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Photo courtesy of
Mangia Bene Pasta.
The recipe is from the April
Bon Appetit magazine. The perfect appetizer to serve with Champagne.
Check out Linda's
Appetizer Recipes for more great appetizer ideas.
Prosciutto and Gruyere Pastry Pinwheels Recipe
Yields: 30 pinwheels
Prep time: 30 min
Cook time: 16 minutes
1 sheet frozen
Puff Pastry (Phyllo) (1/2 of 17.3-ounce package), thawed
4 ounces thinly-sliced
Parmesan Cheese (Parmigiano-Reggiano)
2 tablespoons chopped fresh
basil leaves or sage leaves
3/4 cup (packed) finely-grated
Gruyere Cheese (about 2 1/2 ounces)*
egg, beaten to blend
Place puff pastry sheet on work surface. Cut in half, forming two (2) 9 1/2-
by 4 3/4-inch rectangles.
- Arrange half of prosciutto on one (1) puff pastry 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 grated 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 puff pastry rectangle, prosciutto, basil
or sage, Gruyere cheese, and egg to form second log.
Refrigerate pastry logs, seam sides down, until firm, at least
3 hours and up to 2 days.
When ready to serve, 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.