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Prosciutto and Cheese Puff Pastry Pinwheels
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Prep Time:
40 minutes
Cook Time:
32 minutes
Total Time:
72 minutes
Delicious pinwheels with creamy herb spread, prosciutto, and parmesan in flaky puff pastry - perfect for any party!
Ingredients:
  • 1 sheet (8.65 ounces) store-bought frozen puff pastry
  • 2 tablespoons Dijon mustard
  • 2 tablespoons mayonnaise
  • 1 teaspoon finely chopped fresh basil leaves, plus more for garnish
  • 1 teaspoon finely chopped fresh oregano leaves, plus more for garnish
  • 1/2 teaspoon finely chopped fresh thyme leaves, plus more for garnish
  • 1/2 teaspoon finely chopped fresh rosemary leaves, plus more for garnish
  • 1 large egg
  • All-purpose flour for rolling the puff pastry
  • 4 slices prosciutto
  • 1/2 cup grated parmesan cheese
Instructions:
  • Thaw the puff pastry: Place the frozen puff pastry on a baking sheet at room temperature until cool but pliable, about 40 minutes. Alternatively, thaw overnight in the fridge for best results.
  • Preheat the oven to 400ºF with the rack in the middle position. Line two baking sheets with parchment paper and set aside.
  • Prepare the herb spread by mixing mustard, mayonnaise, basil, oregano, thyme, and rosemary in a small bowl. Set aside for later use.
  • Prepare the egg wash by whisking the egg and water together in a small bowl, then set aside.
  • Prepare the puff pastry: Dust your countertop with flour, then gently lay out the defrosted puff pastry. If needed, sprinkle some flour on top to prevent sticking. Roll out the pastry with a rolling pin into a 12x10-inch rectangle, ensuring the longer side is in front of you.
  • Spread the herb spread generously over the puff pastry, leaving a small border around the edges. Layer the prosciutto slices evenly on top of the herb spread, avoiding too much overlap. Sprinkle the parmesan cheese evenly over the prosciutto.
  • Brush the top 1/2-inch border of the puff pastry with egg wash for a perfect seal. Roll up the filled puff pastry tightly into a jelly roll shape, starting from the edge closest to you. Cover the roll tightly with plastic wrap and freeze for 15 minutes or refrigerate for 30 minutes.
  • Slice the roll into 24 pinwheels using a serrated knife, each about 1/2-inch wide. Place 12 pinwheels on each baking sheet, cut side-up and at least 1 1/2 inches apart. Brush each pinwheel lightly with egg wash on the sides and the tops.
  • Bake the pinwheels on separate baking sheets until golden brown, for 14 to 16 minutes each.
  • Garnish with herbs, if desired, and serve the dish warm or at room temperature.

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