Dinner Party Snacks: Prosciutto, Basil and Parmesan Puff Pastry Twists

Pin on Pinterest1 Share on Facebook0 Tweet about this on Twitter0 Google+ Email to someone

These puff pastry twists are great for dinner parties – on their own or as an accompaniament to dips such as spicy tomato or baba ganoush.

They take no time to make – you can use gluten-free puff pastry as well, but will disappear just as quickly so make at least a couple of batches.

And kids love them too!

Dinner Party Snacks: Prosciutto, Basil and Parmesan Puff Pastry Twists
Author: 
Recipe type: dinner party snacks, puff pastry, crisp bread, crackers,
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
These puff pastry twists are easy to make and taste delicious. Most of all, if you opt for organic or free range meat and pure butter organic puff pastry (you can use gluten-free pastry too), they will be much better for you than those store-bought snacks.
Ingredients
For the Prosciutto, basil and parmesan puff pastry twists
  • 1 sheet of frozen puff pastry, thawed
  • 4-6 slices of thinly sliced prosciutto (depending on size)
  • 2 tbsp fresh chopped basil //or dried basil
  • grated parmesan cheese
To serve:
  • Favourite dips
Instructions
Preheat oven to 220C (200C fan forced, 425F, Gas mark 7).
  1. Sprinkle puff pastry sheet with basil. Layer proscuitto over the pastry, pressing down so that it sticks. Grate over some parmesan cheese.Cut pastry into 4 squares, then each square into 4 strips. Cut a 3cm long slit along the middle of each strip. Lift gently and thread the top of the pastry through the slit, then pull out toward the top to make each twist.
  2. Place twists on a baking sheet lined with non-stick baking paper and bake for about 7 minutes, or until risen and turning golden. Watch the time as they can overcook and burn quickly.
  3. Allow to cool and serve with favourite dips.

 

You may also like

Comments:

One Response to Dinner Party Snacks: Prosciutto, Basil and Parmesan Puff Pastry Twists

  1. Jamie says:

    Made these the other day and they were great! Loved the natural “bacon” flavour.

 

Pingbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

CommentLuv badge