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  • Prosciutto/Gruyere Puff Pastry Pinwheels

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    Prosciutto/Gruyere Puff Pastry Pinwheels
    Prep time:
    Cook time:
    Servings: 8-10
    by david spottiswood
    19 recipes
    		 >
    Makes about 35 pinwheels that puff to about 1-1/2" diameter

    Ingredients

    • 1 sheet Pepperidge Farms frozen puff pastry (1/2 of a 17.3 oz.pkg.), thawed in the refrigerator
    • 4 oz. thinly sliced prosciutto (I bot mine at Costco and used 6 sheets altogether)
    • 2 T chopped fresh basil
    • 3 oz finely grated Gruyere
    • 1 egg beaten

    Directions

    1. unfold pastry sheet to its 9" x 9" dimensions
    2. cut sheet in half so you have two 4-1/2" x 9" sheets
    3. spread half the prosciutto slices (e.g., 3 of the Costco slices) to cover pastry except for a 1/2" strip along one long side
    4. sprinkle prosciutto with half the chopped basil
    5. top with half the cheese
    6. brush the 1/2" wide bare strip with egg glaze
    7. starting with the long side away from the bare strip, roll up the pastry so that you have a long tube
    8. press to seal the long edge
    9. wrap in plastic wrap
    10. do the same thing with the second 4-1/2" x 9" sheet
    11. refrigerate for at least several hours to firm (I made mine in the morning and since little glaze is used, I used the remainder of the beaten egg in my breakfast omelet)
    12. Preheat oven to 400
    13. slice each log into 1/2" rounds
    14. place the rounds from one log onto a baking sheet lined with parchment paper - leave space for expansion
    15. bake for about 16 minutes
    16. serve warm

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