Inspired by Manchego Scones with Prosciutto Topped with Fig Jam from Chef Sondra Bernstein at The Girl and the Fig

Defrost the puff pastry in the refrigerator until pliable, or overnight.

Line two sheet pans (approximately 12” × 17”) with parchment paper. Heat the oven to 375oF. Have all ingredients in place before removing one sheet of puff pastry from the fridge. Leave the other piece covered in the refrigerator.

Roll out the puff pastry on a lightly floured surface to a rectangle about 1⁄8" thick. Spread half of the fig jam (about 3 tablespoons) evenly over the dough. Tear three slices of ham into strips, and lay them on top of the jammy surface. Sprinkle evenly with half the cheese. Using your hands, gently press the ham and cheese into the dough.

Trim the ends so you have a neat rectangle, then cut it into 11⁄2-inch-wide strips parallel to the shorter side of the dough. Hold the ends of a strip, and twist them in opposite directions to shape. Lightly pinch the ends for a tight twist, and place on a baking sheet. Repeat with the remaining strips, placing them about 1 inch apart. Chill the twists while preparing the other piece of dough in exactly the same way, using the remaining ingredients.

Bake for 20 to 25 minutes, until the cheese melts and the dough is a light brown. Let the twists cool slightly, to release easily from the parchment. Serve warm.

Written by Emily Gold
Photography by Greg Nesbit