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The Cookery Book

CANAPES AND STARTERS

Parmesan Twists

Parmesan Twists6.jpeg
Parmesan Twists8.jpeg
Parmesan Twists7.jpeg

Layer ingredients, fold and roll pastry,

cut into strips, twist and brush with beaten egg.

Parmesan Twists

 

Serves: 6

Preparation:  25 minutes

Cooking Time: 12-15 minutes

Category:  Meat

Plan:  Can be made in advance and stored in airtight container.

Difficulty:  Medium

Course:  Canapé

Cuisine:  Can be served with soup etc

 

Makes 12 Twists 

These are absolutely scrummie !!!   And perfect to serve with soup!

You need to be well organised and arrange all utensils and

equipment with plenty of space before you begin!

​

In the image above, I laid a second sheet of puff pastry on to the top

of the cheese, mustard and ham layer as I was making a 

sizeable quantity for a luncheon party.

 

I now sprinkle seeds on top as I think they add another dimension 

of flavour and look pretty.
 


Ingredients:

 

  • Flour for dusting

  • 375g puff pastry rectangle (this needs to be rolled out on a floured board) 

  • 4 tbs Dijon mustard

  • 4 slices Parma Ham

  • 120g mixed Parmesan and Gruyere Cheese (or it works well with just mature Cheddar)

  • Free range egg, beaten for glazing

 

Topping:

​

  • Sprinkle with Poppy seeds or Golden Linseeds or Caraway Seeds



Method

 

  1.      Pre heat oven to 200°, 180 Fan, 350F, Gas 6 
     

  2.  Flour a large board and place the puff pastry (which needs to be defrosted to room temperature)  and cover with a sheet of greaseproof paper. 
     

  3.  Roll out in all directions to about 45cm x 35 cm. 
     

  4.  Brush the pastry with the mustard (or spread with a palette knife) and then on the one half sprinkle the cheese,  and then lay the ham on the other side of the pastry as shown above. 
     

  5.  Now lift the two sides of the pastry with the ham and carefully fold it over the opposite side with the ham. Then run a rolling pin to bind the two halves together. 
     

  6.  Reserve the sheet of grease proof paper and place this on a baking sheet.  You will find this easier to handle if the baking sheet has a reusable silicon sheet laid on top. 
     

  7.  Slice the pastry with a sharp knife into 1 cm wide strips and using the blade of the knife, slide each strip onto the grease proof paper. 
     

  8.  Then hold one end and twist gently and then do the same the other end - as above. 
     

  9.  Arrange the twists, you may want short ones or just long ones, on the grease proof paper - this is essential to prevent sticking. 
     

  10.  Brush each twist with the beaten egg and sprinkle a little cheese or seeds on to the tops. 
     

  11.   Cook for 10 – 15 minutes until golden and crispy.   Watch carefully and do not allow to get too brown. 
     

  12.  Turn out onto a wire rack to cool. 
     

  13.  These can be cooked in advance and then popped into the oven for 3-4 minutes immediately prior to serving if you wish to eat them hot. 
     

  14.  A variation of this recipe can be to substitute the Parma Ham with Anchovies - just drain a tin of anchovies and lay these in rows lengthwise so that one anchovy will be on each twist. 
     

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