Step 1

Make the blueberry filling: place blueberries, salt, lemon, thyme, honey and cornstarch in small saucepan over medium heat. Bring to a low bubble, stirring occasionally, until juices are released and mixture is slightly thickened, about 5-7 minutes. Remove from heat and set aside.

Step 2

Preheat oven to 400 degrees. Line two baking sheets with parchment paper and set aside.

Step 3

Unfold 1 pastry sheet and roll out slightly to a 12” by 12” square. Cut into 9 equal pieces and place on prepared baking sheet. Repeat with second pastry sheet.

Step 4

Place about 2 teaspoons of the blueberry mixture in the center of each pastry square. Then, top with a slice of prosciutto and about 1 tablespoon of the goat cheese crumbles. Take one corner of the pastry and fold it to the middle, then take the opposite corner and overlap, slightly pressing so it stays folded once baked (see pictures above)

Step 5

Repeat with remaining squares and brush tops lightly with more egg. Bake 15-20 minutes until pastry is golden and blueberries are bubbly. Remove from oven and place on cooling rack.

Step 6

While the pastry squares are baking, make the honey thyme: melt butter, honey and thyme in small saucepan over medium heat until honey has dissolved. Drizzle each baked pastry with the warm honey thyme. Serve warm or at room temperature.