Every dinner party needs a tone-setter, a moment at the beginning where expectations are set and excitement begins to build. These deliciously savory prosciutto puff pastries are crispy to bite into and melt in your mouth. Careful, you better warn your guests to not get too full. Pro tip: Make them ahead of time, and then freeze to save yourself some trouble on the big day.
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What You'll Need
Ingredients
- 1 puff pastry sheet, thawed in refrigerator
- All-purpose flour
- 1 large egg whisked
- 5 thin slices prosciutto (about 2 ounces)
- ½ cup shredded fontina, taleggio, or gruyere cheese
- ¼ cup grated parmesan cheese
- 1 tablespoon finely chopped rosemary
- 2 tablespoons untoasted white sesame seeds
- Kosher salt and freshly ground black pepper, to taste
- Egg wash: 1 whole egg and 1 tablespoon water, mixed together
Directions
Step 1
Preheat the large Wonder Oven® to 400°F on Bake.
Step 2
Lightly sprinkle your work surface and both sides of the pastry sheet with flour. Working quickly to prevent the pastry sheet from warming, use a rolling pin to roll out a sheet that is 12”x14". Cut the sheet down the middle to create 2 sheets that are 7"x12". If the pastry sheets at any point become too warm and soft, chill it in the fridge for 15 minutes to get it firm again.
Step 3
Brush one of the pastry sheets entirely with egg wash, one side only. Lay all of the prosciutto over the egg wash. Lightly brush the prosciutto with more egg wash. Evenly sprinkle the fontina, parmesan, and rosemary on top.
Step 4
Brush the second pastry sheet with egg wash, one side only, and place it over the first pastry sheet, egg wash side down. Use the rolling pin to press together the two pastry sheets. Trim away any uneven edges.
Step 5
Cut 20 strips that are approximately 1/2” wide by 7" long. To create the twist, pinch the two ends of each strip and twist them about 5–6 times. Place 10 twists on the bake pan, leaving a little space between each. Brush the top of each twist with egg wash, then sprinkle with sesame seeds, salt and black pepper. Place in the preheated oven’s middle slot and bake for 10–12 minutes until the twists are golden brown and crispy. Place the unbrushed twists in the fridge while the first batch bake.
Step 6
Rinse or wipe down the bake pan, making sure it has cooled off, before baking the next batch of twists.
Santo Loo
Santos Loo is a Peruvian-born chef based in Los Angeles. Starting his culinary journey as senior food stylist for Food Network, he spent a decade providing his culinary expertise to cooking show icons like Emeril Lagasse, Rachel Ray, Bobby Flay, and Guy Fieri. With over 20 years in the food styling and recipe development industry, Santos continues to create food content for top streaming services, print media, and cookware brands.
