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One of my favorite puff pastries I buy at my favorite German Bakery. They are called Schinken Stangen, or Prosciutto twists. I can’t wait, so I eat them on the way home while they are still warm. Other fillings for the twists can be just Parmesan, Nutella or a
I did a little research and figured out how to make them myself. You can buy already made Puff Pastry by Pepperidge Farm in the freezer isle
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Schinken Stangen or Prosciutto twists
I package Puff Pastry (Pepperidge Farm) in the freezer isle. It has 2 sheets.
Defrost pastry for 30 to 40 min, but still cold.
1 egg yolk
1 tbsp milk
4 to 6 tbsp Onion dip or Sour cream
120 g of cubed prosciutto
150 g of parmesan cheese, shredded
1 hour, 5 minutes
My favorite pastry I buy at a German bakery. Taste great while still warm. Can be covered with a butter-parmesan-herb mixture before baking
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.
Let the Schinken Stangen cool and store in container in the fridge for up to 3 days. Reheat in toaster oven
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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