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Puff Pastry Grissini layered with Prosciutto di Parma and Parmigiano Reggiano, baked until flaky, crisp, and golden brown.
matthewcutolo

Puff Pastry Grissini with Prosciutto & Parmigiano

Flaky puff pastry grissini layered with Prosciutto di Parma, Parmigiano Reggiano, and black pepper, then baked until crisp and golden.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 16 grissini
Course: Appetizer
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 1 sheet puff pastry thawed
  • 5 –6 thin slices Prosciutto di Parma
  • Freshly grated Parmigiano Reggiano
  • Freshly ground black pepper q.b.
  • 1 egg yolk
  • 1 tsp water

Method
 

  1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
  2. On a lightly floured sheet of parchment paper, gently roll the puff pastry into a larger rectangle, about ⅛-inch thick. Trim the edges to create a clean rectangle.
  3. Arrange the prosciutto evenly over one half of the pastry. Generously grate Parmigiano Reggiano over the prosciutto and season with freshly ground black pepper.
  4. Fold the uncovered half of the pastry over the filling like a book. Gently press to flatten and seal.
  5. Using a sharp knife or pizza wheel, cut the pastry into strips about ½ inch wide. Twist each strip several times and arrange on the prepared baking sheet, leaving about 1 inch between each one.
  6. Refrigerate the baking sheet for 10 minutes to allow the pastry to firm up.
  7. Whisk together the egg yolk and water, then lightly brush each grissino with the egg wash.
  8. Bake for 15–18 minutes, or until deeply golden, puffed, and crisp.