Prosciutto and Cheese Puff Pastry Pinwheels

Whenever I’m responsible for starters, I reach for store-bought puff pastry. It’s easy to add simple ingredients to puff pastry to turn them into gourmet hors d’oeuvres.

For this recipe, I add a combination of salty prosciutto (an Italian cured ham), Parmesan cheese, and fresh herbs to the puff pastry. It is rolled and cut into pinwheels, which become crispy and flaky when baked.

Working with puff pastry

Puff pastry consists of super-thin layers of dough – when baking, the layers separate, resulting in a crunchy and light texture. It is wonderful!

I use frozen puff pastry; It is sold in the freezer section of most grocery stores. It is a convenient product for defrosting, which can be done the day before in the fridge or at room temperature in about 40 minutes.

Store-bought puff pastry is usually rolled into a 1/2 inch thick rectangle. To create this stunning pinwheel, the puff pastry needs to be rolled out into a larger and thinner rectangle, allowing for a better dough to ham ratio. You don’t want it to taste too doughy. It also creates a narrower shape.

Make sure the dough is cool but pliable. It’s hard to work with when it gets too warm. As the fat melts, you lose some of those crispy layers too, resulting in a less puffy texture. Put it back in the fridge to cool if this happens.

To flavor the batter, I make a simple Italian herb spread. Equal amounts of Dijon mustard and mayonnaise give it a tangy, creamy consistency.

I like to chop fresh herbs like oregano, basil, rosemary, and thyme to flavor the base. If you’re pressed for time, dried Italian seasoning is a quick and easy substitute. I use half the dried herbs than the fresh herbs as the flavors are more concentrated.

I’ll tell you a secret: This is my favorite spread for sandwiches and wraps! You can also use it as a dip for the pinwheels for an extra layer of flavor.

Fill the puff pastry

Once the puff pastry is rolled out, it’s time for the fun part: the filling! I’m not shy with the sauce, so I use it all, spread evenly over the puff pastry. Be sure to leave a 1/2 inch margin – this makes it easier to roll up.

The thinly sliced ​​prosciutto can be a little tricky to separate, so I like to freeze it for about 10 minutes to make the job easier. Pour the prosciutto and parmesan over the creamy herb spread and roll up the puff pastry tightly. A little chanterelle around the edge will help seal the trunk.

Chill dough before cutting

The dough will warm up as you work with it, so it’s important to chill it before cutting. This will make the fat in the dough firmer and easier to cut. Freezer is faster, but can be chilled for up to three days before slicing and baking. This makes it a great make-ahead option that will save you time.

Cut into slices about 1/2 inch thick – you get 24 delicious pinwheels. That’s a lot from just one sheet of dough! You can easily double the recipe for a larger gathering.

bake pinwheels

The pinwheels will grow at least twice as large, so be sure to space them out with room to expand. The pastry will turn golden as it bakes, but to give it a deeper hue and shine, brush the top and sides with egg yolk – just a small amount is all you need.

To speed up the cooking process, bake at 400°F. This will ensure that the batter becomes light and airy, and then browns. Watch the color change closely, it gets darker quickly!

The savory aromas of the ham and herbs fill the room, so I know they won’t last long. Once it has cooled on the baking sheet for a few minutes, I recommend serving it warm. The edges are super crispy with cheesy centers.

variations

Not a fan of prosciutto? Thinly sliced ​​ham is a great substitute, or use chopped pieces of par-cooked bacon to sprinkle on top. Shredded, aged white cheddar, gruyere, or smoked gouda are tasty substitutes for parmesan cheese.

Get ahead

The good news is that you can also roll the filled puff pastry, refrigerate and slice when ready to bake and serve. This way you can enjoy more time with your loved ones while these pretty pinwheels bubble and bake. To help you plan:

• Store the filled and rolled puff pastry in the fridge for up to three days, then slice and bake.
• Freeze the filled and rolled puff pastry for up to a month, thaw for 30 minutes before slicing.
• Bake the pinwheels, cool completely and store in an airtight container in the fridge or freezer. Heat them in a 350°F oven until warm and crispy, 5 to 7 minutes.

Storage Instructions

Store leftovers in the fridge for up to two days or in the freezer for a month. Because the filling contains meat and mayonnaise, it’s safer to refrigerate than store at room temperature. Simply heat them in a 350°F oven until crispy for a delicious next-day snack.

More party little things

• Cranberry Glazed Meatballs
• Golden Cheddar Cheese Chips
• Smoked salmon and goat cheese toasts
• Whipped Goat Cheese 7 Layer Dip
• Curried chicken salad with endive