Ingredients
Equipment
Method
Preparation Steps
- Preheat the oven to 400°F (200°C). Roll out the defrosted puff pastry on a floured surface into a 10x10 inch square.
- Spread a thin layer of Dijon mustard over the pastry, leaving a ½ inch border.
- Lay thin slices of prosciutto evenly over the mustard-covered pastry.
- Sprinkle shredded Gruyere cheese over the prosciutto and add minced sage.
- Tightly roll the pastry from the bottom edge into a log. Wrap in parchment paper and freeze for 10 minutes.
- Remove the log from the freezer and slice into ½ inch thick pieces.
- Line a baking sheet with parchment paper. Arrange pinwheels on the sheet and brush with egg wash.
- Bake for 22-28 minutes until golden brown. Let cool for 5-10 minutes before serving.
Nutrition
Notes
Defrost puff pastry fully before use. Use a sharp knife for slicing to maintain neat pinwheel shapes. Consider freezing raw pinwheels for later baking.