Well Made by Kiley

Preheat oven to 400F. Line a baking sheet with parchment paper; set aside.
Start by prepping your cream cheese filling. In a large bowl, beat the cream cheese until smooth. Set aside until ready to use.
Then make the crispy prosciutto. Heat a nonstick cooking pan over medium heat. Tear the prosciutto into smaller pieces and place in the pan. Cook until browned, being careful not to burn it. Transfer to a plate. The prosciutto will crisp up more while cooling. Once cooled, use your hands to break into smaller bits. Set aside until ready to use.
Make your tarts. Using a small circle cookie cutter or the end of a piping tip, press down, don’t twist, to cut 12-16 small circle (mine were about 1” in diameter). You can also cut into 12-16 squares.
Then using a smaller circle cookie cutter, score a smaller circle in the middle of each puff. DO NOT cut all the way through, just slightly press down in the middle to score, so they can be pressed down later. If using squares, score a smaller square with a small knife in the middle so there is a border.
Brush the border of each puff tart with the egg wash, trying to avoid the score you just made. Sprinkle everything but the bagel seasoning around the rims.
Bake at 400F for 12-14 minutes, or until puffed and golden brown.
Remove from the oven and gently press down the center of each with the back of a measuring spoon.
Using a plastic baggie or piping bag, pipe the cream cheese into the centers of each. Then top with the crispy prosciutto.
Serve immediately.
Enjoy!