Parmesan and Prosciutto Cheese Straws
These golden, flaky cheese straws are a savory, crispy treat with a hint of spice and a deliciously rich finish. Twisted with delicate layers of prosciutto, they're an elegant yet easy-to-enjoy appetizer that's perfect for entertaining or adding to a holiday snack spread.
Recipe - Wills Point #19
Parmesan and Prosciutto Cheese Straws
Prep Time30 Minutes
Servings48
Cook Time30 Minutes
Ingredients
2 sheets (1 box) frozen puff pastry, thawed
all purpose flour, for dusting
1 egg, beaten
1 cup parmesan cheese, grated
1 tsp cayenne pepper
1/2 tsp salt
1/2 tsp black pepper
6 slices prosciutto
Directions
- Preheat the oven to 375° F. Line two baking sheets with parchment paper. Unfold a sheet of puff pastry onto a lightly floured surface. Roll slightly to get rid of creases. Brush the puff pastry with just enough of the egg wash to coat. Sprinkle evenly with parmesan, cayenne, salt and black pepper. Fold the pastry in half from top to bottom.
- Cut the folded pastry into 24 strips, each 3/8 inch to 1/2 inch wide. Cut the prosciutto into strips slightly longer than the strips of pastry. Place a strip of prosciutto over each strip of pastry. Pick up a layered strip. Twist the pastry and prosciutto together several times, keeping the prosciutto in place as you twist. Place on a baking sheet. Continue with remaining strips. Brush the tops with remaining egg wash. Repeat with the other sheet of puff pastry.
- Bake for 25 to 30 minutes, or until pastry is puffed and golden. Serve at room temperature.
Nutritional Information
Per Serving (1): Calories: 45, Fat: 3 g (1 g Saturated Fat), Cholesterol: 5 mg, Sodium: 100 mg, Carbohydrates: 3 g, Fiber: 0 g, Protein: 1 g.
30 minutes
Prep Time
30 minutes
Cook Time
48
Servings
Directions
- Preheat the oven to 375° F. Line two baking sheets with parchment paper. Unfold a sheet of puff pastry onto a lightly floured surface. Roll slightly to get rid of creases. Brush the puff pastry with just enough of the egg wash to coat. Sprinkle evenly with parmesan, cayenne, salt and black pepper. Fold the pastry in half from top to bottom.
- Cut the folded pastry into 24 strips, each 3/8 inch to 1/2 inch wide. Cut the prosciutto into strips slightly longer than the strips of pastry. Place a strip of prosciutto over each strip of pastry. Pick up a layered strip. Twist the pastry and prosciutto together several times, keeping the prosciutto in place as you twist. Place on a baking sheet. Continue with remaining strips. Brush the tops with remaining egg wash. Repeat with the other sheet of puff pastry.
- Bake for 25 to 30 minutes, or until pastry is puffed and golden. Serve at room temperature.