pesto parmesan prosciutto pastry twists.

this recipe post is brought to you by the letter P!

and only 5 ingredients!

(^^^ real glad elmo's episode in that link above was about the potty..haha. i was just going to say how apparently so many great things start with the letter P. i suppose the potty is pretty great in its own special way, too.)

also: peter just asked if what's in that cup was melted butter for dipping..........🙈

oh the things you don't really notice about a photo until the last second.

it was a very bright BEER. i do not dip my pastries in melted butter, and i don't really recommend that to others. but that's your prerogative. [<< ooo, P word]

these twists are inspired by a delicious ham and pesto treat that my mom's friend makes around the holidays. i'd been wanting to twist something up into puff pastry so this seemed ideal! i made these right after christmas and they stayed moist and delicious in a container until new year's eve!

and the eaters of these puffy twists were delighted! it's great when something so enjoyable to everyone is so super easy to make. grrrreat successsss.

just unfold your puff pastry sheets, brush with olive oil, spread pesto, add prosciutto, sprinkle parmesan, twist, and bake!

they come out so puffy and perfectly savory and satisfying. i even cut them in half again after baking, so you can stretch this recipe quite a way and get about 24 little twists.

the puff pastry is soo buttery and don't even need a side of melted butter for dipping!! 😉

(please refer to the melted butter mix-up above if you missed that tidbit.)

it was a little bit tough to slice through the prosciutto without it wiggling around. gently press the slice of prosciutto down so it stays in place. a serrated knife actually helped a bit.

then twist baby twist.

and sprinkle with more parmesan cheeeez!

one of the greatest things in life are those cheese crusters that occur on sides of grilled cheese sandwiches, nachos, and these twists!

i purposely put cheese on the edges of all those items so it will crisp up into its own little crunchy cheesy side snack.

back in my starbucks days, we'd put the stray crumbles of cheddar cheese that fell off the frozen breakfast sandwiches onto parchment and heat em in the oven for a crispy cheese cruster morsel of delight. i think that era of cheese pilfering is the reason i call those, "cheese crusters...." who said that? what's a cruster? whitney was that you? nicole??

anyhow, y'all should try making these! and you can use this pesto recipe while you're at it!😉

PHENOMENAL! pip pip!

Pesto Parmesan Prosciutto Puff Pastry Twists

Makes 8 - 12 Twists

Time: 30 minutes


  • 2 thawed puff pastry sheets (I use Pepperidge Farm)
  • 1 - 2 TB olive oil, for brushing
  • 2/3 cup fresh pesto
  • 1/3 cup shredded parmesan cheese
  • 6 - 8 thin slices of prosciutto


Preheat oven to 375 degrees F.  Lay the thawed puff pastry sheets (unfolded) flat on parchment paper on top of a large cutting board. Lightly brush the surface of the pastry sheets with olive oil. Spread a thin layer of pesto across the sheets, staying about 1/4 inch away from the edges. Lay the prosciutto slices on top. Sprinkle with a handful of parmesan cheese. 

Make sure the parchment and pastry sheets are on a cutting board. Using a serrated knife or pizza cutter, slice the sheet into 4 to 6 equal strips. Slicing into 6 strips per sheet makes a few more twists, and the size is a little better. I preferred the twists in thinner slices.

Holding both ends of the strip in each hand, begin twisting in opposite directions. Keep twisting until the pesto and prosciutto is all twisted up inside the pastry. Fold over the very ends of the twist and press firmly just to keep it somewhat enclosed.

Place all twists on the parchment paper on a baking sheet and sprinkle with remaining parmesan cheese. 

Bake for about 13 minutes for puffy, tender twists (as seen in these photos). Bake a few minutes longer if you'd like them a bit crunchier.




spicy baked eggs with potato & prosciutto.

christmas morning breakfast is served.

my family generally has cinnamon rolls for breakfast on christmas morning, but these little baked eggs are a scrumptious savory option, in individual servings to boot!

beneath the happy little egg sits a layer of crispy red potatoes, a creamy mixture of plain greek yogurt and sharp cheddar, and spicy chile slices. this is all enveloped in a hug of prosciutto, sprinkled with sea salt, black pepper, and chives.

