Prosciutto Parmesan Twists
When having guests over for a special occasion or just a casual gathering, a simple appetizer will excite their palates. Best made with Ontario Prosciutto, these easy twists are light, crispy and filled with the bold flavour of Parmesan cheese.
Preheat oven to 400°F (200°C).
On a lightly floured surface, roll out the puff pastry to make two 10-inch (25 cm) 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 (2.5 cm) 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 (2.5 cm) 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 3 months and baked as above.
Makes 40 pieces
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.
Wine Pairing Suggestion: Ontario’s Henry of Pelham Family Estate Winery Cuvée Catharine Brut is a wine with complex and elegant aromas, bright fruit with subtle toast and baked apple tones.
Innovative: Replace the prepared pesto with grainy Dijon for a new twist.
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Ingredients
Directions
Preheat oven to 400°F (200°C).
On a lightly floured surface, roll out the puff pastry to make two 10-inch (25 cm) 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 (2.5 cm) 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 (2.5 cm) 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 3 months and baked as above.
Makes 40 pieces
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.
Wine Pairing Suggestion: Ontario’s Henry of Pelham Family Estate Winery Cuvée Catharine Brut is a wine with complex and elegant aromas, bright fruit with subtle toast and baked apple tones.
Innovative: Replace the prepared pesto with grainy Dijon for a new twist.