Prosciutto, Fig, and Cheese Twists

Still need some appetizers for those holiday parties?

Puff pastry might be one of the most glorious things ever created. Layers and layers of butter and dough. Who could go wrong? Now, I’ve made puff pastry from scratch before and while the results are truly worthwhile, with the hubbub of the holidays I have no problem pulling out a frozen box of premade puff pastry dough.

Prosciutto, Fig, and Cheese Twists

The recipe was inspired by the gorgonzola-parmesan twists in the December 2010 issue of Bon Appetit, but I’m not a fan of gorgonzola. I swapped out the featured cheeses for cream cheese and fig jam.

I used some of this fig jam, but you can use any variety of jam or jelly, really. You can also soften some chopped dried figs in a bit of water, then blend them into a paste. You want to spread the jam on very thinly, as it will leak out a bit when you are rolling the pastry dough. This might make it seem silly to even bother adding, but it’s not. That touch of sweetness really adds to the flavor profile of this snack.

Prosciutto, Fig, and Cheese Twists

Prosciutto, Fig, and Cheese Twists

makes approximately 20 twists

1 sheet puff pastry dough, thawed
4 slices prosciutto
1/3 cup cream cheese, softened
2 tablespoons fig jam
Pepper
1 egg, beaten

Preheat oven to 400.
On a floured surface, roll out pastry to an approximate square. Spread cream cheese on half the pastry, leaving a small margin on the edges, then spread a light coating of jam. Gently arrange prosciutto over the top of the jam. Brush egg on the other half and uncovered edges. Fold pastry over, gently pressing down to remove bubbles and adhere edges.
Rotate pastry so you have the long end facing you, and gently roll out to a large rectangle, approximately 12×18. Some jam might leak out edges – just wipe up and move on.
Brush egg over the entire pastry and sprinkle it with pepper. Cut into strips and twist them before placing on parchment-lined baking sheets. Brush once more with egg.
Bake for about 12 minutes, until golden brown.
Best served warm, but just as tasty at room temperature.

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6 Responses to Prosciutto, Fig, and Cheese Twists

  1. Jackie December 21, 2010 at 5:21 am #

    Oh. Dear. God. I’m in love with you. I have prosciutto at home, no fig jam, but I know where I can pick some up. I’m also going to grab some cream cheese & puff pastry and then I’m making these for Christmas. Awesome!

    Jax x

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  2. Lindsey @ Gingerbread Bagels December 21, 2010 at 8:46 am #

    What an incredibly creative idea. I love the pairing of the cream cheese with the fig jam. I’m not a fan of gorgonzola so I’m glad you changed the recipe. It sounds sooooo good. Not to mention, they’re gorgeous!

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  3. Amelia from Z Tasty Life December 21, 2010 at 9:46 am #

    cute one biters! I have JUST some fig jam that is calling for holiday use…might try them with gorgonzola (I personally do like the stuff!)

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  4. Joy December 21, 2010 at 10:58 am #

    That looks wonderful.

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  5. Jodi December 21, 2010 at 12:33 pm #

    What a great idea! My mom always used frozen pastry dough to make cheese twists but this is a more creative idea that I’d love to try sometime. Thanks, Megan!

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  6. Amelia from Z Tasty Life December 26, 2010 at 9:05 am #

    I made them yesterday for our Xmas appetizer! they were delicious…and were gone so fast: everyone wanted more! My version had fig jam, gorgonzola and fresh chopped rosemary (i have some in my backyard). Thanks for the idea :)

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