Crispy Fig Puff Pastry Cheese Straws
The easiest holiday bite! Store-bought puff pastry is spread with fig jam and layered with salty prosciutto and creamy fontina cheese. These puff pastry cheese straws look so festive served upright in pretty glass on a holiday buffet.
Servings 16 cheese straws
Ingredients
- 1 package puff pastry
- ½ cup fig butter or jam
- 1 cup fontina cheese grated
- ¼ cup parmesan cheese grated; divided
- 4 slices prosciutto
- 1 egg beaten
- 1 teaspoon water
- ½ cup pistachios chopped
Instructions
- Preheat the oven to 400°. Line a baking sheet with parchment paper.
- Defrost the puff pastry according to package directions.1 package puff pastry
- Brush a board or the counter lightly with flour.
- Roll the puff pastry out on the board.
- Spread the fig jam to the edges of the puff pastry.1/2 cup fig butter or jam
- Sprinkle over the grated fontina first and then most of the parmesan (leave a bit for sprinkling on top).1 cup fontina cheese, 1/4 cup parmesan cheese
- Top with slices of prosciutto.4 slices prosciutto
- Use a sharp knife or pizza cutter to cut the puff pastry into 8 or 9 strips, about 1" wide. You might have to separate some of the prosciutto by hand if it sticks to the pizza cutter [see below*].
- Start twisting each strip in opposite directions like you're unwrapping a piece of candy. Do your best to keep the filling "inside" and don't worry if the pastry doesn't look perfect. They'll look great once baked!
- Mix the beaten egg with water.1 egg, 1 teaspoon water
- Lay each puff pastry straw on the prepped baking sheet. Brush with the egg wash. Sprinkle over chopped pistachios and a little more parmesan cheese.1/2 cup pistachios
- Bake until golden brown about 10-12 minutes. Cool on the baking sheet until crispy. I love serving these upright in a tall glass or wide mouth vase.
Notes
*You can also try using some cooking spray on the pizza cutter to help resist the prosciutto from sticking.
