Puff Pastry Twists
Puff Pastry Twists with prosciutto and parmesan are deliciously crunchy and so moreish that it’s hard to eat just one!
Easy to make in just 30 minutes and probably even easier to eat!! Everyone will love these Puff Pastry Twists with prosciutto and parmesan.
These Puff Pastry Twists are a combination of crispy, flaky pastry with salty prosciutto and cheese that creates the winning taste. Yes, you could try lots of variations but you will find this is one of the best combinations possible.
What’s more, these Puff Pastry Twists with prosciutto and parmesan can be served in so many different ways. As an appetizer or with drinks like Pink Margaritas, is the obvious way to eat these wonderful morsels. However, served as a side dish or alongside soup, these are perfect. What about including these crunchy twists in a packed lunch for a tasty treat? Â
Seriously, this is such an easy recipe. There’s no need to think about adding salt, pepper or spices. Prosciutto and Parmesan have all the flavors you will need. Remember that these ingredients are quite salty so adding extra salt or salty ingredients is not a good idea.
For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.
Table of Contents
Ingredient notes
For this very simple recipe, you only need three ingredients.
- puff pastry
- Parmesan cheese
- prosciutto
Any leftover puff pastry can be used to make my sweet Chocolate Puff Pastry.
Instructions
Actually, four ingredients if you include the egg wash. It’s so simple to make.
- Defrost puff pastry and sprinkle with Parmesan cheese.
- Top with slices of prosciutto slice into strips and twist.
- Brush with egg wash and bake until golden brown and cooked through.
Tips for Success and FAQ’s
- When baking with puff pastry it is important to have the oven preheated and hot.
- While the pastry needs to be defrosted, it is actually easier to work with the pastry while it is still a little cool and firm.
- Once the pastry sheet has been topped with cheese and prosciutto, pop it back into the refrigerator or freeze to firm up for a few minutes. This makes the pastry easier to handle when twisting.
- Also cool pastry puffs up much better so if you have time, refrigerate again before baking.
- Cool pastry will take a little longer to cook so check for good color on the pastries and allow a little more time in the oven if needed.
These Puff Pastry Twists are really best right out of the oven but why not make ahead to the baking stage? Then keep refrigerated until ready to bake. When baking from cold, you will find these need to be baked a little longer. Judge for yourself by looking at how golden brown the pastries are and allow a little more time, checking frequently. Â
Some cheese will spill out. Be sure to press the prosciutto firmly. It is important to twist tightly to hold the cheese within the twist. See the photo above. See how tightly I have twisted the strip of pastry with almost no filling showing. Â If you are really having trouble, brush the pastry with melted butter or olive oil before sprinkling it with cheese.
These Puff Pastry Twists are a great, little idea for when you need a quick but tasty appetizer or nibble for a drinks party.
More recipes like this
Homemade crackers
Black olive olivada
Marinated eggplant
Bruschetta with Mozzarella
Made this recipe?
Let me know if you liked it by leaving a ★★★★★ star rating and a review below. Don’t forget to subscribe to my newsletter – it’s free!
Puff Pastry Twists Recipe
Ingredients
- 2 sheets puff pastry defrosted but still chilled
- ½ cup Parmesan cheese finely grated
- 4 oz (125g) prosciutto thinly sliced
- 1 egg for egg wash
Instructions
- Preheat oven to 400ºF/200ºC. Line two large baking trays with non stick paper.
- Place one sheet of puff pastry on a cutting board
- Spread half Parmesan cheese evenly over puff pastry.
- Top with half prosciutto slices, covering the entire pastry and cheese.
- Slice into even strips about 1inch/2.5cm thickness.
- Hold the prosciutto in place and twist and roll each strip. Place on lined baking sheets.
- Beat egg with a teaspoon of water and brush each twist with egg wash.
- Repeat with remaining ingredients.
- Bake in preheat oven for 15-20 minutes or until golden brown and crunchy.
- Cool on a wire rack.
Notes
- sheets of puff pastry measure 10in/25cm square.
- quantities can be double or tripled
- best eaten fresh but can be stored in an airtight container in the refrigerator for a day or two.
- reheat in oven if desired but not in microwave oven.
- if making ahead prepare to the baking stage. Then keep refrigerated until ready to bake. When baking from cold, you will find these need to be baked a little longer. Judge for yourself by looking at how golden brown the pastries are and allow a little more time, checking frequently.
- Some Marcellina in Cucina readers have had trouble when twisting these pastries with cheese spilling out. It is important to twist tightly to hold the cheese within the twist. Have a look at the photo of unbaked pastries. See how tightly I have twisted the strip of pastry with almost no filling showing.
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
Happy New Year Marcella! I made something similar but quite different and it’s so good-I mean what’s not to love about pastry, cheese and prosciutto?! 😀
Happy New Year, Lorraine! Absolutely. It’s a winning combination.
So pretty and flaky these twists look! I am super tempted to serve them this weekend at a party I am throwing.
I’m sure you will love them, Neha!
I would definitely eat the whole batch of these without sharing! What a delicious idea 🙂
I know, me too! Luckily I had to share them 😉
Beautiful. And I have puff pastry on hand! I used to make something similar ages ago, but have somehow forgotten about them! Thank you, and happy new year!
Happy New Year, Mimi! Yes, so easy to make and so delicious! Thank you!
These looks marvelous, Marcellina! For me puff pastry is a miracle ingredient, it makes everything they wrap taste delicious. And it looks so very elegant, too. Happy New Year to you and yours!
Happy New Year, Frank and thank you for your support! I totally agree! I love puff pastry, too.
Oh I am definitely making these – and pinning them too. They are perfect for the holiday and new year.
Happy New Year, Linda! Thank you for pinning! I love making these anytime, even to have with a bowl of soup.
Exactly what I need for tomorrow 🙂 🙂 You will enter a new year few hours before us so I truly hope you will have great time and lots of fun. Thank you and be healthy and happy all year long !
Happy New Year! Hope you new year started with a bang,too.
These look delicious Marcellina and just perfect to have with New Years Eve drinks. Your daughter is doing a great job finding new recipes for you:)
Happy New Year, Pauline! Yes, she’s doing a great job. I’ll be visiting her shortly so I’ll have to find myself so new recipes while I’m over there.