Maxi puff pastry twists (tomato, ham, mozzarella, parsley)

Name: Maxi puff pastry twists (tomato, ham, mozzarella, parsley)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: En
Ingredients: 2 rectangular sheets of puff pastry; 70 g tomato passata; 150 g grated mozzarella; 60 g cured ham (prosciutto), thinly sliced; 1 bunch of parsley; Pepper; 1 egg

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Appetizer

Very Easy

30 min

734 Kcal

We love puff pastry twists at Ptitchef, so we decided to go big and double the amount for even more flavor and enjoyment! The idea is simple: make strips that we’ll stack before twisting them together. Doesn’t that sound tempting?! And they’re still just as easy to make! See for yourself in our detailed recipe below ↓

Ingredients

2 rectangular sheets of puff pastry
70 g tomato passata
150 g grated mozzarella
60 g cured ham (prosciutto), thinly sliced
1 bunch of parsley
Pepper
1 egg

Materials

A baking tray
A knife
A bowl
A pastry brush

Preparation

Preparation10 min

Cook time20 min

Roll out your puff pastry on a baking sheet. Pour in the tomato coulis and spread over the entire surface.
Sprinkle with the grated mozzarella, then the finely chopped fresh parsley.
Add the cured ham, thinly sliced and cut into pieces.
Place the second puff pastry on top of the first and gently flatten with your hands.
Using a knife, cut the pastry in half lengthwise, then cut it into strips about 0.5 inch wide.
Arrange the strips in pairs: place the right-hand strip over the left-hand one and press them lightly together.
Pick up both strips between your fingers and twist them together, stretching them slightly. Place the twist on the baking sheet.
Repeat with all the pairs of strips.
Brush your twists with beaten egg yolk using a pastry brush and bake for 20 minutes at 350°F (180°C).
And there you have it: your maxi puff pastry twists are ready!

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FAQ ❓

Can I freeze these pastries?

No problem! Some people like to freeze them raw, once they have been shaped. We prefer to freeze them partially baked, then finish baking them after they have thawed. Or you can freeze them fully baked and heat them for a few minutes in a 140°C (280°F) oven on the day you plan to serve them (cover with aluminum foil if you’re worried they might burn). Either way, freezing these pastries is a great way to always have something ready to serve with drinks, or to have on hand when you’re expecting guests and don’t have time to make enough pastries for everyone on the day ;-)

How do I store my twists in the fridge?

Ideally, keep them in an airtight container for 3–4 days, protected from the air.

Are these appetizer pastries eaten hot or cold?

It’s up to you! You can serve them straight from the oven or wait for them to cool.

What can I use instead of tomato passata?

You can replace it with another spread, such as pesto, red pesto, tapenade, or eggplant caviar.

What can I use instead of mozzarella?

You can replace it with grated Gruyère or Parmesan.

What if I don’t have fresh parsley?

From time to time, we like to use dried thyme, rosemary, or herbes de Provence instead of fresh parsley in these pastries.

When should I serve these puff pastry twists?

We think they’re ideal to serve with drinks, but if you have any left over, you can also serve them on a plate with a mixed salad. This recipe is also ideal for serving to children if you’re having families over and don’t know what to make for the little ones :-)

What other flavor combinations can I use in my puff pastry twists?

Here are some of our favorite combinations:
* Smoked salmon + cream cheese + chives
* Spreadable goat cheese + honey + crushed walnuts
* Pesto + chopped olives
* Black olive tapenade + anchovies