Parmesan and Crispy Prosciutto Tower
Published Dec. 9, 2024
- Total Time
- 50 minutes
- Prep Time
- 5 minutes
- Cook Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1(9- to 14-ounce) sheet puff pastry, thawed but still cold
- 1large egg, beaten with a pinch of salt
- A few fresh rosemary sprigs and sage leaves
- Black pepper
- 6thin slices prosciutto
- Wedge of Parmesan, for shaving
Preparation
- Step 1
Heat the oven to 425 degrees. Cut two pieces of parchment paper each the size of a sheet pan, then transfer one to a work surface and one to a sheet pan. Unroll the puff pastry on top of the parchment on the work surface. Cut the puff pastry into 3-inch squares, then cut each square diagonally to create two triangles. Transfer the parchment with the pastry to a sheet pan.
- Step 2
Spread the pastries out on the parchment. Brush with the beaten egg. Pluck some of the leaves from the rosemary and sage sprigs and place three or four leaves on each triangle. Brush with more egg to adhere, then sprinkle generously with black pepper. Refrigerate until Step 4.
- Step 3
On the second parchment-lined sheet pan, arrange the slices of prosciutto in a single layer, ripping as needed to fit.
- Step 4
Bake the puff pastry on the upper rack and the prosciutto on the bottom rack until the puff pastry tops and bottoms are golden and the prosciutto is wrinkled and crisp, 10 to 13 minutes. Let cool completely. (These can be made 2 hours ahead and left out at room temperature.)
- Step 5
On a medium plate or shallow bowl, arrange one layer of about six pastries. Top with a few pieces of prosciutto. Use a vegetable peeler to shave long curls of the Parmesan over top. Repeat with layers of puffs, prosciutto and Parmesan, using fewer puffs in each layer to form a pyramid that peaks with one or two puffs. (Alternatively, mix everything together in a bowl like chips.)
Private Notes
Comments
I can't wait to try this, but I also can't help but think I'd enjoy trying to incorporate the prosciutto and Parmesan directly into the pastry triangles, perhaps with just a simple fold-over. I think I'd crisp the prosciutto first... thinking out loud!
I needed hors d’œuvres for 30 peeps, so like Jim found it more practical to incorporate cheese/prosciutto into the puff, rolled like a cigar, sliced small and sprinkled ground pepper. I did follow the instructions re the prosciutto and found Cooking the slices at that temperature for that long ruined it. I had to sub in bacon found at bottom of freezer. It didn’t look burned but the flavor was awful. I recommend keeping a very close eye on it, I’d say 5 min max - or test w one slice.
It was very easy to make and very easy to impress folks with. Burned the prosciutto- it definitely needs less time than what the recipe calls for. Also needs some salt flakes on the pastries right before it goes in the oven.
These were so simple and so delicious. Just brilliant. This is a keeper.
My guests raved about this. It was tasty to be sure, but the presentation is the show-stopper. And super-easy and quick to throw together. I thought the amount of herbs I used would overwhelm, but they didn't at all, so feel free to go heavy. I think some additional fried sage leafs sprinkled on top would be delightful.
These were very easy to make and looked impressive, but I found them taste a bit bland. I’d recommend a sprinkle of salt on the pastry before cooking