Puff Pastry Twists Recipe

Ingredients

• 2 sheetspuff pastry, defrosted but still chilled
• 50 g (½ cup)Parmesan cheese, finely grated
• 125 g (4 oz)prosciutto, thinly sliced
• 1egg
• 1 teaspoonwater

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C (400°F). Line two large baking trays with non-stick baking paper.

2. 2

   Prepare the pastry

   Set one sheet of puff pastry on a chopping board.

3. 3

   Add the Parmesan

   Scatter half the finely grated Parmesan evenly over the pastry.

4. 4

   Layer the prosciutto

   Arrange half the prosciutto slices over the cheese, covering the pastry.

5. 5

   Cut into strips

   Slice the pastry into even strips about 2 cm (¾ inch) wide.

6. 6

   Twist the strips

   Keep the prosciutto in place as you twist and roll each strip, then set the twists on the lined trays.

7. 7

   Brush with egg

   Beat the egg with 1 teaspoon of water and brush the mixture over each twist.

8. 8

   Repeat the layers

   Repeat the layering, cutting, twisting and brushing with the remaining ingredients.

9. 9

   Bake until crisp

   Bake in the preheated oven for 15–20 minutes, until golden brown and crunchy.

10. 10

    Cool on a rack

    Transfer the twists to a wire rack to cool.

What are puff pastry twists?

Puff pastry twists are strips of layered pastry shaped into spirals and baked until crisp. This version pairs salty prosciutto with savoury Parmesan, making a simple Australian-style party snack.

The method keeps the filling between two pastry layers, so each twist has a crisp exterior and plenty of flavour in every bite.

Nutrition and macros by portion

The nutrition label shows one serving as written: 131 calories, 2g protein, 8g carbs, 9g fat.

The pastry provides most of the carbohydrates and fat, while the Parmesan and prosciutto contribute fat and some protein. Serve a twist or two alongside vegetables or a salad for a more balanced plate.

Keep the pastry chilled

Cold pastry: Work with it while it is defrosted but still chilled, as specified. If it becomes soft and sticky while you shape the twists, briefly return it to the fridge.

Layer for even flavour

Parmesan: Grate it finely so it spreads across the pastry rather than forming thick patches. Divide it between the two sheets as directed.

Prosciutto: Lay the thin slices over the cheese to cover the pastry. Holding them in place while twisting helps keep the filling attached.

Twist without losing the filling

Cutting: Aim for strips about 2 cm wide so they are easy to twist and bake evenly. Keep their widths as consistent as you can.

Shaping: Hold the prosciutto against the pastry as you twist and roll each strip. Place each one on the lined tray with a little space around it.

Look for golden, crisp pastry

Oven cue: Bake at 200°C for 15–20 minutes, checking towards the end of the range. The twists should look golden brown and feel crunchy.

Cooling: A wire rack lets air circulate around the twists as they cool, helping their pastry stay crisp.

Serve as a savoury snack

These twists work well as a party nibble or an accompaniment to soup or a salad. Serve them once they have cooled enough to handle.

Recipe notes & tips

• Keep the pastry chilled until you are ready to shape it.
• Grate the Parmesan finely so it spreads evenly.
• Make the strips a consistent 2 cm wide for more even baking.
• Hold the prosciutto in place as you twist each strip.
• Leave space between the twists on the trays.
• Check the twists near the end of the baking time for a golden colour.

Variations

• Add black pepper: Grind a little over the Parmesan before adding the prosciutto.
• Try another hard cheese: Use finely grated pecorino in place of the Parmesan.
• Add herbs: Sprinkle finely chopped rosemary over the cheese.
• Use sesame seeds: Scatter a few over the egg wash before baking.
• Make shorter twists: Cut the pastry strips in half before twisting for smaller bites.

Common mistakes to avoid

• Warm pastry: It can become difficult to handle; chill it briefly before shaping.
• Uneven strips: They may bake at different rates; cut them to a similar width.
• Loose filling: Prosciutto can slip as you twist; hold it against the pastry while shaping.
• Overcrowded trays: The twists need room; divide them between the two lined trays.
• Underbaking: Pale pastry may lack crunch; bake until golden brown and crisp.
• Skipping the rack: Trapped steam can soften the bases; cool the twists on a wire rack.

How to store

Once cool, store the twists in an airtight container at room temperature and eat within 1–2 days for the best texture. Re-crisp them in a 180°C oven for a few minutes; avoid microwaving, which can soften the pastry.

Frequently asked questions