Puff pastry twists with cream cheese, mozzarella and coppa make the perfect snack or appetiser – easy to make and ready for the oven in under 10 minutes. These twisted puff pastry sticks are ideal for summer parties, graduation celebrations, New Year’s Eve nibbles or simply as a light bite with a glass of chilled Chardonnay.
Serve them on their own or with a dip – a spicy salsa, a fresh garlic dressing, aioli or similar.
The puff pastry is spread with a creamy flavoured cream cheese – peppery or with herbs – then sprinkled with grated mozzarella and topped with slices of coppa. It is folded, cut into strips, twisted and baked until golden and crisp.
The result is an irresistible combination of flaky pastry, creamy cheese, melted mozzarella and the rich flavour of coppa – a simple yet remarkably good snack that will impress your guests.
Puff pastry twists with cream cheese and coppa
Ingredients
- 1 roll ready-rolled puff pastry
- 3 tbsp flavoured cream cheese Danish pikantost (peppery) or a garlic-and-herb cream cheese
- 6 slices coppa thinly sliced cured pork neck
- 100 g grated mozzarella
- Beaten egg, for brushing
- Sesame seeds
Method
- Unroll the puff pastry on the paper it comes rolled in and roll over it 5-6 times with a rolling pin, so the pastry flattens out and becomes slightly thinner.You don’t need to press hard as such – just give it a few passes.
- Spread the whole sheet with the flavoured cream cheese, right out to the edges.
- Lay the slices of coppa over one half of the pastry, lengthways, and scatter the mozzarella on top.
- Fold the other half of the pastry over the filling, so you end up with more or less a square.See the video above the recipe if you need to.
- Cut the pastry into strips about 1 cm wide – roughly 16 strips.A pizza cutter makes this easiest. Press down firmly as you cut; the coppa needs a little extra pressure to cut through.
- Twist each strip and set them on a baking tray lined with baking paper.
- Brush with beaten egg, sprinkle with sesame seeds and bake in a preheated conventional oven (top and bottom heat) at 200°C for about 12-14 minutes – or until golden and crisp.Serve warm or cold, with a little dip on the side if you like.
Nutrition
Premium
Hej Diana
Kan disse butterdejsstænger fryses, tages op når de skal bruges og varmes så de bliver sprøde og lækre igen.
Vh Dorthe
Hej Dorthe
Jeg har desværre ikke prøvet, så der må jeg være dig svar skyldig 🙂
Warm wishes, Dianna
Hvordan opbevare Man dem bedst
Hej Alexandra
De smager bedst nylavet. Ellers skal de på køl, men så bliver de bløde og skal derfor lunes i ovnen for at blive sprøde igen:)
Warm wishes, Dianna
Hvor køber man Coppa i nordjylland 😉