Cheesy Prosciutto Puff Pastry Twists

5 from 6 votes

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!

Course Appetizer, Snack

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings 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.

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