Prosciutto and Gruyère Pastry Pinwheels
Quick and tasty!
Servings 40 pinwheels
- ¾ c finely grated Gruyère (about 3 ounces)
- 4 tsp chopped fresh sage leaves
- 1 puff pastry sheet (from one 17 1/4-ounce package frozen puff pastry sheets), thawed
- 1 egg, beaten lightly
- 2 oz thinly sliced prosciutto
- In a bowl combine Gruyère and sage.
- On a lightly floured surface arrange pastry sheet with a short side facing you and cut in half crosswise.
- Arrange one half of sheet with a long side facing you and brush edge of far side with some egg.
- Arrange half of prosciutto evenly on top of pastry, avoiding egg-brushed edge, and top with half of Gruyère mixture.
- Starting with side nearest you, roll pastry jelly-roll fashion into a log and wrap in wax paper. Make 2nd log in same manner.
- Chill pastry logs, seam sides down, until firm, at least 3 hours, and up to 3 days.
- Preheat oven to 400F and grease 2 baking sheets.
- Cut logs crosswise into 1/2-inch-thick pinwheels and arrange, cut sides down, 1 inch apart on baking sheets.
- Bake pinwheels in batches in middle of oven until golden, 14 to 16 minutes. Transfer pinwheels to a rack and cool slightly. Serve pinwheels warm.