Prosciutto and Gruyere Pastry
Pinwheels
Source: Bon Appetit March 2003
These hors d'oeuvres are light, flaky and very yummy.
They are also simple to prepare and make a big impression - just what you want in party
food.
Makes about 30
1 sheet frozen puff pastry (half of 17.3 oz package), thawed
4 ounces thinly sliced prosciutto
2 tablespoons chopped fresh basil
3/4 cup (packed) finely grated Gruyere cheese (about 2 1/2 ounces)
1 large egg, beaten to blend
Nonstick vegetable oil cooking spray
Place pastry sheet on work surface. Cut in half, forming two 9 1/2x4 3/4 inch rectangles. Arrange half of prosuiutto on 1 rectangle, leaving 1/2 inch border along 1 side. Sprinkle Prosciutto with half of basil, then top with half of cheese. Brush plan 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. Refrigerate until firm, at least 3 hours and up to 2 days.
Preheat over to 400° F. Line 2 backing sheets with foil. Lightly spray with vegetable oil spray. Cut each pastry roll into about thirty 1/4 inch thick rounds. Transfer pinwheels to prepared sheets. Bake until golden, about 16 minutes. Transfer to platter, serve.