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Prosciutto twists

Prosciutto twists


These elegant nibbles are super-easy to put together — use any cheeses you like.

  • Feeds 10 Feeds 10
  • Ready in 50 minutes

Each serving contains

  • Energy
    1105kj 266kcal
  • Fat
    High 27%
  • Saturates
    High 45%
  • Sugar
    Low 3%
  • Salt
    Med 15%

% of adult’s reference intake | Carbohydrates per serving : 16g


  • 1 garlic bulb
  • ½ tsp Co-op olive oil
  • 375g Co-op ready rolled puff pastry
  • 2 tbsp Co-op Italian mascarpone
  • 50g Co-op French Roquefort, crumbled
  • 30g Co-op walnuts, toasted and finely chopped
  • 80g pack Co-op prosciutto crudo
  • 1 Co-op British free range egg, beaten
  • 2 tbsp grated Co-op Parmigiano Reggiano
  • 150ml reduced fat soured cream


  1. Preheat the oven to 200°C/fan 180°C/Gas 6. Cut the top off the garlic bulb, drizzle over the olive oil, then wrap in foil. Bake for 40 mins, until soft.
  2. Lay the pastry vertically, then cut it in half horizontally. Spread the mascarpone on one piece, leaving a border round the edge. Sprinkle over half the Roquefort and walnuts, then top with the prosciutto.
  3. Brush the border with the egg, then put the other piece of pastry on top and press down the edges to seal. Lightly roll with a rolling pin until about 0.5cm thick, then brush with more egg and sprinkle over the remaining blue cheese and walnuts. Cut into 10 strips.
  4. Twist both ends of each strip a few times in opposite directions, then place on a lined baking tray. Brush with more egg and sprinkle over the grated Parmigiano Reggiano, then bake for 18-20 mins, until golden and crisp.
  5. Squeeze out the roasted garlic and mix with the soured cream. Season, then serve alongside the twists.

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