Prosciutto Pinwheels – Printable Recipe

Ingredients

• 1 sheet of frozen puff pastry, thawed and cut in half lengthwise (one sheet is typically half a package)
• 4 ounces thinly sliced prosciutto
• 4 ounces gruyere cheese, shredded
• ½ teaspoon grainy Dijon mustard
• 6 large basil leaves, chopped
• ¼ teaspoon finely chopped fresh rosemary
• 1 egg, beaten

Instructions

1. If you have not already cut your thawed puff pastry sheet in half, please do so now. You will want to have two separate rectangles to work with.
2. Arrange your two puff pastry rectangles flat on a work surface. Divide the prosciutto slices evenly between each pastry rectangle, leaving a ½ inch border along one long side of the puff pastry and a ¼ inch border on the opposing side.
3. Place your shredded cheese in a medium size bowl and add the mustard. Toss gently to evenly coat the cheese shreds with the mustard. Divide the cheese evenly between the two pastry sheets by sprinkling it on top of the prosciutto. Now divide the chopped basil between the two and sprinkle evenly on top of the cheese. Do the same with the chopped rosemary.
4. Starting with the ¼ inch border of the puff pastry that you left uncovered, begin by rolling it into a log shape, working toward the ½ inch border you left. (You want to try and make this as tight a roll as possible to make things easier for you later on.) Once you rolled it up nice and tight, spread some of the beaten egg underneath the pastry border to help with sealing. Pinch the pastry so that it holds a log shape on its own with your help. (The egg will make this a lot easier. For tough spots, I dip my fingers in the egg and then use circular motions to blend the pastry sides together.) Wrap the entire pastry log in plastic wrap and place in the fridge for at least one hour. Repeat this process with the other puff pastry. (If you are in a time crunch, you can place it in the freezer instead for 10 to 15 minutes.)
5. Preheat your oven to 400 degrees and line two baking sheets with parchment paper or silpats.
6. Remove the pastry logs from the plastic wrap and place on a cutting board. Using a sharp, serrated knife, cut each log crosswise into ½ inch size rounds. To help keep the cheese inside the rounds, use the flat end of your knife blade to pack the cut end of the log after each slice. Evenly place the pinwheel rounds flat on your baking sheets with approximately 1 inch of space between each one. (If the cheese has fallen out during the transfer, just scoop it up and divide it among the pinwheels as needed.)
7. Bake in your preheated oven for approximately 16 minutes or until flaky and golden brown. I recommend baking them one sheet at a time in the center of your oven, but if you do both cookie sheets at once, rotate halfway through the baking process to ensure even browning. Allow to cool slightly before removing the pinwheels from the baking sheet to your serving dish. Serve warm.

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