Thursday, February 3, 2011

Gorgonzola Parmesan Twists

Just in time for your Super Bowl party, these Parmesan Twists will make a great addition to any party and are a great finger food you can just set out and let people enjoy. The gorgonzola gives it that little bit of bite, the puff pastry is a perfect flaky crust and the prosciutto adds the sophistication that will keep people coming back for more.

I actually used a spreadable swiss cheese on the dough before I put on the prosciutto and then sprinkled the gorgonzola and parmesan on top of that. Feel free to play around with what you put inside the dough and create your own selection of cheese sticks for your party.

Gorgonzola Parmesan Twists
adapted from Bon Appetit


1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
4 to 6 thin prosciutto slices
1/3 cup crumbled Gorgonzola cheese
2 tablespoons grated Parmesan cheese
1 1/2 teaspoons chopped fresh thyme
1 egg, beaten to blend (for glaze)


Preheat oven to 450°F. Line 2 large baking sheets with parchment. Roll out pastry on lightly floured surface to 12-inch square. Arrange prosciutto in single layer on half of pastry. Sprinkle cheeses, then thyme over. Brush egg glaze on other half of pastry and fold over onto cheese; press firmly.

Roll out pastry to 11x8-inch rectangle. Brush with egg glaze; sprinkle with pepper. Cut crosswise into 1/2-inch-wide strips. Twist strips 3 times and arrange on sheets, pressing ends onto sheet to keep strips twisted. Brush twists lightly with egg glaze. Bake until brown, about 15 minutes. Transfer to rack to cool slightly. Serve warm.


  1. You can never go wrong with prosciutto, cheese, and puff pastry! Yours twists look so yummy, thank you for sharing :)

  2. Mmmm a spreadable swiss cheese - good thinking - love the ease. This has all my favorite food groups: bread, cheese and prosciutto.