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.
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
makes approximately 20 twists
1 sheet puff pastry dough, thawed
4 slices prosciutto
1/3 cup cream cheese, softened
2 tablespoons fig jam
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.