Here’s to game day and holiday snacking with these delicious Cheesy Prosciutto Puff Pastry Twists! Light and flaky puff pastry twisted with fontina cheese, thinly sliced prosciutto, Dijon mustard, fresh rosemary and thyme. They’re totally addictive, super easy and can be made ahead!
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Call anything puff pastry and you have my full attention. You honestly can’t go wrong with crisp, flaky exterior giving way to soft, tender buttery dough wrapped in all things delicious. So this crazy good savory scheme begins by skimming the pastry with a thin layer of Dijon mustard. Next, lots of shredded cheese topped with peppered prosciutto, green onion, parmesan, and fresh rosemary and thyme. By all means change up the cheese, meat and herbs as you see fit.
Once you have your layered ingredients and flattened them gently with a floured rolling pin, brush the top half of the pastry and open edges with the egg wash. This acts as the glue to keep the twists together.
Next, fold the top half of the pastry over the bottom half of filling and align the edges. Then it’s just a matter of trimming the uneven edges and cutting the filled pastry into strips. I found using a pizza cutter wheel very effective, but a sharp knife will do the job as well.
Then twist the strips several times to keep the filling enclosed and brush with remaining egg wash. Give these twists some extra love with more parm, herbs and black pepper before popping in the oven.
As they bake some of the cheese will ooze out and that’s ok. Once that oozing cheese cools on the sheet pan it’s really good to munch on.
And when the twists come out of the oven that anticipatory craving of tender, flaky dough entwined with creamy, salty deliciously herby filling will finally be satisfied. Enjoy! xx, Kim
More Delicious Holiday Snacking Recipes
Cheesy Prosciutto Puff Pastry Twists
- Extra-large, rimmed baking sheet
- 1 sheet frozen puff pastry, thawed
- Flour for rolling out pastry
- 2 tablespoons Dijon mustard
- 6 ounces shredded fontina cheese
- 3 ounces thinly sliced prosciutto, torn into strips
- 2 green onions, thinly sliced
- 2 tablespoons freshly grated parmesan cheese
- 2 ½ teaspoons fresh rosemary, finely chopped, plus extra for garnish
- 1 teaspoon fresh thyme leaves, plus extra for garnish
- 1 egg plus 1 teaspoon water, for egg wash
- Freshly cracked black pepper
- Preheat oven to 400 degrees F.
- On a floured surface, unfold the puff pastry sheet and roll into 12×14 rectangle with the shorter end closest to you.
- Evenly spread the Dijon mustard on the bottom half of the puff pastry, leaving a ½-inch border for the egg wash. Sprinkle mustard with some black pepper.
- Top mustard with shredded fontina in an even layer. Sprinkle cheese with a little more black pepper.
- Cover the cheese with strips of prosciutto.
- Top prosciutto with green onion, 1 ½ tablespoons parmesan, 2 teaspoons rosemary, ½ teaspoon thyme and a little more black pepper.
- Use a rolling pin dusted with flour to gently flatten the cheese and prosciutto filling into the pastry.
- Brush egg wash on the open border and the entire top half of the pastry.
- Fold the top half of pastry over the filling and line up the edges to enclose.
- Using a pizza cutter or sharp knife, trim the three uneven edges.
- Cut the pastry into ½ – ¾ inch strips. You will have 10-12.
- Gently twist each strip several times and pinch the ends to seal. Place on a parchment-lined, rimmed baking sheet.
- Brush each twisted strip with remaining egg wash.
- Sprinkle remaining rosemary, thyme and parmesan over each strip along with some black pepper.
- Bake in preheated oven for 18-20 minutes until puffed and golden brown.
- Let cool a few minutes on the sheet pan then transfer to a serving platter or board. Enjoy!
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