these baked eggs are deeeelicious, hearty, and satisfying.  once you have all your ingredients prepared, they are super easy to assemble.  if you have your potatoes cooked in advance, you could put these together in about 15 minutes before baking.  i'm into that!  

this recipe is adapted from one of the most beautiful cookbooks i have ever laid eyes on.  everyone must know about it. one of my old roommates, eva (who has an awesome life lately, sailing all around cooking on a sailboat while the captain leads photography classes, between other amazing travels & adventures) had a copy of this book, what katie ate.  i would just sink into the couch on a rainy day and pour over every page.  it is amazing. every rustic and cozy detail makes me want to jump inside and live in katie's kitchen. 

i made these baked eggs once last year and they were a winner.  they're pretty heavy, so i decided to try using plain greek yogurt in place of the heavy cream it regularly calls for in the base.  i was a little hesitant to put yogurt in the oven, but pete and i both thought it worked well.  just dunk some crusty toasts into that spicy egg tater goodness, and all is right in the world.

these are so tasty and pretty simple to make.  you might have most of these ingredients in your kitchen already!  the individual servings are great, too.  one ramekin is super filling.  you can multiply the recipe depending how many people you'd like to serve.

i'm always slightly sketched out by egg whites, but enough time in the oven will cook these all the way through.  i'd highly recommend having some crunchy slices of toast to serve alongside this for dipping/scooping, but you can eat it on its own, too.

the prosciutto holds everything together and gets wonderfully crisp on the edges.  this meal has a variety of textures going on, and i love that about it.  i probably would not make this if it weren't for the crunchy potatoes and crispy prosciutto that you get in each bite.  the spicy chile really brings all the flavor together, too.  even just a little bit of sliced chile in here gives the whole thing a good amount of heat.  what i used here is actually a jalapeño that had been drying for a couple of months. green jalapeños turn completely red after a while!  have you seen that before?  crazy little chameleon. 

such a lovely little savory morsel! 

you could make this alongside those cinnamon rolls that i mentioned if you simply cannot choose between sweet & savory.  just allow enough time for a christmas cat nap, of course.

Spicy Baked Eggs with Potato & Prosciutto

Serves 2

Total time: 1 hour (Cook potatoes in advance to save about 25 minutes)


  • 3-5 small red potatoes, washed (I prefer the skins on; remove skins if desired)
  • 6 slices prosciutto
  • 1 cup plain Greek yogurt (2% fat content or higher)
  • 3/4 cup shredded sharp cheddar cheese
  • 1/2 tsp. sea salt
  • 1/2 tsp. black pepper
  • 1 red chile or jalapeño (seeds removed), sliced thinly
  • 2 large eggs
  • fresh chives, sliced
  • 1 TB olive oil


Boil a pot of water with a dash of salt.  With a slotted spoon, add the washed potatoes to the boiling water. Simmer on medium-low heat for about 20 minutes, until the potatoes are just tender.  Strain the potatoes and let cool.  Slice into 1/4 inch rounds and set aside.  This step can be done a day in advance to speed up the preparation process.

Heat 1 tablespoon of olive oil in a skillet on medium heat.  Add the sliced potatoes and allow them to brown, flipping with a spatula every 2-3 minutes.  When they are golden and lightly crisp, remove from the skillet and set on a paper towel to drain the oil.

Grease 2 medium sized heat-proof ramekins with olive oil.  Place a couple of layers of fried potatoes at the bottom of the dishes, then line the inner circumference of the ramekin with a few torn slices of prosciutto.  

Preheat the oven to 400 degrees F.

In a bowl, mix the Greek yogurt, shredded cheddar, salt and pepper together with a spoon. Divide the mixture into the two dishes and add the sliced chile or jalapeño on top.  Add a sprinkling of extra shredded cheddar.  Carefully crack an egg into each dish.

Place the ramekins in a baking dish, brownie pan, or casserole dish.  Pour water into the pan until it comes half-way up the sides of the ramekins.  Bake for about 20 minutes until the egg white has set, and the yolk still looks partially runny. 

CAREFULLY remove the baking dish from the oven.  It is going to be SOO hot.  Place each ramekin onto a pot holder, plate, or kitchen towel.  Garnish with fresh chives and extra black pepper. Serve immediately with rustic bread or crunchy toast.