Recipe Card

Fig, Parma Ham and Mascarpone Cases


  • 20 Jus-Rolâ„¢ Medium Pastry Cases
  • Beaten egg to glaze
  • 250 g Mascarpone cheese, softened
  • 10 slices Parma Ham
  • 4 fresh, ripe figs, each cut into 6 wedges

Equipment required

  • Round Pastry Cutter
  • Parchment Paper

Techniques used


  1. Preheat oven to 220°C/425°F/Gas Mark 7
  2. Bake off pastry cases as directed on pack, glazing with beaten egg. Remove or press in lids once baked and allow to cool.
  3. Place a generous teaspoonful of mascarpone in cavity, top with a half slice of Parma ham, arranged in folds, and a wedge of fig.

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