Prosciutto and Cheese Puff Pastry Pinwheels Recipe

If you’re craving a snack that’s as delightful to the eyes as it is to the taste buds, then you’ve got to try this Prosciutto and Cheese Puff Pastry Pinwheels Recipe. These pinwheels are the perfect bite-sized treat, bringing together the buttery flakiness of puff pastry, the salty richness of prosciutto, and the savory tang of parmesan cheese, all accented by fresh herbs and a creamy Dijon-mayo spread. They’re elegant enough for a party but simple enough for a cozy night in, promising a burst of flavor with every crispy, golden spiral.

this Recipe

Ingredients You’ll Need

It’s amazing how just a handful of ingredients can come together to create such a show-stopping appetizer. Each component has its special role, whether it’s for texture, flavor, or that beautiful golden color you see after baking.

• Puff pastry (1 sheet, 8.65 ounces): This flaky, buttery dough forms the irresistible base for your pinwheels.
• Dijon mustard (2 tablespoons): Adds a subtle tang and depth to the herb spread.
• Mayonnaise (2 tablespoons): Brings creaminess that balances the sharpness of mustard and cheese.
• Fresh herbs (basil, oregano, thyme, rosemary – all finely chopped): Each herb adds a vibrant, aromatic note that makes the filling shine.
• Egg (1 large) plus water (1 tablespoon): Whisked together to create an egg wash that gives these pinwheels a stunning golden finish.
• All-purpose flour: For dusting the work surface so your puff pastry rolls out smoothly without sticking.
• Prosciutto (4 slices): The star protein, adding savory saltiness and elegant flavor.
• Grated Parmesan cheese (1/2 cup): A sharp, nutty cheese that melts beautifully inside each pinwheel.

How to Make Prosciutto and Cheese Puff Pastry Pinwheels Recipe

Step 1: Prepare the Puff Pastry

Begin by thawing your puff pastry sheet. For the best texture and ease of rolling, let it thaw overnight in the refrigerator. If you’re pressed for time, placing it on your countertop for about 40 minutes until cool and pliable works just as well. Getting this right means your pinwheels will puff perfectly in the oven.

Step 2: Preheat and Line Your Baking Sheets

Set your oven rack in the middle position and preheat to 400ºF. Prepare two baking sheets by lining them with parchment paper, so your pinwheels bake evenly and won’t stick. This step ensures a smooth baking experience and flawless results.

Step 3: Make the Herb Spread

In a small bowl, whisk together Dijon mustard, mayonnaise, and your finely chopped fresh basil, oregano, thyme, and rosemary. This vibrant herb spread injects wonderful freshness and complexity, transforming the pinwheels from simple to sensational. Don’t rush this step because the flavors meld beautifully here!

Step 4: Prepare the Egg Wash

Mix one large egg with a tablespoon of water in another small bowl to create your egg wash. This magical mixture will be brushed onto the dough edges and the top of each pinwheel to give them a gorgeous golden color and shine once baked.

Step 5: Roll Out the Puff Pastry

Lightly flour your countertop and gently unfold the thawed pastry onto it. If it feels sticky, a little extra flour will help. Roll it into a neat 12×10 inch rectangle, positioning the longer side closest to you for easier rolling later. The smoother and more even your surface, the prettier your pinwheels will turn out.

Step 6: Spread and Layer the Filling

Using the back of a spoon or an offset spatula, spread the herb mixture evenly over the pastry, leaving a half-inch border around the edges. Then arrange the prosciutto slices neatly over the spread, trying not to overlap too much so every bite is balanced. Finally, sprinkle the grated Parmesan cheese across the prosciutto for that irresistible cheesy goodness.

Step 7: Roll and Chill the Dough

Brush the exposed border of the dough with the egg wash to help seal it. Starting from the edge closest to you, roll the pastry up tightly like a jelly roll. Wrap the roll in plastic wrap and refrigerate for 30 minutes, or freeze briefly for 15 minutes to firm it up. This resting time helps the pinwheels hold their shape when sliced and baked.

