Manchego, Spanish Ham & Olive Puff Pastry Twists

Crisp, buttery puff pastry layered with nutty Manchego, Serrano ham, olives and a touch of Dijon, then twisted and baked until deeply golden. These savory pastries come together with just a handful of ingredients but feel special enough for entertaining. Serve them warm as part of a tapas spread, with cocktails, or alongside a simple salad for an easy lunch.

Makes: 12–16 twists

Prep Time: 15 minutes
Cook Time: 15–18 minutes

Ingredients:

2 sheets frozen puff pastry, thawed but still cold

2 tablespoons Dijon mustard

3/4 cup finely grated Manchego cheese, plus more for finishing

1/4 cup thinly sliced pitted Spanish olives

2 teaspoons fresh thyme leaves, optional

Kosher salt

Freshly ground black pepper

3–4 ounces thinly sliced Serrano ham

1 large egg, beaten with 1 teaspoon water

Method:

Preheat the oven to 400°F. Line a baking sheet with parchment paper. Place the puff pastry sheets on a lightly floured work surface and gently roll each into approximately a 10 x 12-inch rectangle.

Spread the Dijon in a thin, even layer over one of the rectangles. Sprinkle with the Manchego, olives, thyme, salt and a few grinds of black pepper. Arrange the Serrano ham in an even layer over the cheese. Brush the edges of the pastry with the egg wash then place the second pastry sheet over the ham and gently roll over the pastry with a rolling pin to press the layers together.

Using a sharp knife or pizza cutter, cut the pastry into 1-inch-wide strips. Holding each strip at both ends, gently twist 3–4 times.

Transfer the twists to the prepared sheet pan, leaving space between them. Brush with the egg wash and sprinkle with a little additional Manchego. Bake for 15–18 minutes, or until puffed, crisp and deeply golden.

Let cool for a few minutes before serving. They're delicious warm or at room temperature.

Cook's Notes:

• Keep the pastry cold. Puff pastry rises best when it goes into the oven chilled. If it becomes soft or sticky while you're working, refrigerate it for 10–15 minutes before baking.

• Go easy on the salt. Serrano ham and Manchego are both naturally salty, so taste before adding any flaky salt.

• Grate the Manchego finely. It melts more evenly and helps hold the layers together when you twist the pastry.

• Don't overfill. A relatively thin layer of ham and cheese makes the twists easier to shape and helps them bake up crisp rather than heavy.

• Make them ahead. Assemble and shape the twists several hours in advance, cover and refrigerate, then brush with egg wash and bake just before serving.

• For serving: Pair with quince paste (membrillo), Marcona almonds, olives, or a simple dish of honey for a Spanish-inspired appetizer spread.