Best Prosciutto And Gruyère Pinwheels Recipes

Prosciutto and Gruyère Pinwheels image

Yield Makes about 40 hors d'oeuvres

Number Of Ingredients 5

3/4 cup finely grated Gruyère (about 3 ounces)
4 teaspoons chopped fresh sage leaves
1 puff pastry sheet (from one 17 1/4-ounce package frozen puff pastry sheets), thawed
1 large egg, beaten lightly
2 ounces thinly sliced prosciutto

Steps:

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 another log in same manner. Chill pastry logs, seam sides down, until firm, at least 3 hours, and up to 3 days.
Preheat oven to 400°F. and lightly grease 2 large 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.

Prosciutto and Gruyère Pastry Pinwheels image

Yield Makes about 30

Number Of Ingredients 5

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

Steps:

Place pastry sheet on work surface. Cut in half, forming two 9 1/2x4 3/4-inch rectangles. Arrange half of prosciutto on 1 rectangle, leaving 1/2-inch border along 1 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 form 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. Cut logs crosswise into 1/2-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.

Prosciutto and Gruyere Pinwheels image

Provided by skat5762

Categories < 30 Mins

Time 19m

Yield 36 serving(s)

Number Of Ingredients 5

3/4 cup finely grated gruyere (about 3 ounces)
4 teaspoons chopped fresh sage leaves
1 sheet puff pastry, thawed (from one 17 1/4-ounce package frozen puff pastry)
1 large egg, beaten lightly
2 ounces thinly sliced prosciutto

Steps:

Combine Gruyere and sage in bowl.
On lightly floured surface, unfold pastry with short side facing you, and cut in half crosswise.
Arrange half of sheet with long side facing you, and brush just the edge of far side with the egg.
Arrange half of prosciutto evenly on top of pastry, avoiding egg-washed edge, and top with half of Gruyere mixture.
Starting with near side, roll jelly-roll fashion into a log and wrap in wax paper.
Repeat procedure with remaining ingredients.
Chill, seam-side down, until firm, at least three hours, or up to three days (you can even freeze for several weeks).
Preheat oven to 400-degrees and lightly grease 2 baking sheets.
Cut logs crosswise into 1/2 inch thick pinwheels and arrange, cut side down, 1 inch apart on sheets.
Bake until golden, about 15 minutes.
Transfer to rack and cool just slightly; best served while still warm.