Prosciutto and Gruyere Pinwheels Recipe

Prosciutto and Gruyere Pinwheels are the perfect savory appetizer to serve with champagne or your favorite wine during the holidays or any special occasion.  They are so very delicious and so easy to make that they just might be your new favorite holiday treat to prepare and serve your family and friends.  These savory Prosciutto and Gruyere Pinwheels also make a savory breakfast snack, as well as a super easy appetizer.

You also could take these little Pinwheels in many different directions.  Just pick your favorite ingredients and roll them up in some puff pastry dough and you now have an easy and very tasty appetizer that looks so elegant and are so very delicious.  Prosciutto and Gruyere Pinwheels also make a great make-ahead appetizer as they freeze well.  Easy and impressive appetizer to serve your family and friends – give them a try and enjoy your party!


Prosciutto and Gruyere Pinwheels


Prosciutto and Gruyere Pinwheels Recipe:
Prep Time
30 mins
Cook Time
16 mins
Total Time
46 mins
Course: Appetizer
Cuisine: Italian
Keyword: Prosciutto and Gruyere Pinwheels Recipe
  • 1 sheet (1/2 of 17.3-ounce package) frozen Puff Pastry (Phyllo), thawed*
  • 4 ounces prosciutto, thinly-sliced
  • 2 tablespoons basil leaves or sage leaves, fresh, chopped
  • 3/4 cup (about 2 1/2 ounces) of Gruyere cheese, shredded or finely-grated
  • 1 egg, beaten
  1. Place puff pastry sheet on work surface.  Cut in half, forming two (2) 9 1/2- by 4 3/4-inch rectangles.

  2. Arrange half of the prosciutto slices on one (1) puff pastry rectangle, leaving 1/2-inch border along one side.  Sprinkle the prosciutto with 1/2 of the fresh basil or sage, then top with 1/2 of grated Gruyere cheese.

  3. Brush plain border with the beaten egg.  Starting at the long side opposite border, roll up pastry jelly-roll style, pressing gently to seal log.  Wrap in plastic paper.

  4. Repeat with remaining puff pastry rectangle, prosciutto, basil or sage, Gruyere cheese, and egg to form second log.

  5. Refrigerate pastry logs, seam sides down, until firm, at least 3 hours and up to 2 days.

  6. When ready to serve, position rack in center of oven and preheat to 400F.  Line two large baking sheets with parchment paper.

  7. Cut logs crosswise into 1/2-inch-thick rounds.  Arrange rounds on prepared sheets, spacing 1-inch apart.

  8. Bake, one baking sheet at a time, until pastries are golden brown, approximately 16 minutes.  Remove from oven using a metal spatula, transfer pastries to racks, and cool slightly.  Serve warm.

  9. Makes approximately 30 pinwheels.

Recipe Notes

* I used the Pepperidge Farm ones from the freezer section. 

Sources:  The Prosciutto and Gruyere Pinwheel recipe is from the April 2003 Bon Appetit magazine.  Photo courtesy of Mangia Bene Pasta.

Comments and Reviews

2 Responses to “Prosciutto and Gruyere Pinwheels Recipe”

  1. Ro

    When making ahead and freezing the prosciutto pinwheels, are they sliced or frozen as a log?
    Must they be thawed completely before baking? How long will they keep in th freezer?
    Thank you.


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