Prosciutto Roll-Ups

My all-time favourite festive snack, next to sausage rolls, of course.

Sweet, salty and crisp, these attractive nibbles make a fabulous appetizer passed around just as they are. Or, add a pile of these to a festive grazing board for a special treat.


1 pack of good quality, ready-rolled puff pastry

Honey mustard (or equal parts honey and dijon mustard, mixed together)

6 slices prosciutto

Parmesan cheese

1 egg, beaten


Leave the puff pastry on the counter for about 20 minutes to soften, then unroll. Brush lightly with honey mustard (about 1.5 tbsp) and lay the prosciutto on in a single layer. Grate over a generous layer of parmesan cheese.

Roll up along the long edge to create a log.

Tip: Rolling up the long edge gives you more, smaller pieces. Roll up along the short end for fewer, wider pieces.

Now place the rolled pastry log in the freezer for 10 – 20 minutes to firm up.

Slice into 1cm slices and place on a baking tray lined with parchment. Freeze solid, then transfer to freezer bags or airtight containers and freeze until needed.

Tip: If your knife isn’t sharp enough or if the pieces aren’t slicing neatly, freeze the log until almost completely solid then try again.

Make ahead: Prosciutto roll-ups can be frozen up to 2 months ahead. Bake straight from frozen.

To bake, transfer pieces to a parchment-lined baking tray, leaving some room between each. Brush lightly with beaten egg. Bake at 375F / 190C / 175C Fan, in the top third of the oven, for 10 – 12 minutes or until puffed and golden. Serve.

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