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Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.

On a clean, lightly floured surface or directly on the parchment paper, carefully unroll the thawed puff pastry sheet.

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.

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.

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.

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.

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.

Brush the tops of the twisted pastries with any remaining egg wash.

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.

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.


Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.

On a clean, lightly floured surface or directly on the parchment paper, carefully unroll the thawed puff pastry sheet.

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.

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.

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.

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.

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.

Brush the tops of the twisted pastries with any remaining egg wash.

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.

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.
