There’s a delight in exiting my beloved German bakery with a warm paper bag in hand. The aroma of buttery pastries escapes, hinting at something delicious within. I frequently find it hard to resist grabbing a few Schinkenstangen on the way out. These are Prosciutto Twists—flaky puff pastries stuffed with savory ham and gooey cheese, elegantly twisted into golden perfection.
They’re one of my favorite bakery treats, and for years I thought they were best left to the professionals. But one day, I decided to try making them myself — and to my delight, they turned out beautifully. Now I keep a box of puff pastry in my freezer at all times, just in case the craving strikes.
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🧀 What Makes Schinkenstangen So Irresistible?
It’s the combination of textures and flavors:
- Flaky puff pastry that shatters gently with each bite
- Savory prosciutto, cubed and nestled into the folds
- Creamy onion dip or sour cream for a subtle tang
- Parmesan cheese, melted and golden
And the best part? You can customize them. Sometimes I make a batch with just Parmesan. Other times, I’ll fill them with Nutella for a sweet twist, or a walnut paste for something earthy and rich.
🥄 Ingredients
Puff Pastry:
- 1 package (Pepperidge Farm), 2 sheets
- Defrost for 30–40 minutes until pliable but still cold
Egg Wash:
- 1 egg yolk
- 1 tbsp milk
Filling:
- 4–6 tbsp onion dip or sour cream
- 120 g cubed prosciutto
- 150 g shredded Parmesan cheese
Optional:
- Butter-parmesan-herb mixture for brushing
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👩🍳 How to Make Prosciutto Twists
- Preheat oven to 375°F (190°C).
- Defrost puff pastry for 30–45 minutes. It should be cold to the touch.
- Roll out one sheet of pastry gently.
- Prepare a baking pan with parchment paper.
- Spread onion dip or sour cream over the dough.
- Sprinkle prosciutto and Parmesan evenly on top.
- Lay the second pastry sheet over the filling. Press down lightly at the edges.
- Cut into strips using a ruler and pizza cutter.
- Twist each strip about 3 times. If dough gets soft, chill briefly.
- Place twists on baking sheet, spaced 1–2 inches apart.
- Brush with egg wash (egg yolk + milk).
- Optional: Add butter-parmesan-herb topping.
- Bake for 13–15 minutes, until golden brown.
- Cool slightly before serving.
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🥡 Storage & Reheating
Let the twists cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat in a toaster oven to restore their crispiness.
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✨ A Taste of Home, Wherever You Are
Making Schinkenstangen at home brings a little piece of my bakery ritual into my own kitchen. It’s comforting, satisfying, and surprisingly easy. Whether you’re baking them for a party, a cozy afternoon snack, or just because you miss the flavors of Germany — these twists are sure to delight.
Schinken Stangen or Prosciutto twists
Ingredients
- I package (2 sheets) Puff Pastry (Pepperidge Farm) in the freezer isle
- Defrost pastry for 30 to 40 min, but still cold.
- Egg wash:
- 1 egg yolk
- 1 tbsp milk
- Filling:
- 4 to 6 tbsp onion dip or sour cream
- 120 g of thinly sliced prosciutto
- 150 g of parmesan cheese, shredded
Instructions
- Preheat oven to 375F
- Unfreeze the puff pastry for about 30 to 45 min. Make sure it is still cold and stays cold to the touch.
- Spread out the dough with rolling pin.
- Prepare a baking pan by laying out parchment/baking paper.
- Spread the onion dip or sour cream, drop prosciutto and parmesan mixture on top of the dough.
- Lay the second puff pastry dough sheet on top. Press down a little bit at the ends.
- Place a ruler guide on top and cut vertically with a pizza cutter (see YouTube).
- Take each strip and turn about 3 times.
- If dough gets too soft, place into refrigerator to cool for easier handling.
- Make sure you place the twists 1″ to 2″ apart on the prepared baking pan.
- For the swipe mix 1 egg yolk and 1 tbsp milk in a bowl. Brush the top of each twist.
- Optional: Cover with a butter-parmesan-herb mixture.
- Place in preheated oven (375F) for 13 to 15 minutes or until golden/brown.
- Remove from oven and let cool.
Notes
Let the Schinken Stangen cool and store in container in the fridge for up to 3 days. Reheat in toaster oven
