There’s a joy in leaving my favorite German bakery with a warm paper bag — the scent of buttery pastry wafting out, promising something savory inside. I often can’t resist sneaking out a Schinkenstange, or Prosciutto Twist — flaky puff pastry filled with salty ham and melted cheese, 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 Puff Pastry (Pepperidge Farm) in the freezer isle. It has 2 sheets.
- 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 cubed 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
