Indulge in the delectable flavors of Prosciutto and Gruyère Pastry Pinwheels, a symphony of savory and flaky goodness. These bite-sized delights are crafted with a delicate pastry dough, generously filled with salty prosciutto, nutty Gruyère cheese, and a hint of aromatic herbs. Baked to golden perfection, they offer a crispy outer layer that yields to a warm, cheesy interior, making them the perfect appetizer, snack, or addition to your party spread. Our comprehensive guide provides two delectable variations: a classic Prosciutto and Gruyère combination and a tantalizing sun-dried tomato and spinach filling, catering to diverse palates. With step-by-step instructions, helpful tips, and stunning food photography, this recipe will guide you effortlessly through the baking process, ensuring you create these irresistible pinwheels that will leave your taste buds craving more.
Check out the recipes below so you can choose the best recipe for yourself!
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.
SAGE & PROSCIUTTO PINWHEELS
I love, love, love to make appetizers and I especially like this recipe because I can make the rolls ahead, freeze them, and then slice and bake when needed. -Kate Dampier, Quail Valley, California
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 3 dozen.
Number Of Ingredients 5
Steps:
- Preheat oven to 400°. Unfold one pastry sheet. Spread 2 tablespoons mustard to within 1/2 in. of edges. Sprinkle with 1/2 cup cheese; top with half each of the chopped prosciutto and sage. Roll up jelly-roll style. Using a serrated knife, cut roll crosswise into 18 slices., Place cut side down on a greased baking sheet. Repeat with remaining ingredients. Bake until golden brown, 12-15 minutes. Serve warm. Freeze option: Cover and freeze unbaked rolls on a waxed paper-lined baking sheet until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, let rolls stand at room temperature 10 minutes. Cut and bake pinwheels as directed, increasing time as necessary.
Nutrition Facts : Calories 90 calories, Fat 5g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 131mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
PROSCIUTTO PINWHEELS
A perfect start for any dinner party.Unknown source
Provided by Lynnda Cloutier
Categories Meat Appetizers
Number Of Ingredients 5
Steps:
- 1. Mix Gruyere cheese and sage in bowl. Arrange pastry sheet, short side facing you, on lightly floured surface; cut into halves crosswise. Put one half sheet with long side facing you; brush edge of far side with the egg.
- 2. Layer with half the prosciutto and Gruyere cheese mixture, avoiding the egg moistened edge. Roll up jelly roll fashion, shaping into a log. Wrap in waxed paper. Repeat the process with the remaining pastry, prosciutto and cheese mixture. Chill, seam side down, in refrigerator for 3 hours to 3 days or til firm
- 3. . Preheat oven to 400. Grease 2 large baking sheets. Cut logs crosswise into 1/2 inch slices. Arrange, cut side down, 1 inch apart on baking sheets. Bake in batches, on middle oven rack for 14 to 16 minutes or til golden. Remove to a wire rack to cool slightly. Serve warm. Makes 40 pinwheels.
PROSCIUTTO PINWHEELS
Fancy-looking and filling, these sensational appetizers are a lot easier to make than they look. With just a few ingredients and our easy directions, it'll be a snap! -Kaitlyn Benito, Everett, Washington
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 20 appetizers.
Number Of Ingredients 4
Steps:
- Unfold puff pastry. Spread mustard over pastry to within 1/2 in. of edges. Sprinkle with prosciutto and cheese. Roll up one side to the middle of the dough; roll up the other side so the two rolls meet in the center. Using a serrated knife, cut into 1/2-in. slices., Place on greased baking sheets. Bake at 400° until puffed and golden brown, 11-13 minutes. Serve warm.Freeze option: Freeze cooled appetizers in freezer containers, separating layers with waxed paper. To use, reheat appetizers on a greased baking sheet in a preheated 400° oven until crisp and heated through.
Nutrition Facts : Calories 86 calories, Fat 5g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 210mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.
PROSCIUTTO AND GRUYERE PINWHEELS
Make and share this Prosciutto and Gruyere Pinwheels recipe from Food.com.
Provided by skat5762
Categories < 30 Mins
Time 19m
Yield 36 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 48.9, Fat 3.5, SaturatedFat 1.1, Cholesterol 7.6, Sodium 26.5, Carbohydrate 3.1, Fiber 0.1, Sugar 0.1, Protein 1.3
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. The better the ingredients, the better the pinwheels will taste. Look for prosciutto that is thinly sliced and has a good flavor. Gruyère cheese should be sharp and nutty. And use a good quality puff pastry dough.
- Don't overfill the pinwheels. If you put too much filling in the pinwheels, they will be difficult to roll and will likely burst open when you bake them. Aim for a thin layer of filling that is evenly distributed.
- Chill the pinwheels before baking. This will help them to hold their shape and prevent them from spreading too much in the oven.
- Bake the pinwheels until they are golden brown. This will ensure that they are cooked through and have a crispy exterior.
- Serve the pinwheels immediately. They are best enjoyed warm and fresh out of the oven.
Conclusion:
Prosciutto and Gruyère pastry 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 and frozen. With their flaky pastry, savory filling, and cheesy goodness, these pinwheels are sure to be a hit with everyone who tries them.
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