Cheesy Prosciutto Puff Pastry Twists

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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Getting Started...

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.

Cooking Steps

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

French Onion Smashed Potato Bites

Honey Roasted Pear & Brie Flatbread

Festive Pomegranate Guacamole

Hot Cheesy Crab Dip

Greek Lamb Meatballs w/ Creamy Green Herb Sauce

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Cheesy Prosciutto Puff Pastry Twists

Delicious, light and flaky puff pastry twisted with fontina cheese, thinly sliced prosciutto, Dijon mustard, fresh rosemary and thyme. A perfect appetizer for game day and holiday snacking!

5 from 2 votes

Print Pin Rate

Course: Appetizer, Snack

Cuisine: American

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 12 twists

Calories: 200kcal

Author: Kim Peterson

Equipment

• ▢
  Extra-large, rimmed baking sheet

Ingredients

• ▢ 1 sheet frozen puff pastry , thawed
• ▢ Flour for rolling out pastry
• ▢ 2 tablespoons Dijon mustard
• ▢ 6 ounces fontina cheese , shredded
• ▢ 3 ounces thinly sliced prosciutto , torn into strips
• ▢ 2 green onions , thinly sliced
• ▢ 2 tablespoons parmesan cheese , freshly grated
• ▢ 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

Instructions

• Preheat oven to 400 degrees F.
• On a floured surface, unfold the puff pastry sheet and roll into 12x14 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!

Notes

Store any leftovers in a resealable bag or airtight container and refrigerate up to 3 days.

Reheat in a 350 degree F oven for 10 minutes.

Nutrition

Calories: 200kcal | Carbohydrates: 10g | Protein: 6g | Fat: 12g | Cholesterol: 21mg | Sodium: 240mg | Potassium: 46mg | Fiber: 1g | Sugar: 1g | Vitamin A: 162IU | Vitamin C: 1mg | Calcium: 84mg

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