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
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Prosciutto and Gruyère Pastry Pinwheels

Active time:20 minutes

Start To Finish:45 minutes

Difficulty:

Yield: 30

Source: Bon Appétit

Vegetables
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photo

Ingredients:

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

Directions:

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.

Notes:

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

Drink with:

Champagne



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