Sunday, December 30, 2007

Prosciutto and Gruyere Pastry Pinwheels

This is a great appetizer recipe I adapted from the March 2003 issue of Bon Appétit magazine. These puffs look very fancy but are quite easy to make. I've substituted sage instead of basil which is more appropriate for the fall and winter.

They can also be assembled ahead of time and frozen which I've done as well. So make a double-batch and place one-half in the freezer. They keep for about 3 months and can be quickly thawed, cut and baked on short notice.


1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
4 ounces thinly sliced prosciutto
2 tablespoons chopped fresh sage
3/4 cup (packed) finely grated Gruyère cheese (about 2.5 ounces)
1 egg, beaten to blend


1. Place pastry sheet on work surface. Cut in half, forming two 9 1/2x4 3/4-inch rectangles.

2. Arrange half of prosciutto on 1 rectangle, leaving 1/2-inch border along 1 side.

3. Sprinkle prosciutto with half of sage, then top with half of cheese.

4. Brush plain border with egg glaze.

5. Starting at long side opposite border, roll up pastry jelly-roll style, pressing gently to seal long edges. Wrap in plastic.

6. Repeat with remaining pastry, prosciutto, sage, cheese, and egg to form second log.

7. Refrigerate until firm, at least 3 hours and up to 2 days.

8. Position rack in center of oven and preheat to 400°F.

9. Line 2 large baking sheets with parchment paper, foil, Silpat® or some other silicone baking mat.

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

11. Bake 1 sheet at a time until pastries are golden brown, about 16 minutes.

12. Using metal spatula, transfer pastries to racks and cool slightly. Serve warm.