Best 2 Prosciutto And Gruyère Pinwheels Recipes
Indulge in the delectable Prosciutto and Gruyère Pinwheels, a delightful appetizer or snack that will tantalize your taste buds. These elegant pinwheels, crafted with flaky puff pastry, are filled with a savory combination of salty prosciutto, nutty Gruyère cheese, and a hint of Dijon mustard. Baked to golden perfection, they offer a crispy exterior and a warm, gooey center that melts in your mouth. This recipe collection features three irresistible variations to satisfy every palate: the classic Prosciutto and Gruyère Pinwheels, a vegetarian-friendly Spinach and Feta Pinwheels, and a tangy Sun-Dried Tomato and Pesto Pinwheels. With step-by-step instructions and helpful tips, you'll be able to create these impressive pinwheels like a pro. So gather your ingredients, preheat your oven, and let's embark on a culinary journey that will leave you and your guests craving more.
Here are our top 2 tried and tested recipes!
PROSCIUTTO AND GRUYèRE PASTRY PINWHEELS
Categories Cheese Appetizer Bake Cocktail Party Basil Prosciutto Phyllo/Puff Pastry Dough Pastry Bon Appétit
Yield Makes about 30
Number Of Ingredients 5
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 GRUYèRE PINWHEELS
Categories Cheese Bake Cocktail Party Winter Swiss Cheese Prosciutto Sage Phyllo/Puff Pastry Dough Gourmet
Yield Makes about 40 hors d'oeuvres
Number Of Ingredients 5
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.
Tips:
- Use high-quality ingredients for the best flavor. Look for prosciutto that is thinly sliced and has a good flavor, and Gruyère cheese that is flavorful and melts well.
- If you don't have a pastry brush, you can use a spoon to spread the egg wash on the pinwheels.
- Be careful not to overcook the pinwheels, or they will become dry. Bake them just until the pastry is golden brown and the cheese is melted.
- Serve the pinwheels warm or at room temperature. They are a great appetizer or snack.
Conclusion:
Prosciutto and Gruyère pinwheels are a delicious and easy-to-make appetizer or snack. They are perfect for parties or potlucks, and they can also be made ahead of time. With a few simple ingredients and a little bit of effort, you can create a tasty and impressive dish that your guests will love.
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