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Prosciutto and Gruyère Pastry Pinwheels

Prosciutto and Gruyère Pastry Pinwheels

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Prosciutto and Gruyère Pastry PinwheelsProsciutto and Gruyère Pastry Pinwheels    Prosciutto and Gruyère Pastry Pinwheels    Prosciutto and Gruyère Pastry Pinwheels    Pork, Family Favorites

This is everyone's favorite appetizer.

Active Time: 20 minutes
Start to Finish: 45 minutes


  • 1 egg, beaten to blend (for glaze)
  • ¾ cup (packed - about 2 1/2 oz) finely grated Gruyère cheese
  • 2 tbsp chopped fresh basil
  • 4 oz thinly sliced prosciutto
  • 1 sheet (half of 17.3 oz package) frozen puff pastry, thawed


Place pastry sheet on work surface. Cut in half, forming two 9½x4¾-inch rectangles. Arrange half of prosciutto on 1 rectangle, leaving a ½-inch border along 1 long side. Sprinkle prosciutto with half of basil, then top with half of cheese. Brush plain border with egg glaze. Starting at long side opposite border, roll up pastry jelly-roll style, pressing gently to seal long edges. Wrap in plastic. Repeat with remaining pastry, prosciutto, basil, cheese, and egg to from second log. Refrigerate until firm, at least 3 hours and up to 2 days.

Position rack in center of oven and preheat to 400°F. Line 2 large baking sheets with parchment paper. Using a serrated knife, cut logs crosswise into ½-inch-thick rounds. Arrange rounds on prepared sheets, spacing 1 inch apart. Bake 1 sheet at a time until pastries are golden brown, about 16 minutes. Using metal spatula, transfer pastries to racks and cool slightly. Serve warm.

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Bon Appétit






Chopping basilChopping basil
To slice or mince basil easily, make a pile of all of the basil leaves, with the largest leaves on the bottom. Roll up the leaves to form a cigarette shape. Slice the basil in 1/8 inch slices, which will give you a chiffonade. If you want the basil minced, simply cut the slices crosswise.