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Category: Hot
Prep Time: Cook Time: Total Time:
1 (1 lb pkg) frozen puff pastry, thawed
1/4 cup prepared pesto
1/4 cup fresh grated Parmesan
8 slices Ontario prosciutto
1 egg, lightly beaten
Preheat oven to 400.
On a lightly floured surface, roll out the puff pastry to make two 10-inch squares.
Spread half of the pesto evenly over one piece of pastry. Sprinkle with half of the Parmesan and lay half the pieces of prosciutto over top, in a single layer, breaking up pieces to fit if necessary. Using a very sharp knife, cut the pastry in half. Cut each half into 1-inch strips to make 20 pieces. Repeat with remaining pastry and ingredients.
Using your fingers, twist the pastry a few times, enclosing prosciutto, and lay each piece on a parchment-lined baking sheet, about 1-inch apart. Return to freezer for 10 minutes (this will help them keep their shape during baking). Brush with egg mixture and bake in oven until golden and puffed, about 15 to 20 minutes. Repeat with remaining twists. They can be stored in an airtight container, at room temperature, for up to two days. They can also be stored in the freezer, unbaked, covered, for up to three months and baked as above. Makes 40 pieces.
NOTES: Replace the prepared pesto with grainy Dijon for a new twist.
To make coins, repeat all of the steps, except that instead of cutting the pastry into strips, roll it up tightly and return to the freezer for 15 minutes. Slice and bake as above.
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*PROSCIUTTO PARMESAN TWISTS*
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Category: Hot
Prep Time: Cook Time: Total Time:
1 (1 lb pkg) frozen puff pastry, thawed
1/4 cup prepared pesto
1/4 cup fresh grated Parmesan
8 slices Ontario prosciutto
1 egg, lightly beaten
Preheat oven to 400.
On a lightly floured surface, roll out the puff pastry to make two 10-inch squares.
Spread half of the pesto evenly over one piece of pastry. Sprinkle with half of the Parmesan and lay half the pieces of prosciutto over top, in a single layer, breaking up pieces to fit if necessary. Using a very sharp knife, cut the pastry in half. Cut each half into 1-inch strips to make 20 pieces. Repeat with remaining pastry and ingredients.
Using your fingers, twist the pastry a few times, enclosing prosciutto, and lay each piece on a parchment-lined baking sheet, about 1-inch apart. Return to freezer for 10 minutes (this will help them keep their shape during baking). Brush with egg mixture and bake in oven until golden and puffed, about 15 to 20 minutes. Repeat with remaining twists. They can be stored in an airtight container, at room temperature, for up to two days. They can also be stored in the freezer, unbaked, covered, for up to three months and baked as above. Makes 40 pieces.
NOTES: Replace the prepared pesto with grainy Dijon for a new twist.
To make coins, repeat all of the steps, except that instead of cutting the pastry into strips, roll it up tightly and return to the freezer for 15 minutes. Slice and bake as above.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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