Prosciutto and Gruyère Pinwheels
From Bon Appétit, March 2003
1 sheet frozen puff pastry (1/2 of a 17.3-oz pkg), thawed
4 oz Prosciutto di Parma, thinly sliced
2 Tbsp fresh basil, chopped
3/4 cup (packed) Gruyère cheese, finely grated (about 2.5 oz)
1 egg, beaten to blend
Preheat oven to 400ºF.
Place pastry sheet on work surface. Cut in half, forming two 9½- x 4¾-inch rectangles. Arrange half of prosciutto on one rectangle, leaving 1/2-inch border along one long side. Sprinkle prosciutto with half of the basil, then top with half of the cheese. Brush plain border with egg. Starting at long side, opposite the border, roll up pastry jelly-roll style, pressing gently to seal long edge. Wrap in plastic. Repeat with remaining ingredients to form second log. Refrigerate until firm (at least three hours and up to two days).
Position rack in center of oven. Line two large baking sheets with parchment paper. Cut logs crosswise into 1/2-inch-thick rounds. Arrange rounds on baking sheets, spacing one inch apart. Bake one sheet at a time until pastries are golden brown, about 16 minutes. Remove to a cooling rack with a spatula. Serve warm. Makes about 30 pinwheels
Note: These can be baked ahead and frozen. Reheat in a 350ºF oven for 10 minutes.
Makes 30 servings
Allergy Warning: Contains milk and eggs and wheat