2 Puff Pastry Sheets thawed
1/4 cup 9°80° Wild Cilantro + additional for sauce
1/4 cup 9°80° Garlic Mustard + additional for sauce
1/2 cup fresh grated parmesan cheese
1/2 lb cooked prosciutto or pancetta
Flour for rolling area
Extra Virgin Olive Oil for sauces
Preheat the oven to 375°F. Prepare 2 baking sheets by lining them with silicone baking sheets or parchment paper.
Dust your rolling area, parchment paper or pastry mat with flour. Place the puff pastry on top and lightly dust the top of the dough with flour. Roll into a 10- to 12-inch rectangle.
Combine 9°80° Wild Cilantro and Garlic Mustard and spread over each sheet to the edges. Sprinkle an even layer of parmesan over the sauces and puff pastry. Divide the prosciutto over each sheet.
Cover the puff pastry with a sheet of parchment paper and lightly press the toppings into the pastry.
Using a sharp knife or pastry cutter, slice each puff pastry crosswise into 8 strips. Twist each strip into a spiral and transfer to the parchment-lined pans. Be sure to leave about 1 inch of space between each strip. Brush the puff pastry with the egg wash.
Bake for 18 minutes, or until the straws are puffed and golden brown. Serve immediately.
Garlic Mustard Sauce - Mix 1-2 tablespoons of 9°80° Garlic Mustard with 1/4 cup of mayonnaise.
Wild Cilantro Sauce - Combine EVOO with 9°80° Wild Cilantro for a delicious dipping sauce!