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Crispy Prosciutto and Cheese Pastry Twist…the holiday appetizer that everyone asks for…year after year. These twists are quick, easy, and everyone loves them. Flaky puff pastry twisted up with cheese and olives, then wrapped in salty prosciutto, and baked. There honestly never seems to be enough of these addictive, festive, twists…perfect for both Thanksgiving and Christmas entertaining.
This post is sponsored by Mezzetta®.
Happy day before Thanksgiving! I’m sure we’re all either busy in the kitchen prepping food, decorating for Christmas, or just taking this day to chill before all the fun festivities and delicious food tomorrow!
Personally, I’m a bit of a last-minute party closer. So I’m always looking for a good, easy appetizer the day before any holiday, but especially Thanksgiving.
I can prep and plan all November long for the turkey, sides, and dessert, but I somehow manage to forget the appetizers. So I thought, today would be the perfect day to share one more last-minute holiday app. I feel like no matter what, we all could use an extra appetizer at the table!
The background
Growing up, my dad would keep olives in the pantry for easy pizza and pasta prep. Mezzetta is a brand that’s been in my kitchen from the time I was a baby to now. We often use their marinara, but the olives are a tried and true staple.
I use them all time. They’re the perfect pantry staple, which is why I love adding them to these fun twists. The olives, salty prosciutto, and brie are especially delicious altogether.
Here are the quick details
These are pretty simple, and honestly, kind of fun to make.
Start with my go-to holiday ingredient, a little store-bought puff pastry. Roll it out and top with a creamy brie. You’ll want to find a brie that will spread nicely over the pastry. Then add lots of chopped olives and rosemary.
Now fold the pastry in half and cut it into strips. I tried to get a few process photos for you guys so you could see more of what I’m talking about.
Now twist the strips up, then wrap each strip in thin prosciutto, and bake until crispy!
You can also assemble these pretty twists ahead of time. Then just bake them up once guests begin to arrive. They can be served warm or at room temperature. Though I think they’re best warm, fresh out of the oven.
They’re crispy, cheesy, and totally addicting thanks to the addition of the salty olives.
So you see? These really are pretty close to being the perfect holiday appetizer. Just as great for Thanksgiving as they’ll be for all your upcoming holiday dinners…and even for nights spent decorating!!
Looking for other appetizer recipes? Here are a few ideas:
Crispy Bacon Wrapped Parmesan Brussels Sprouts
Whipped Goat Cheese with Warm Candied Bacon and Dates
5 Ingredient Cranberry Brie Cinnamon Puff Pastry Swirls
Lastly, if you make these Prosciutto and Cheese Pastry Twist, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Prosciutto and Cheese Pastry Twist
Servings: 24 twist
Calories Per Serving: 139 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 sheets (1 box) frozen puff pastry, thawed
- 8 ounces soft Brie, rind mostly removed and finely diced
- 1/4 cup grated parmesan
- 1 cup Mezzetta® Pitted Italian Castelvetrano Olives, finely chopped
- 1 tablespoon chopped fresh rosemary
- chili flakes
- 24 slices prosciutto
- thyme, for serving
Instructions
- 1. Preheat oven to 375° F. Line 2 baking sheets with parchment paper.2. Place both sheets of puffed pastry on a lightly floured counter. Evenly arrange 1/2 the brie over each pastry sheet. Gently spread the cheese over the puffed pastry with a knife. To each pastry sheet, add 1/2 of the parmesan, olives, rosemary, and chili flakes. Fold the pastry in half, then cut each into 12 (1/2 inch) wide strips. Pinch the ends to seal, then gently twist each strip several times to enclose the cheese. 3. Take a piece of prosciutto and wrap it around the twisted pastry. Repeat with the remaining twists. 4. Bake 20-25 minutes, rotating the pans halfway through. Serve warm or at room temperature…though I really do love them warm!
Can’t wait to make these! Any suggestions for an olive substitute? I love olives but my husband is not a fan… ill make some for myself but want to make some for him as well..
Hey Felicia,
Sun-died tomatoes would work well in place of the olives. I hope you love the recipe, please let me know if you give it a try! xTieghan
I’m not a fan of olives either, I was going to try chopped artichoke hearts but love the idea of sundried tomatoes. Think I’ll do both!!
