17 January 2011

Fontina, Fig Jam and Prosciutto Twists

There is so much food in my fridge right now, that I need to find a way to use them all at once. This recipe got me rid of a few things. I've had that puff pastry in the freezer for over a month, the prosciutto for a week, same as the fontina cheese. The fig jam is freshly made from this morning (recipe coming later).

These twists are super easy to make. The combination of sweet, buttery and salty is amazing. Every bite packs lots of flavor for such a tiny thing. 

Tonight's dinner is like a small party for two. To serve with the twists, I pan fried some chicken pieces I had left from another recipe. Tomorrow's dinner is going to be extra special. Since I have half of the dough left, I'm going to use it to top the chicken pot pie I'm making. Can you imagine all those flavors together? To die for!

If you don't want to make the entire dough at once, like I did. Keep the remaining product in the fridge, well covered, for up to two days. Remember that the puff pastry tends to dry in the fridge, so use it as soon as you can. 

This is more of an appetizer than a side dish. Serve them at a party if you need an elegant and quick appetizer. You can make these the day before and bake them before serving. It's super easy to substitute the ingredients to make an entirely new dish. Instead of fig jam, use raspberry or whatever else you have on hand. 


1 sheet puff pastry dough, thawed
4 slices prosciutto
1/4 cup Fontina Cheese, shredded
1 tablespoon fig jam
Pepper and Salt
1 egg, beaten


-Pre heat oven to 400 degrees

-On a floured surface, roll out pastry to an approximate square. Spread the fig jam on half the pastry, leaving a small margin on the edges, then sprinkle a light coating of fontina. 

-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 and salt. 

-Cut into strips and twist them before placing on baking a greased baking pan. Brush once more with egg.

-Bake for about 12 minutes, until golden brown.

1 comment:

Vivienne said...

wow you're so creative!
i have puff pastry in my freezer that i need to use up as well...hmm but no prosciutto...maybe ill just have it with jam!

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