Saturday, October 03, 2009

Prosciutto and Gruyere Pastry Pinwheels

I'm already thinking about what to serve at our upcoming Halloween bash. I've posted several recipes for toasty puff pastry "pinwheels" before. These Parmesan Spirals from Martha Stewart. And these easy ones which use Stouffer's Spinach Souffle and were a hit during last year's holiday parties. Here's one more twist if you'll pardon the pun...

As is almost always true with a recipe involving puff pastry, it's delicious with a glass of bubbly.

Prosciutto and Gruyere Pastry Pinwheels
From Bon Appetit.
Makes about 30 appetizers.

1 sheet frozen puff pastry (half of one package), thawed
4 ounces thinly sliced prosciutto
2 tablespoons chopped fresh basil
3/4 cup (packed) finely grated Gruyère cheese (about 2 1/2 ounces)
1 egg, beaten

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 1 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°F. Line 2 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.

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