Prosciutto and Gruyere Pastry Pinwheels
(from kwadswor’s recipe box)
Source: whatscookingamerica.net
Prep time: 15 minutes
Cook time: 20 minutes
Serves 15 people
Categories: appetizer
Ingredients
- 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
- 4 ounces thinly sliced prosciutto
- 2 tablespoons chopped fresh basil or sage
- 3/4 cup (packed) finely grated Gruyère cheese (about 2 1/2 ounces)
- 1 eggs, beaten to blend
Directions
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Place puff pastry sheet on work surface. Cut in half, forming two 9 1/2×4 3/4-inch rectangles.
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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.
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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.
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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.
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Makes approximately 30 pinwheels.