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 with love these Puff Pastry Twists with Prosciutto and Parmesan.
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
Tips for success
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.