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Recipe for family meals :

Prosciutto and Gruyere Pastry Pinwheels

This is one of the recipes that has been provided by Shirley Cline from San Francisco in response to my quest for recipes using Balsamic Vinegar. (You can contact Shirley by emailing her - click here).

Shirley says: "This recipes comes from Bon Appétit - March, 2003 I haven't made them yet so have no critique but I thought they looked great".


1 sheet frozen puff pastry (half of 17.3-ounce 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 egg, beaten to blend

  • Place pastry sheet on work surface. Cut in half, forming two 9 1/2 x 4 3/4 inch rectangles.
  • Arrange half of prosciutto on 1 rectangle, leaving 1/2-inch border along the one side.
  • Sprinkle prosciutto with half of basil, then top with half of cheese.
  • Brush plain 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, prosciutto, basil, cheese, and egg to form second log.
  • Refrigerate until firm, at least 3 hours and up to 2 days.
  • Position rack in center of oven and preheat to 400°
  • Line two large baking sheets with parchment paper.
  • Cut logs crosswise into 1/2 inch thick rounds.
  • Arrange rounds on prepared sheets, spacing 1 inch apart.
  • Bake 1 sheet at a time until pastries are golden brown, about 16 minutes.
  • Using metal spatula, transfer pastries to racks and cool slightly.
  • Serve warm.

Makes about 30

Shirley Cline