Cheesy Prune & Prosciutto Puff Pastry Twists

A ‘twist’ on that vintage appetizer of bacon-wrapped prunes! These elevated party snacks showcase a tangy prune compote paired with salty prosciutto, orange zest and a sprinkling of cheese, all wrapped up in puff pastry.

Delicious as a snack or appetizer, you’ll find these are a delightful addition to holiday grazing boards.

Recipe courtesy of Aimee Bourque @aimeebourque

Servings: 12
Prep Time:
Cook Time:


  • 1/2 cup (125 mL) California Prunes
  • 2 teaspoons (10mL) lemon juice
  • 1/2 lb (250g) frozen puff pastry (one sheet), thawed
  • 1 orange
  • 4 slices prosciutto
  • 3 tablespoons (45mL) freshly grated parmesan cheese
  • 1 teaspoon (5mL) fresh thyme leaves
  • 1 egg, beaten
  • 1 tablespoon (15mL) poppy seeds


  1. Preheat the oven to 375ºF (190ºC). Line two rimmed baking trays with parchment paper.
  2. Finely chop the California Prunes, then transfer to a small bowl. Add the lemon juice and mash with a fork to achieve a simple compote.
  3. On a sheet of parchment paper, roll the puff pastry into a rectangle approximately 12×14 inches.
  4. Evenly spread the prune compote over the bottom half of the puff pastry, leaving a bit of room around the edges.
  5. Zest an orange onto the prune compote, then lay the strips of prosciutto in rows on top.
  6. Sprinkle the parmesan cheese and the thyme leaves evenly on top of the prosciutto.
  7. Brush around all the edges of the puff pastry. Fold the top half over onto the filling. Use the rolling pin to press down gently so the filling gets compressed between the layers of pastry.
  8. Brush the top of the pastry with beaten egg. Sprinkle the poppyseeds evenly over the top.
  9. Using a very sharp knife, cut the filled pastry into 1/2 inch strips. Twist each strip several times to achieve a spiral, then place on the prepared pan and press the ends to seal. Repeat until all the strips of pastry have been formed into twists.
  10. Chill the twists for 10 minutes in the freezer. At this point the twists can be frozen completely, and kept, well wrapped for 6-8 weeks.
  11. To Bake: brush the twists with remaining egg wash and sprinkle lightly with flaky salt.
  12. Bake, one sheet at a time on the middle rack of the oven, for 15-17 minutes or until golden brown and crisp. Check once during the baking to ensure the bottoms are not getting too dark. It they are, use a pair of tongs to flip the twists.
  13. Cool before serving. Serve warm.

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