Easy Cheesy Pancetta Twists
Easy Cheesy Pancetta Twists
Ingredients
- 1 sheet puff pastry, thawed according to package directions
- 1 cup shredded mozzarella cheese
- 4 ounces pancetta, thinly sliced
- 1 large egg
- 1 tablespoon water
- 2 tablespoons unsalted butter, melted
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
On a clean, lightly floured surface or directly on the parchment paper, carefully unroll the thawed puff pastry sheet.
⏱️ 1 min
- 3
Sprinkle the shredded mozzarella cheese evenly over one half of the puff pastry sheet, leaving a small border around the edges. Arrange the thinly sliced pancetta over the cheese.
⏱️ 3 min
- 4
Fold the empty half of the puff pastry over the cheese and pancetta filling, aligning the edges to create a layered rectangle. Gently press down to seal the edges.
⏱️ 2 min
- 5
In a small bowl, whisk together the large egg and water to create an egg wash. Brush the top surface of the folded puff pastry generously with the egg wash.
⏱️ 2 min
- 6
Using a sharp knife or pizza cutter, cut the pastry rectangle into approximately 1-inch wide strips. Each strip should contain layers of pastry, cheese, and pancetta.
⏱️ 3 min
- 7
Carefully pick up each strip and twist it several times to create a spiral shape, ensuring the filling is visible. Place the twisted pastries onto the prepared baking sheet, leaving some space between each twist.
⏱️ 4 min
- 8
Brush the tops of the twisted pastries with any remaining egg wash.
⏱️ 1 min
- 9
Bake for 12-15 minutes, or until the twists are golden brown and puffed. The cheese should be melted and bubbly, and the pancetta crispy.
⏱️ 15 min•🌡️ 400
- 10
While the twists are still warm from the oven, brush them with the melted unsalted butter and sprinkle with the fresh chopped parsley. Serve immediately or at room temperature.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Easy Cheesy Pancetta Twists
Ingredients
- 1 sheet puff pastry, thawed according to package directions
- 1 cup shredded mozzarella cheese
- 4 ounces pancetta, thinly sliced
- 1 large egg
- 1 tablespoon water
- 2 tablespoons unsalted butter, melted
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
On a clean, lightly floured surface or directly on the parchment paper, carefully unroll the thawed puff pastry sheet.
⏱️ 1 min - 3
Sprinkle the shredded mozzarella cheese evenly over one half of the puff pastry sheet, leaving a small border around the edges. Arrange the thinly sliced pancetta over the cheese.
⏱️ 3 min - 4
Fold the empty half of the puff pastry over the cheese and pancetta filling, aligning the edges to create a layered rectangle. Gently press down to seal the edges.
⏱️ 2 min - 5
In a small bowl, whisk together the large egg and water to create an egg wash. Brush the top surface of the folded puff pastry generously with the egg wash.
⏱️ 2 min - 6
Using a sharp knife or pizza cutter, cut the pastry rectangle into approximately 1-inch wide strips. Each strip should contain layers of pastry, cheese, and pancetta.
⏱️ 3 min - 7
Carefully pick up each strip and twist it several times to create a spiral shape, ensuring the filling is visible. Place the twisted pastries onto the prepared baking sheet, leaving some space between each twist.
⏱️ 4 min - 8
Brush the tops of the twisted pastries with any remaining egg wash.
⏱️ 1 min - 9
Bake for 12-15 minutes, or until the twists are golden brown and puffed. The cheese should be melted and bubbly, and the pancetta crispy.
⏱️ 15 min•🌡️ 400 - 10
While the twists are still warm from the oven, brush them with the melted unsalted butter and sprinkle with the fresh chopped parsley. Serve immediately or at room temperature.
⏱️ 3 min