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Prosciutto and Gruyere Pinwheels
Recipe Type: Appetizer
Prep time:
Cook time:
Total time:
Serves: 30
Ingredients
- 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
- 4 ounces thinly-sliced prosciutto
- 2 tablespoons chopped fresh basil leaves or sage leaves
- 3/4 cup (packed) finely-grated Gruyère cheese (about 2 1/2 ounces)*
- 1 egg, beaten to blend
Instructions
- Place puff pastry sheet on work surface. Cut in half, forming two 9 1/2×4 3/4-inch rectangles.
- Arrange half of prosciutto on one (1) rectangle, leaving 1/2-inch border along one side. Sprinkle prosciutto with 1/2 of the fresh basil or sage, then top with 1/2 of Gruyere cheese. Brush plain border with egg glaze. Starting at long side opposite border, roll up pastry jelly-roll style, pressing gently to seal long edges. Wrap in plastic paper.
- Repeat with remaining pastry, prosciutto, basil or sage, cheese, and egg to form second log.
- Refrigerate pastry logs, seam sides down, until firm, at least 3 hours and up to 2 days.
- Position rack in center of oven and preheat to 400°F. Line 2 large baking sheets with parchment paper.
- Cut logs crosswise into 1/2-inch-thick rounds. Arrange rounds on prepared sheets, spacing 1-inch apart. Bake one sheet at a time until pastries are golden brown, about 16 minutes. Remove from oven using a metal spatula, transfer pastries to racks, and cool slightly. Serve warm.
- Makes approximately 30 pinwheels.