It’s not often I bake savoury things, so that’s when you know that this recipe is a pretty big deal. With the holidays quickly approaching, it’s always good to have a recipe under your belt that takes little to no time but still packs a punch, and that’s what these Gruyère, sage and prosciutto puff pastry twists do!
These puff pastry twists are made using ready-made puff pastry because let’s be honest, who has time right now to make their own? If you are feeling especially Ina Garten-y and want to make your own, then go right ahead but do take into account the extra time it’ll take to make these!
While I’ve seen plenty of cheese and meat twists, I knew I wanted to bring in something herby to balance it out. While listening to the amazing Home Cooking podcast, Samin Nosrat mentioned how you can turn sage leaves into a crispy powder. All you need to do is heat up some vegetable oil in a pan, throw in your sage leaves, and let them fry for about 20 seconds (or until they stop bubbling!) and then take them out to dry. After they’ve dried, they’ll be super crisp and crumbly – perfect for adding to so many dishes! If you aren’t into frying things, then you could also chop up some sage leaves instead.
What ingredients do you need?
- Puff pastry this one is a no brainer! If you aren’t making your own puff pastry, then you’ll need 350g of puff pastry. Take it out of the fridge about 20 minutes before you want to use it so it has warmed up, otherwise it might crack when making the twists
- Gruyère as a person from Switzerland I’m a bit biased when I see this is the best cheese, but then again – it’s the best cheese. I buy already grated Gruyère but you could sub in your favourite cheese here!
- Sage leaves I fried up about 8 sage leaves for these twists, but I think other herbs in this could be just as tasty
- Prosciutto one of my favourites! This super thin ham is perfect for wrapping round the twists.
Gruyère, Sage & Prosciutto Puff Pastry Twists
- 8 sage leaves
- 350 grams puff pastry
- 12 slices prosciutto
- 105 grams Gruyère cheese, grated
- ½ teaspoon kosher salt
- 480 ml vegetable oil
- 1 egg, whisked
- In a deep saucepan, bring the vegetable oil to 360°F. Drop in your sage leaves and let them fry for about 20 seconds, until they stop bubbling. Remove them from the pot and place them on a paper towel until they've dried. Once cool and dried, you can crumble them and keep in a bowl to the side.
- Preheat oven to 400°F/200°C and line 2 baking trays with parchment paper.
- Place the sheet of puff pastry on a lightly floured surface. Brush the surface with a beaten egg. Sprinkle your cheese over the pastry, as well as the salt and sage. Use a rolling pin to press the cheese into the pastry. Fold the sheet in half and then using a pizza cutter or knife, cut into 12 stripes. Gently twist each strip several times to enclose the cheese – some cheese will fall out but that's ok!
- Take a piece of prosciutto around each piece and twist it around, wrapping tightly. Brush again with the eggwash and sprinkle some salt.
- Bake in the oven for 15-20 minutes, until golden brown.