Ingredients Jump to Instructions ↓

  1. 3/4 cup 177ml Finely-grated Gruyere - (abt 3 oz)

  2. 4 teaspoons 20ml Chopped fresh sage leaves

  3. 1 Puff pastry sheet (from 17 1/4 oz package) - thawed

  4. 1 Egg - beaten lightly (large)

  5. 2 oz 56g Thinly-sliced prosciutto

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a bowl combine Gruyere and sage. On a lightly floured surface arrange pastry sheet with a short side facing you and cut in half crosswise. Arrange 1/2 half of sheet with a long side facing you and brush edge of far side with some egg. Arrange 1/2 of prosciutto evenly on top of pastry, avoiding egg-brushed edge, and top with 1/2 of Gruyere mixture. Starting with side nearest you, roll pastry jelly-roll fashion and wrap in waxed 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 degrees 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. This recipe yields 40 servings.


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