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Apricot-Prosciutto Pinwheels
Apricot-Prosciutto Pinwheels
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
90 minutes
Elegant pastry pinwheels filled with prosciutto, walnuts, and apricot compote, topped with gooey mozzarella - a must-have party snack.
Ingredients:
  • 1.25 cups brown sugar
  • 0.33333334326744 cup unsalted butter
  • 2 teaspoons minced garlic
  • 0.5 teaspoon crushed red pepper flakes
  • salt to taste
  • 1 pound dried apricots, chopped
  • 0.5 cup rum
  • 1 (17.3 ounce) package frozen puff pastry, thawed
  • 0.25 cup finely chopped walnuts
  • 0.5 pound prosciutto
  • 1 (8 ounce) ball mozzarella
  • 2 teaspoons balsamic vinegar
Instructions:
  • In a skillet over low heat, combine brown sugar, butter, garlic, pepper flakes, and salt. Cook until bubbling and sugar dissolves, about 3 to 5 minutes. Add apricots and cook until soft, about 5 minutes. Pour in rum and cook until a thick syrup forms, about 5 minutes. Remove from heat and let the compote cool for about 15 minutes.
  • Roll out the pastry on a floured surface into 2 equal rectangles, then place each on a sheet of parchment paper. Spread the cooled compote on each rectangle and sprinkle with walnuts. Layer prosciutto over each rectangle, ensuring the compote is covered. Roll each rectangle up like a jelly roll, sealing the edge with a touch of water if necessary. Chill in the refrigerator until firm for approximately 30 minutes.
  • Preheat the oven to a toasty 400 degrees F (200 degrees C) and prepare a baking sheet with parchment paper.
  • Take the pastry rolls out of the refrigerator and slice each into 18 pieces. Arrange the slices, cut-side down, on the baking sheet.
  • Bake in the preheated oven until the pastry is beautifully puffed and golden brown, about 10-12 minutes. Then, switch on the broiler.
  • Once the pastries have cooled a bit, slice the mozzarella into 18 pieces and place one slice on top of each pastry.
  • Broil for 2 minutes until the cheese is bubbly. Serve warm with a generous drizzle of balsamic vinegar.

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