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Prosciutto and Gruyere Pinwheels Recipe

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This recipe for Prosciutto and Gruyere Pinwheels, by , is from Recipes from the Rogers Family and Beyond!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shannon Koene
Added: Wednesday, July 20, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3/4 c. finely grated Gruyere cheese (about 3 oz.)
4 tsp. chopped fresh sage leaves
1 puff pastry sheet (from one 17-1/4 oz. pkg. frozen puff pastry sheets), thawed
1 large egg, beaten
2 oz. thinly sliced prosciutto

Directions:
Directions:
Combine Gruyere and sage. On lightly floured surface, arrange pastry sheet with a short side facing you and cut in half crosswise. Arrange one half with a long side facing you and brush far edge with some egg. Arrange half of prosciutto evenly on top of pastry, avoiding egg-brushed edge, and top with half of Gruyere mixture. Starting with side nearest you, roll pastry jelly-roll fashion into a log and wrap in waxed paper. Make another log with remaining ingredients. Chill pastry logs, seam side 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 in middle of oven 14-16 minutes. Transfer to a rack to cool slightly. Serve warm. Makes about 40.

Personal Notes:
Personal Notes:
Recipe originally from Gourmet magazine. I love this because it can be made so far in advance and just pulled out of the fridge and baked right before guests arrive. These always receive compliments and couldn't be easier to make.

 

 

 

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