Parmesan Prosciutto Twists
I always have a box or two of puff pastry in my freezer. It is a staple because you can use it to make delicious sweet or savory foods. I am especially fond of using puff pastry for savory snacks to accompany drinks when friends come over. Wouldn’t these Parmesan Prosciutto Twists be delicious with a glass of wine?
I would also love to serve them with soup. You could dip the Parmesan Prosciutto twists in the soup. Yum! It might even be better than dipping a grilled cheese sandwich in tomato soup. However, last weekend I made these Parmesan Prosciutto twists for brunch and served them with sunny side up eggs. Twists and yolks for the win. Am I right? Wouldn’t they also be elegant served with soft-boiled eggs in those adorable decorative egg cups?
For those of you do not eat meat, you can simply omit the Prosciutto from this recipe to make a delicious vegetarian twist.
Puff pastry is easy to work with so try it if you have not worked with it before. You will find it in the freezer section of your grocery store. Then, store it in the freezer until needed. I typically remove it from the freezer and put it in the fridge to thaw the night before I plan to use it.
Parmesan Prosciutto Twists
· 1 large egg
· 1 teaspoon Dijon mustard
· Kosher salt and freshly ground black pepper
· ½ teaspoon Italian seasoning
· 1 sheet frozen puff pastry, thawed but chilled
· Flour, for rolling
· 1/2 cup grated Parmesan
· 1 teaspoon of Italian seasoning
· 6 strips Prosciutto
· Sesame seeds or poppy seeds, optional
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
In a small bowl, whisk together the eggs, mustard and a splash of water until smooth; add salt, pepper, and Italian seasoning. Set aside.
Sprinkle flour over a clean work surface and roll out puff pastry to a 10 by 14 inch rectangle. Position puff pastry so that one side the shorter edge is closest to you.
Evenly spread Parmesan cheese over the top half of the dough. The fold the bottom half up over the top half to encase the cheese between the sheets of pastry. Gently roll the dough to seal up edges.
Cut the dough into 12 equal strips.
Carefully, cut each piece of Prosciutto in half lengthwise. Place each strip onto a piece of pastry. Carefully twist the pastry and Prosciutto together and place on prepared baking sheet.
Press down the ends of the pastry to baking sheet.
Brush the twists with the egg wash and sprinkle with sesame seeds, poppy seeds (I used both), and Italian seasoning.
Bake until the pastry is golden brown, 12 to 15 minutes. Remove the baking sheet to a rack and let cool for 5 minutes before removing.
If you like cooking with puff pastry, you may want to check out this recipe for Winter Squash & Havarti Puffs.