Puff pastry twists with cream cheese and coppa

An easy recipe for twisted puff pastry sticks with flavoured cream cheese, coppa and mozzarella.

Course Appetiser, Bread, Side dish, Snack

Cuisine Danish, Italian

Nøgleord Coppa, Puff pastry, Puff pastry twists

Total Time 20

Servings twists

Calories 124kcal

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

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.