Ingredients
Equipment
Method
Preparation Steps
- Begin by laying a sheet of defrosted puff pastry on a floured surface or parchment paper and roll it into a 10x10 inch square.
- Evenly spread a thin layer of Dijon mustard across the pastry, avoiding a ½ inch border.
- Place the thinly sliced prosciutto onto the mustard-covered pastry, aligning the slices side by side.
- Evenly sprinkle the grated Gruyere cheese over the prosciutto, followed by the minced fresh sage.
- Starting from the bottom edge, roll the pastry tightly into a log shape and wrap in plastic wrap. Freeze for 10 minutes.
- Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.
- After chilling, unwrap the log and slice it into ½ inch thick pieces.
- Place the sliced pinwheels on the baking sheet with space between them and brush the tops with egg wash.
- Bake in the preheated oven for 22-28 minutes until golden brown and puffed.
- Remove from the oven and cool on the baking sheet for about 5-10 minutes before serving.
Nutrition
Notes
These pinwheels can sit at room temperature for up to 2 hours and can be stored in the fridge for up to 3 days. They are best enjoyed fresh but can be frozen for up to 2 weeks.