Puff Pastry Twists with Prosciutto and Parmesan are deliciously crunchy and so moreish that it’s hard to eat just one! Easy to make and probably even easier to eat. Everyone will love these Puff Pastry Twists with Prosciutto and Parmesan.
For Christmas my daughter, who is in Italy for a year, spent a few days with family in Turin. We always exchanged detailed reports of the meals we ate and this was no exception. What stood out for me was the beautiful antipasti each host prepared and the fact that most were simple but delicious. One of my cousins prepared crunchy puff pastry twists with prosciutto and I knew you’d love the recipe!
Puff Pastry Twists with Prosciutto and Parmesan are so easy to make.
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 some pastry.
- sprinkle with Parmesan cheese.
- top with slices of prosciutto.
- slice into strips and twist.
- brush with egg wash.
- bake until golden brown and cooked through.
Why are these Puff Pastry Twists so good?
It is the combination of crispy, flaky pastry with the salty prosciutto and cheese that creates the winning combination. 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?
There’s no need to over-complicate this recipe.
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.
Can this recipe be made ahead?
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.
My tips for making Puff Pastry Twists with Prosciutto and Parmesan.
When baking with puff pastry it is important to have the oven preheated and hot.For this recipe I used two sheets of prerolled puff pastry which is so convenient. 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. As I mentioned above, 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. UPDATED 2-1-19: 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 above of unbaked pastries. See how tightly I have twisted the strip of pastry with almost no filling showing. These Puff Pastry Twists are a great, little idea for when you need a quick but tasty appetizer or nibble for a drinks party. If you are looking for more recipes like this one why not try my homemade crackers with black olive olivada or even with some marinated eggplant. This bruschetta is amazing as well! Baci,
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Puff Pastry Twists with Prosciutto and Parmesan
- 350 g puff pastry see notes
- 30 g Parmesan cheese finely grated
- 125 g prosciutto thinly sliced
- 1 egg for egg wash
- Preheat oven to 200C/400F. Line two large baking trays with non stick paper.
- Defrost puff pastry and place on a cutting board
- Spread Parmesan cheese evenly over puff pastry.
- Top with prosciutto slices covering the entire pastry and cheese.
- Slice into even strips about 2.5cm/1inch 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.
- Bake in preheat oven for 15-20 minutes or until golden brown and crunchy.
- Cool on a wire rack.
- I used to sheets of pre-rolled puff pastry
- 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.