Savory and slightly sweet pastries featuring prosciutto and brie baked in a golden puff pastry with a sticky honey and thyme glaze.

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Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Drizzle a little honey and sprinkle thyme on the parchment paper in 4 equal spots.
Place a slice of prosciutto over each honey-thyme spot.
Top each with a slice of brie cheese.
Cut the puff pastry into 4 squares and place one square over each prosciutto-brie stack, tucking in the edges slightly.
Brush the tops with egg wash.
Bake for 20-25 minutes until golden brown and puffed.
Remove from oven and let cool for a minute, then carefully flip each pastry upside down onto a plate to reveal the caramelized tops.