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Proscuitto-Asiago Cheese Straws

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Proscuitto-Asiago Cheese Straws

Proscuitto-Asiago Cheese Straws
Aimee Herring
Provided by:
total prep


  • Unsalted butter for greasing baking sheets
  • 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
  • 1 large eggs, lightly beaten
  • 4 ounces Asiago cheese, finely shredded (about 1 cup)
  • 4 very thinly cut slices Prosciutto di Parma or Prosciutto San Daniele (2 ounces)
  • Coarse sea salt


  • Preheat oven to 425°F with rack in middle. Grease 2 baking sheets.
  • On a lightly floured work surface, roll out pastry into a 14- by 12-inch rectangle and brush with some egg wash. Cut pastry in half crosswise, forming two 12- by 7-inch rectangles. Sprinkle cheese over 1 rectangle and top with prosciutto, then top with second rectangle, egg-wash side down. Gently roll out pastry slightly so that layers adhere and any air pockets are forced out (rectangle should be about 12 1/2 by 7 1/2 inches). Brush with some remaining egg wash and lightly sprinkle with salt.
  • Using a sharp knife, trim ends of rectangle to make even, then cut pastry into strips about 7 1/2 inches long and 1/2 inch wide. Twist strips and arrange on baking sheets, about 1 inch apart, pressing ends onto sheet to keep strips twisted.
  • Bake until golden, 8 to 10 minutes. Serve warm or at room temperature.