Great idea!
All the guys loved these as a snack during the football game last Sunday! A little hard to assemble as I have hot hands but I just learned to out them in the fridge for a few minutes in between each step before baking. Did some with olives and some with sun dried tonatoes. Will definitely be making these again! Thanks for the tip Teigen❤ Your recipes have become a go-to for Sunday dinners and football games
Hi Felicia,
Fantastic! Thank you so much for making this recipe, I am so glad to hear it was enjoyed! Happy Holidays!? xx
Any tips for making ahead of time?
Hey Courtney,
I would assemble these ahead of time and then bake when you are ready to serve. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Delicious and loved by all! I was a little confused by the directions to fold the pastry in half and then cut 1/2″ strips. It didn’t say whether the strips were to be cut the long or short way so I cut them the short way which worked out great. Once they were cooked and cooled just a tad, I cut them in half again which made them just the right size. I will definitely make them again!! And p.s. Prep time was way more than 20 min….at least for me.
Hi Carole,
Wonderful! Love to hear that this recipe was a hit, thanks for making it! Have the best week:) xTieghan
I’m making them tomorrow and liked the idea of cutting them in half to make them smaller and more “bite size”!
I hope you love the recipe Jill!
Tried these for my Supper Club Christmas party last night and they were a HUGE hit! Thanks so much!
Hey Barbara,
Happy Sunday! Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! xTieghan
This is à fantastic receipe, my friends ask for it each time they come to my house. Thankyou..from France ?
Hi Florence,
I love to hear that you liked this recipe, thanks a lot for giving it a try! xTieghan
Just made these and they are honestly so delicious I had to keep my very picky husband away from them. Thank you! Curious about storage though if I wanted to put them away for tomorrow? Refrigerate or just airtight container and not refrigerate? Thanks!
Hey Angela,
Fantastic! I am so glad to hear that this recipe was enjoyed, thanks a lot for giving it a try! You can just store in an airtight container on the counter. Have the best week:) xTieghan
These were a disaster. The filling fell out when they were cut into strips. They were impossible to twist.
So sorry to hear this Rita, thanks for giving them a try! xTieghan
Do you think you could make these and then freeze them? Take them out to room temp and then bake?
Hey Christy,
Sure, I don’t see why that wouldn’t work for you. I hope you love this recipe, please let me know if you give it a try! xTieghan
Could you use a different kind of cheese?
Hey Stephanie,
Sure, you could use any cheese that you enjoy. I hope you love the recipe, please let me know if you give it a try! xTieghan
These were a HIT!!!! Went to a gals get-together last evening and I wanted an appie that was warm. I gave them a quick hit under the broiler to finish them off and really crisp the prosciutto. They do need to cool off a bit before eating and this wonderful combo of flavors just pops!! A great go-to recipe. You never disappoint!!
Hey Lynne,
I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan
Do you think you could use burrata ?? I don’t have brie!
Hey Cheryl,
I would probably choose a cheese that melts well, burrata might not be the best option. I hope you love the recipe. Happy Thanksgiving! xTieghan
Do you have a video or pictures for this one somewhere? I’m definitely overthinking the folding and twisting ?
I agree HA! It was not as easy as I expected it to be. I have not baked yet, but hopeful cheese “stuffing” will stay inside.
Though Tieghan does such an amazing job I too had wished there had been a video showing how she did that~
Hi Katie,
Sorry, I just have the photos listed above. I hope you love the recipe! Happy Thanksgiving! xTieghan
It is super delicious and easy to do especially for an aperitif !!
I’ll make it for sure!!
Miki x
https://www.littletasteofbeauty.com/
Thanks so much!
What would be a good substitute for a family that doesn’t like olives? I know! Blasphemy! Maybe pickles? Or something different like sausage crumbles or crab? Thanks so much they look divine!
You know, as I was reading the recipe I was thinking I would replace the olives with chopped fig or dates. A bit of a salty sweet twist.
Hey Ramey,
Honestly the options are endless, you could do pickles, sausage, peppers, sun-dried tomatoes, really whatever you like! I hope you love the recipe, please let me know if you give it a try! xTieghan
Happy Thanksgiving to you and yours for tomorrow. Xx
Thanks so much Kelly-Jane!