Gruyere, Prosciutto, and Cranberry Puff Pastry Twists
Gruyere, Prosciutto, and Cranberry Puff Pastry Twists
Ingredients
- 1 sheet frozen puff pastry, thawed
- 1 tablespoon all-purpose flour, for dusting
- 2 tablespoons Dijon mustard
- 1 cup Gruyere cheese, grated, divided
- 4 ounces prosciutto, thinly sliced
- 1/4 cup cranberry sauce, plus extra for dipping
- 1 tablespoon honey
- 1 teaspoon fresh thyme, chopped, for garnish
Instructions
- 1
Preheat your oven to 350°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
On a lightly floured surface, carefully unroll the thawed puff pastry sheet. Using a rolling pin, gently roll out the pastry to an even thickness, approximately a 10x12 inch rectangle.
⏱️ 2 min
- 3
Spread the Dijon mustard evenly over the entire surface of the puff pastry, leaving a small border around the edges.
⏱️ 1 min
- 4
Sprinkle 3/4 cup of the grated Gruyere cheese over one long half of the pastry. Arrange the prosciutto slices over the cheese. Spread the 1/4 cup of cranberry sauce thinly over the prosciutto.
⏱️ 3 min
- 5
Carefully fold the pastry in half lengthwise, bringing the unadorned half over the filled half. Gently press the edges together to seal.
⏱️ 1 min
- 6
Using a sharp knife or pizza cutter, slice the folded pastry into approximately 1/2-inch wide strips.
⏱️ 2 min
- 7
Take each strip and gently twist it several times. Place the twisted strips onto the prepared baking sheet, leaving a little space between each one. Sprinkle the remaining 1/4 cup of grated Gruyere cheese over the twists.
⏱️ 6 min
- 8
Bake for 18-22 minutes, or until the twists are golden brown and flaky. Keep an eye on them to prevent over-browning.
⏱️ 20 min•🌡️ 350
- 9
Once baked, carefully transfer the twists to a serving platter. Drizzle with honey and garnish with fresh thyme.
⏱️ 2 min
- 10
Serve immediately with a small bowl of extra cranberry sauce for dipping.
Kitchen Tools
Nutrition Facts (per serving)
Gruyere, Prosciutto, and Cranberry Puff Pastry Twists
Ingredients
- 1 sheet frozen puff pastry, thawed
- 1 tablespoon all-purpose flour, for dusting
- 2 tablespoons Dijon mustard
- 1 cup Gruyere cheese, grated, divided
- 4 ounces prosciutto, thinly sliced
- 1/4 cup cranberry sauce, plus extra for dipping
- 1 tablespoon honey
- 1 teaspoon fresh thyme, chopped, for garnish
Instructions
- 1
Preheat your oven to 350°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
On a lightly floured surface, carefully unroll the thawed puff pastry sheet. Using a rolling pin, gently roll out the pastry to an even thickness, approximately a 10x12 inch rectangle.
⏱️ 2 min - 3
Spread the Dijon mustard evenly over the entire surface of the puff pastry, leaving a small border around the edges.
⏱️ 1 min - 4
Sprinkle 3/4 cup of the grated Gruyere cheese over one long half of the pastry. Arrange the prosciutto slices over the cheese. Spread the 1/4 cup of cranberry sauce thinly over the prosciutto.
⏱️ 3 min - 5
Carefully fold the pastry in half lengthwise, bringing the unadorned half over the filled half. Gently press the edges together to seal.
⏱️ 1 min - 6
Using a sharp knife or pizza cutter, slice the folded pastry into approximately 1/2-inch wide strips.
⏱️ 2 min - 7
Take each strip and gently twist it several times. Place the twisted strips onto the prepared baking sheet, leaving a little space between each one. Sprinkle the remaining 1/4 cup of grated Gruyere cheese over the twists.
⏱️ 6 min - 8
Bake for 18-22 minutes, or until the twists are golden brown and flaky. Keep an eye on them to prevent over-browning.
⏱️ 20 min•🌡️ 350 - 9
Once baked, carefully transfer the twists to a serving platter. Drizzle with honey and garnish with fresh thyme.
⏱️ 2 min - 10
Serve immediately with a small bowl of extra cranberry sauce for dipping.