Prosciiutto & Gruyere Pinwheels
  • 3/4 cups finely grated gruyere
  • 4 teaspoon chopped fresh sage leaves
  • 1 puff pastry sheet (from one 17 1/4 oz. frozen puff pastry sheets, thawed
  • 1 large egg beaten lightly
  • 2 oz. thin sliced prosciutto
  1. In a bowl combine gruyere, and sage.
  2. On a lightly floured surface arrange pastry sheet with short side facing you and cut in half crosswise.
  3. Arrange one half of sheet with long side facing you, and brush edge of far side with some of the egg. Arrange half of the prosciutto evenly on top of sheet, avoiding the egg brushed edge and top with half of the gruyere mixture.
  4. Starting with side nearest you, roll pastry jelly roll fashion into a log and wrap in wax paper, make another with the other sheet of pastry. Chill seam side down until firm at least 3 hours.
  5. Cut logs crosswise into 1/2 inch thick pinwheels and arrange cut side down on baking sheet one inch apart. These can be frozen at this point and put into plastic bags.
  6. Preheat oven to 400F and lightly grease 2 large baking sheets. Bake in batches till golden 14 to 16 minutes. Transfer to a rack to cool slightly. serve warm.
Made these last night they are to die for.