Puff Pastry Ham & Cheese Bread Sticks

It’s so easy to turn some ready-rolled puff pastry into a bunch of delightful starters! Or you can also make it on your own following this easy recipe: easy-homemade-puff-pastry-dough/

Have some fun in the kitchen switching around some ingredients and trying out new fillings – and a few minutes later share these scrummy ham and cheese bread sticks with friends and family and they are also perfect for brunch or a buffet.

Serves: 4 | Preparation time: 20 mins | Cooking time: 15-20 mins

  • Ready-rolled puff pastry: 320 g (about 1 standard-sized roll)
  • Cooked Ham: 150 g
  • Mozzarella or smoked scamorza or provolone: 80 g
  • Parmigiano Reggiano, grated: 50 g
  • Eggs: 1
  • A pinch of salt


Tip: Before anything else, if you are going to use Mozzarella, open and leave it to drain in a pasta strainer for a few minutes. Squeeze it gently with your hands and dry it with some kitchen paper. In this way, the mozzarella won’t release too much water and your puff pastry won’t turn out soggy.

Pre-heat the oven at 180°C.

In a bowl beat up the egg along with a tbsp of water.

Brush the surface of the puff pastry with the mixture of eggs and water, keeping aside a bit to brush them before baking and sprinkle a generous handful of grated Parmigiano.

Tip: Prick the puff pastry with the prongs of a fork so that it doesn’t retain moisture and doesn’t swell up during baking.

Cut the puff pastry into strips about 1,5 cm wide.

Cut the ham in strips of roughly the same width and dice the mozzarella or scamorza into small cubes.

Place a bit of ham and some mozzarella cubes on some strips of puff pastry. Roll up each puff pastry strips by folding it in on the long side, then press the edges together at the ends to close them. Your bread sticks should have the shape of an elongated cigar.

Gently lift one end of the bread sticks and turn it clock-wise a couple of times, until they curl into a small helix.

Place them on an oven tray lined with baking paper.

Brush each of them again with egg and water mixture, then sprinkle on top a pinch of salt and another handful of grated Parmigiano.

Bake at 180°C for 10-15 minutes and leave them to cool a little before serving.

Tip: To alternate the flavours a bit, you can also crumble some thin slices of salami in a mixer or with a knife and then stuff some bread sticks.

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