"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Prosciutto and Gruyere Pastry Pinwheels Recipe

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This recipe for Prosciutto and Gruyere Pastry Pinwheels, by , is from Preserving The Elders Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Joyce
Added: Tuesday, January 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 sheet puff pastry, thawed
4 ounces thinly sliced prosciutto
2 tablespoons chopped fresh basil
3/4 cup grated Gruyere cheese - about 2 1/2 ounces
1 egg, beaten

Directions:
Directions:
Place pastry sheet on work surface. Cut in half, forming two 9 1/2 X 4 3/4 inch rectangles. Arrange half of prosciutto and 1 rectangle, leaving 1/2 inch border along 1 long side. Sprinkle prosciutto with half of basil,then top with 1/2 of cheese. Brush plain border with egg glaze. Starting at long side opposite border, roll up pastry jelly roll style. pressing gently to seal. Wrap in plastic wrap. Repeat with remaining ingredients. Refrigerate until firm, at least 3 hours and up to 2 days.

Preheat over to 400'. Line 2 large baking sheets with parchment paper. Cut logs crosswise into 1/2 inch thick rounds. Arrange on prepared sheet - placing about 1 inch apart. Bake until pastries are golden, about 16 minutes. Serve warm.

Number Of Servings:
Number Of Servings:
30
Preparation Time:
Preparation Time:
10 - 15 minutes

 

 

 

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