Prosciutto and Gruyere Pastry Pinwheels
How To Make Pastry Pinwheels


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Photo courtesy of Mangia Bene Pasta.

The recipe is from the April 2003 Bon Appetit magazine. The perfect appetizer to serve with Champagne.

Prosciutto Pinewheels

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 (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)*
1 egg, beaten to blend


Preparation:

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.