Ingredients Jump to Instructions ↓

  1. 1 sheet frozen puff pastry (half of 17 1/3-ounce package), thawed

  2. 4 ounces thinly sliced prosciutto

  3. 2 tablespoons chopped fresh basil

  4. 3/4 cup (packed) finely grated Gruyere cheese (about 2 1/2 ounces)

  5. 1 egg, beaten to blend

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.


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