3 Comments @MatthewCutolo 4 months ago Instructions: Preheat the oven to 375°F. Line a baking sheet with parchment paper. Roll out the puff pastry on a lightly floured sheet of parchment paper. Trim the edges to form a clean rectangle. Layer the prosciutto evenly over half of the puff pastry. Generously grate Parmigiano over the top and finish with freshly ground black pepper. Fold the pastry in half over the filling like a book. Press down gently to flatten and seal. Cut into strips about ½ inch wide. Twist each strip a few times and place on the prepared baking sheet, spaced apart. Brush each twist with egg yolk. Bake for 10–15 minutes, or until golden, crisp, and puffed. Cool slightly before serving. Best enjoyed warm or at room temperature. @MatthewCutolo 4 months ago Puff Pastry Grissini: Prosciutto & Parmigiano Ingredients: 1 sheet puff pastry 5–6 slices of prosciutto di Parma Freshly grated Parmigiano Reggiano Freshly ground black pepper, q.b. 1 egg yolk @dragonvalcano5857 4 months ago NiceWrite A CommentYou must be logged in to post a comment.
@MatthewCutolo 4 months ago Instructions: Preheat the oven to 375°F. Line a baking sheet with parchment paper. Roll out the puff pastry on a lightly floured sheet of parchment paper. Trim the edges to form a clean rectangle. Layer the prosciutto evenly over half of the puff pastry. Generously grate Parmigiano over the top and finish with freshly ground black pepper. Fold the pastry in half over the filling like a book. Press down gently to flatten and seal. Cut into strips about ½ inch wide. Twist each strip a few times and place on the prepared baking sheet, spaced apart. Brush each twist with egg yolk. Bake for 10–15 minutes, or until golden, crisp, and puffed. Cool slightly before serving. Best enjoyed warm or at room temperature.
@MatthewCutolo 4 months ago Puff Pastry Grissini: Prosciutto & Parmigiano Ingredients: 1 sheet puff pastry 5–6 slices of prosciutto di Parma Freshly grated Parmigiano Reggiano Freshly ground black pepper, q.b. 1 egg yolk
3 Comments
Instructions:
Preheat the oven to 375°F. Line a baking sheet with parchment paper.
Roll out the puff pastry on a lightly floured sheet of parchment paper.
Trim the edges to form a clean rectangle.
Layer the prosciutto evenly over half of the puff pastry. Generously grate Parmigiano over the top and finish with freshly ground black pepper.
Fold the pastry in half over the filling like a book. Press down gently to flatten and seal.
Cut into strips about ½ inch wide. Twist each strip a few times and place on the prepared baking sheet, spaced apart.
Brush each twist with egg yolk.
Bake for 10–15 minutes, or until golden, crisp, and puffed.
Cool slightly before serving. Best enjoyed warm or at room temperature.
Puff Pastry Grissini: Prosciutto & Parmigiano
Ingredients:
1 sheet puff pastry
5–6 slices of prosciutto di Parma
Freshly grated Parmigiano Reggiano
Freshly ground black pepper, q.b.
1 egg yolk
Nice