Prosciutto and Cheese Puff Pastry Pinwheels
Ingredients
- 8.65 ounces puff pastry
- 2 tablespoons Dijon mustard
- 2 tablespoons mayonnaise
- 1 teaspoon chopped fresh basil
- 1 teaspoon fresh oregano
- 1/2 teaspoon fresh thyme
- 1/2 teaspoon fresh rosemary
- 1 large egg
- 1 tablespoon water
- All-purpose flour
- 4 slices prosciutto
- 1/2 cup grated parmesan cheese
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Instructions
- Thaw the puff pastry overnight in the fridge. Alternatively, you can thaw it on the counter: Remove the frozen puff pastry from its packaging and defrost it on a baking sheet set on the kitchen counter until cool but pliable, about 40 minutes.
- Set the oven rack to the middle position. Preheat it to 400ºF. Line two baking sheets with parchment paper and set them aside.
- In a small bowl, combine the mustard, mayonnaise, basil, oregano, thyme, and rosemary. Set it aside.,Simply Recipes / Jessica Gavin,Simply Recipes / Jessica Gavin
- In a small bowl, whisk the egg and water. Set it aside.,Simply Recipes / Jessica Gavin
- Lightly dust your countertop with flour. Gently unfold the defrosted puff pastry on it. If the surface of the puff pastry feels sticky, lightly dust it with flour.,Use a rolling pin to roll the puff pastry into a 12x10-inch rectangle. The long (12-inch) edge should be closest to you.,Simply Recipes / Jessica Gavin
- Using the back of a spoon or an offset spatula, evenly spread the herb spread over the puff pastry, making sure to leave a 1/2-inch border.,Evenly lay the slices of prosciutto horizontally on top of the herb mixture trying not to overlap them too much. Evenly sprinkle parmesan cheese all over the prosciutto.,Simply Recipes / Jessica Gavin,Simply Recipes / Jessica Gavin,Simply Recipes / Jessica Gavin
- Brush the top 1/2-inch border with the egg wash to help seal the dough.,Starting at the edge closest to you, tightly roll the filled puff pastry into a jelly roll shape. Tightly cover the roll with plastic wrap and freeze it for 15 minutes or refrigerate it for 30 minutes.,Simply Recipes / Jessica Gavin,Simply Recipes / Jessica Gavin
- Use a serrated knife to slice the roll into 24 pinwheels, about 1/2-inch wide. Arrange 12 pinwheels on each prepared baking sheet cut side-up, at least 1 1/2 inches apart.,Lightly brush the sides and the tops of each pinwheel with the egg wash.,Simply Recipes / Jessica Gavin,Simply Recipes / Jessica Gavin
- Bake the pinwheels, one baking sheet at a time, until golden brown, 14 to 16 minutes.,Bake the second baking sheet.,Simply Recipes / Jessica Gavin
- Garnish with herbs if desired and serve warm or at room temperature.,Did you love the recipe? Give us some stars and leave a comment below!,Simply Recipes / Jessica Gavin
Source
Original recipe: View Original