Riesling Sekt Goldberg brut

Ingredients

• 275 gpuff pastry (refrigerated)
• 100 gProsciutto di Parma
• 1 pieceegg
• 30 gParmesan, finely grated
• 1 pinchfreshly ground pepper

Preparation

1. 1Preheat the oven to 200°C (top/bottom heat) and line a baking sheet with parchment paper.
2. 2Unroll the puff pastry directly from the refrigerator and cut into lengthwise strips approximately 2 cm wide.
3. 3Halve the slices of prosciutto lengthwise and distribute them evenly over the pastry strips.
4. 4Carefully take hold of each strip at both ends and twist them into a spiral shape.
5. 5Place the twists on the baking sheet, leaving enough space between them.
6. 6Whisk the egg and brush the puff pastry twists evenly with it.
7. 7Sprinkle with the finely grated Parmesan and a touch of pepper.
8. 8Bake in the preheated oven for approximately 12 to 15 minutes until golden brown and crispy, then let cool briefly before serving.