Martian Food
Sep 18, 2015

The Martian will be in theaters on October 2nd, and the critics are saying it is a spectacular film. The novel,&n

Prosciutto and Gruyère Pastry Pinwheels

Active time:20 minutes

Start To Finish:45 minutes


Yield: 30

Source: Bon Appétit

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1 egg, beaten to blend (for glaze)
¾ cup (packed - about 2½ oz) finely grated Gruyère cheese
2 Tbs. chopped fresh basil
4 oz. thinly sliced prosciutto
1 sheet (half of 17.3 oz package) frozen puff pastry, thawed


Place pastry sheet on work surface. Cut in half, forming two 9½ x 4¾-inch rectangles. Arrange half of prosciutto on 1 rectangle, leaving a ½-inch border along 1 long 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. Using a serrated knife, cut logs crosswise into ½-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.


We make this appetizer for literally almost every party we have.  It is the perfect do-ahead recipe, and is completely addictive.

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