Every time we went, my brother would order the Monte Cristo sandwich, it was huge, and fried, and sweet, and I always wanted to order it but I knew that it was just way too big and heavy for me! I posted a photo of the dish on Instagram and had everyone drooling… even myself looking back at the photo! 
A couple of weeks ago I had an extra sheet of puff pastry lying around after making this Cheesy Mushroom Spinach Puff Pastry and I thought, I would like to make a brunch item with this puff pastry. I then remembered this fancy Monte Cristo from brunch in DC, and BOOM, the Puff Pastry Monte Cristo was born! 
Ingredients - 1 egg
- 1 tbsp water
- 1 sheet puff pastry
- 2 tbsp raspberry jam
- 8 slices (4 oz) prosciutto
- 1 cup cheddar cheese (shredded)
- 2 tbsp honey
Brush the edges of each square with the egg wash. 
Spread ½ tbsp of raspberry jam in the bottom corner of each square. 
Place 2 slices of prosciutto on top of the jam on each square, then place ¼ cup of cheese on top of the prosciutto on each square. 
Fold the squares over into a triangle, then crimp the edges closed with a fork. 
Place the sandwiches on a baking sheet and brush the tops with the remaining egg wash. 
Place in the oven and bake for 20 minutes. 
Remove from the oven and immediately drizzle ½ tbsp of honey on each sandwich so that it melts over the top. 
Serve with an extra side of raspberry jam for dipping. 
Because this dish is baked instead of fried, and made with light, flakey puff pastry dough, instead of thick, brioche bread, it makes this version much lighter than the traditional Monte Cristo my brother used to order at Bennigan's! 
Whether served at brunch or dinner, this new twist on the Monte Cristo sandwich is one you're going to keep coming back for over and over! 
Source: http://ladiesblog.net/baked-puff-pastry-monte-cristo.html