Step 8: Slice and Bake

Using a serrated knife, slice the roll into 24 evenly sized pinwheels about 1/2-inch thick. Arrange them cut-side up on your prepared baking sheets, leaving about 1 1/2 inches between each pinwheel. Brush their tops and sides with the egg wash again to guarantee they turn a beautiful golden brown. Bake one sheet at a time for 14 to 16 minutes until the pinwheels puff up and turn irresistibly crisp and golden.

How to Serve Prosciutto and Cheese Puff Pastry Pinwheels Recipe

Garnishes

For a fresh pop of color and herbaceous aroma, sprinkle finely chopped fresh basil, oregano, thyme, or rosemary on top of your warm pinwheels just before serving. A dash of flaky sea salt adds an elegant finishing touch that complements the prosciutto’s richness beautifully.

Side Dishes

These golden pinwheels shine as part of a larger appetizer spread. Pair them with a crisp green salad tossed in light vinaigrette for balance, or alongside roasted vegetables to keep things warm and cozy. They also work wonderfully with a chilled glass of white wine or sparkling water infused with lemon.

Creative Ways to Present

Try serving your pinwheels on a rustic wooden board surrounded by small bowls of olives, marinated artichokes, or sun-dried tomatoes for a Mediterranean flair. You could also thread one or two pinwheels onto cocktail picks for elegant finger food, perfect for parties or casual get-togethers.

Make Ahead and Storage

Storing Leftovers

If you have any leftover pinwheels, store them in an airtight container in the refrigerator. They stay crisp and delicious for up to three days. Just let them come back to room temperature before serving to enjoy their full flavor.

Freezing

These pinwheels freeze beautifully. Arrange the pinwheels on a baking sheet and freeze until solid, then transfer to a freezer-safe container or bag. You can keep them frozen for up to one month. Bake directly from frozen, adding a few extra minutes to cooking time for best results.

Reheating

To reheat, place your pinwheels on a baking sheet and pop them into a 350ºF oven for about 8-10 minutes until warmed through and crisp once again. Avoid microwaving if possible to preserve their flaky, crunchy texture.

FAQs

Can I use dried herbs instead of fresh for this Prosciutto and Cheese Puff Pastry Pinwheels Recipe?

Absolutely! If fresh herbs aren’t available, substitute with about 1 1/2 teaspoons of dried Italian seasoning. It will still provide lovely flavor, though fresh herbs add a brighter, more vibrant taste.

What can I substitute for prosciutto if I want a different flavor?

You can replace prosciutto with thinly sliced ham, smoked turkey, or even cooked bacon for a different twist. Each option brings a unique savory element, just adjust seasoning accordingly.

How do I know when the puff pastry is fully baked?

The pinwheels should be puffed up, golden brown on top and bottom, and have a crisp texture when done. If they still look pale or doughy, give them a few more minutes but keep a close eye to avoid burning.

Are these pinwheels suitable for serving at large gatherings?

Yes, these pinwheels are perfect for parties, buffets, or any social occasion. They’re easy to eat with your hands and look impressive on a tray, making them a crowd-pleaser every time.

Can this Prosciutto and Cheese Puff Pastry Pinwheels Recipe be made gluten-free?

Traditional puff pastry contains gluten, but you can find gluten-free puff pastry at some specialty stores or make your own. Just ensure your other ingredients like mustard and mayo are gluten-free to keep this recipe safe for gluten-sensitive guests.

Final Thoughts

There’s nothing quite like the comforting crunch and rich, layered flavors of this Prosciutto and Cheese Puff Pastry Pinwheels Recipe. Whether you’re hosting a party, looking for a great snack, or want to impress guests with minimal effort, these pinwheels deliver every time. Give this recipe a go and watch it become an instant favorite in your kitchen—it’s a treat worth sharing!

Print