Flaky, golden pastry twists layered with a savoury combination of pesto, prosciutto, and melty cheese – easy to make, impossible to resist!
This Pork Egg Roll Soup has all the bold, crave-worthy flavours of your favourite takeout classic — now in a cozy bowl that’s ready in just 30 minutes.
Cheesy Prosciutto and Pesto Puff Pastry Twists
Ingredients
- 2 sheets frozen puff pastry or 1 box (454 g/1 lb) thawed according to package directions
- 5 oz pizza mozzarella grated
- 8 slices prosciutto (about 3 oz/90 g)
- ½ cup prepared basil pesto
- 1 large egg beaten
Method
- Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Roll out each puff pastry sheet into a 12-inch (30 cm) square. Spread pesto evenly and all the way to the edges of one sheet. Top that same sheet with prosciutto in one even layer. Sprinkle with grated cheese. Layer second pastry sheet over cheese and press down firmly.
- Using a pastry or pizza cutter, cut layered sheets in half, and cut each half into eight, 1 1/2 inch x 6 inch (3.8 cm x 15 cm) slices (see tip).
- Carefully pick up each slice and twist it twice. Transfer to prepared baking sheet, leaving at least 1 inch (2.5 cm) between slices. Brush each twist with egg.
- Bake for 20 to 22 minutes, or until pastry is dark golden brown.
