Prosciutto and Gruyere Pinwheels~

Adapted from Bon Appetit


1 sheet frozen puff pastry (half of 17.3 ounce package), thawed or 8 ounces homemade puff pastry

4 ounces prosciutto

2 tablespoons chopped fresh basil

3/4 cup freshly grated Gruyère cheese, packed

1 egg, beaten to blend


Place puff pastry on work surface, lightly dusted with flour.  Cut in half, forming two 9 1/2 x 4 3/4 inch rectangles.  Arrange half of prosciutto on one rectangle, leaving an empty border of 1/2 inch along one side.  Sprinkle with half the basil, then half the cheese. Brush border with beaten egg.  Starting at end opposite of border, roll up like a jelly roll.  Press to seal long edges.  Repeat with second pastry sheet.  Refrigerate at least 3 hours and up to 2 days.


Preheat oven to 400º.  Line two large baking sheets with parchment paper.  Cut rolls into 1/2 inch slices.  Arrange on baking sheets leaving a 1 inch space between rounds.  Bake 16 minutes, till golden brown.  It works best baking one sheet at a time.  Cool slightly on racks.  Serve warm.  Makes 30.

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