Photo courtesy of
Mangia Bene
Pasta.
The recipe is from the April
2003
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
Recipe Type:
Appetizer,
Puff Pastry,
Gruyere Cheese
Yields: 30 pinwheels
Prep time: 30 min
Cook time: 16 minutes
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
*Parmesan cheese may be substituted.
Preparation:
Place puff pastry sheet on work surface. Cut in half, forming
two 9 1/2x4 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.
