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 the 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 is the obvious way to eat these wonderful morsels. However served as a side dish or along side a soup is perfect. What about including this crunchy twists in a packed lunch for a tasty treat?
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 flavour 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 bottom of the page.
For this very simple recipe you only need three ingredients.
- puff pastry.
- Parmesan cheese.
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 and 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 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.
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. If you are really having trouble, brush the pastry with melted butter or olive oil before sprinkling 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.
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Puff Pastry Twists recipe
- 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
- 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.
- 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.