I created these cheese and prosciutto swirls for a private chef client whose teenage children were rowers and needed high-protein snacks they’d actually want to eat. They taste far more indulgent than they are: flaky, golden puff pastry wrapped around a savoury filling of cottage cheese, Parmesan, chives and prosciutto. Made at the start of the week and kept in the fridge, they’re an easy grab-and-go snack for busy days, training or lunchboxes.
The filling is where the protein comes from. Cottage cheese gives a creamy base, Parmesan adds depth and a salty, savoury flavour, and prosciutto brings even more protein along with that lovely cured richness. Chives keep it fresh. If your cottage cheese looks quite wet, drain off any excess liquid first, or blitz it until smooth. A drier filling stops the pastry going soggy and helps the swirls hold their shape.
Folding the pastry like a book is the simplest way to build these. Spread the filling over one half, layer the prosciutto on top, then fold the other half over before cutting into strips. When you roll each piece, keep it gentle rather than tight, which gives the pastry room to puff up in the oven. Keep the pastry cold as you work. If it starts to feel soft, pop it back in the fridge for ten minutes before cutting and rolling, and you’ll get much neater, flakier swirls. Brush generously with beaten egg for a glossy, golden finish.
These are a brilliant high-protein snack for children, teenagers and anyone with an active lifestyle, and they work just as well as a picnic, brunch or party bite. Once cooled, keep them in an airtight container in the fridge for up to three days. They’re good cold, but a few minutes in a hot oven will bring back the crisp pastry. You can also freeze them unbaked on a tray, then bake straight from frozen, adding a few extra minutes to the cooking time.
recipe
Servings:
12 swirls
Cook time:
Ingredients
200g cottage cheese
50g Parmesan, finely grated
2 tbsp chopped chives
5 slices prosciutto
1 sheet ready-rolled puff pastry
1 egg, beaten
Method
1. Preheat the oven to 180°C (160°C fan).
2. Mix the cottage cheese, Parmesan and chives in a bowl.
3. Unroll the pastry and fold it like a book to mark a centre line, then unfold. Spread the cheese mixture over one half.
4. Lay the prosciutto over the mixture, overlapping slightly.
5. Fold the empty half over the top. Cut down the centre, then cut each half again to make 4 strips. Cut each strip into 3, giving 12 pieces.
6. Gently roll each piece into a swirl, without squeezing too tightly.
7. Place on a baking tray with space between each, and brush generously with beaten egg.
8. Bake for around 20 minutes, until puffed and golden.