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Prosciutto and Cheese Puff Pastry Pinwheels Recipe

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  • Author: Elina
  • Prep Time: 40 mins
  • Cook Time: 32 mins
  • Total Time: 72 mins
  • Yield: 24 pinwheels 1x
  • Category: Snacks and Appetizers
  • Method: Baking
  • Cuisine: Italian

Description

These Prosciutto and Cheese Puff Pastry Pinwheels are savory, herb-infused appetizers perfect for entertaining or snacking. Made with flaky puff pastry, a flavorful herb spread, prosciutto, and parmesan cheese, they bake up crisp and golden for an irresistible treat that’s easy to prepare and sure to impress.

Ingredients

Scale

Puff Pastry and Spread

  • 1 sheet (8.65 ounces) store-bought puff pastry
  • 2 tablespoons Dijon mustard
  • 2 tablespoons mayonnaise
  • 1 teaspoon finely chopped fresh basil leaves, plus more for garnish
  • 1 teaspoon finely chopped fresh oregano leaves, plus more for garnish
  • 1/2 teaspoon finely chopped fresh thyme leaves, plus more for garnish
  • 1/2 teaspoon finely chopped fresh rosemary leaves, plus more for garnish
  • All-purpose flour for rolling the puff pastry

Fillings and Finish

  • 4 slices prosciutto
  • 1/2 cup grated parmesan cheese
  • 1 large egg
  • 1 tablespoon water

Instructions

  1. Prepare the puff pastry: Thaw the puff pastry overnight in the fridge or for about 40 minutes on the counter on a baking sheet until cool but pliable.
  2. Preheat the oven: Set the oven rack to the middle position and preheat to 400ºF. Line two baking sheets with parchment paper.
  3. Make the herb spread: In a small bowl, mix together Dijon mustard, mayonnaise, basil, oregano, thyme, and rosemary. Set aside.
  4. Make the egg wash: Whisk together the egg and water in a small bowl. Set aside.
  5. Roll out the puff pastry: Lightly dust your countertop with flour and unfold the puff pastry onto it. Dust with flour if sticky, then roll into a 12×10-inch rectangle with the 12-inch edge closest to you.
  6. Fill the pastry: Spread the herb mixture evenly over the puff pastry, leaving a 1/2-inch border. Arrange the prosciutto slices horizontally over the herb spread without much overlap, and sprinkle the parmesan cheese evenly on top.
  7. Roll the puff pastry: Brush the 1/2-inch border with egg wash to help seal. Starting from the edge closest to you, roll the pastry tightly into a jelly roll shape. Wrap in plastic and freeze for 15 minutes or refrigerate for 30 minutes to firm up.
  8. Slice the roll: Using a serrated knife, slice the roll into 24 pinwheels approximately 1/2-inch wide. Arrange 12 pinwheels cut side up on each baking sheet at least 1 1/2 inches apart. Brush the tops and sides with egg wash.
  9. Bake the pinwheels: Bake one sheet at a time in the preheated oven for 14 to 16 minutes until golden brown. Repeat with second sheet.
  10. Serve: Garnish with extra herbs if desired and serve warm or at room temperature.

Notes

  • For a convenient alternative, use 1 1/2 teaspoons dried Italian seasoning instead of fresh herbs.
  • Ensure puff pastry is properly thawed but still cold for best rolling and shaping results.
  • Pinwheels can be made ahead up to the rolling step and frozen before slicing for easy baking later.
  • Brush with egg wash carefully to achieve a shiny, golden crust.
  • Allow some spacing on baking sheets for even cooking and puffing.

Find it online: https://recipes.mbeams.com/prosciutto-and-cheese-puff-pastry-pinwheels-recipe/