides down, on the prepared baking sheet.

5. Step 5

   Bake in the preheated oven until pastry is puffed and golden brown, 10 to 12 minutes. Remove from the oven and turn on the broiler.

6. Step 6

   While pastries are cooling slightly, cut mozzarella into 18 slices. Top each pastry with a mozzarella round.

7. Step 7

   Broil until cheese bubbles, about 2 minutes. Serve warm with a drizzle of balsamic vinegar over top.