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Prosciutto + Gruyere Pinwheels

Source of Recipe

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List of Ingredients

Prosciutto + Gruyere Pinwheels
Makes about 40

Made these last night they are to die for.

3/4 cups finely grated gruyere
4 teaspoon chopped fresh sage leaves
1 puff pastry sheet (from one 17 1/4 oz. frozen puff pastry sheets, thawed
1 large egg beaten lightly
2 oz. thin sliced prosciutto

In a bowl combine gruyere, and sage.

On a lightly floured surface arrange pastry sheet with short side facing you
and cut in half crosswise. Arrange one half of sheet with long side facing
you, and brush edge of far side with some of the egg. Arrange half of the
prosciutto evenly on top of sheet, avoiding the egg brushed edge and top
with half of the gruyere mixture.

Starting with side nearest you, roll pastry jelly roll fashion into a log
and wrap in wax paper, make another with the other sheet of pastry. Chill
seam side down until firm at least 3 hours.

Cut logs crosswise into 1/2 inch thick pinwheels and arrange cut side down
on baking sheet one inch apart. These can be frozen at this point and put
into plastic bags.

Preheat oven to 400F and lightly grease 2 large baking sheets. Bake in
batches till golden 14 to 16 minutes. Transfer to a rack to cool slightly.
serve warm.


Recipe