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Prosciutto and Parmigiano Puffs

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“These delicious little appetizers are very easy to put together! Everyone always really enjoys them on an appetizer tray. They also freeze very well so they are a great make ahead!”
READY IN:
35mins
YIELD:
18-24 puffs
UNITS:
US

Ingredients Nutrition

Directions

  1. Roll the puff pastry into a very thin rectangle on a lightly floured surface.
  2. Sprinkle with the Parmgiano-Reggiano and pepper. (make sure the fan isn't blowing your way, haha, I forgot mine was on and "the answer my friend" was not the only thing that was blowin in the wind! DOH!).
  3. Arrange the prosciutto over the cheese to cover the entire surface. Cut into 3 inch triangles with a pizza cutter. (I cut it into 3 inch squares first and then in half diagonally to make triangles).
  4. Roll the triangles up from the wide end, enclosing the cheese and proscuitto.
  5. Arrange on a baking sheet and shape into crescents. Brush with the egg and sprinkle with the Grana Padano. Bake at 375*F for 20 minutes until golden and crisp.

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