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Gruyère and Prosciutto Pinwheels

Looking for an easy appetizer to impress your guests this holiday season?

Gruyère and Prosciutto Pinwheels offer layers of nutty Gruyère, salty prosciutto, and buttery puff pastry, creating fun spirals that bring a touch of style and whimsy to any table.

The rich, nutty Gruyère pairs beautifully with the savoury prosciutto, all wrapped in golden flaky puff pastry.

They’re an excellent addition to any gathering, from holiday parties to casual get-togethers, and bring a touch of sophistication without the fuss.

Gruyère and Prosciutto Pinwheels
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Gruyère and Prosciutto Pinwheels

There’s something undeniably satisfying about recipes that look impressive but come together quickly and easily. I took inspiration for these Gruyère and prosciutto pinwheels from our favourite Swiss cheese fondue.

Ingredients

  • 1 box puff pastry, thawed
  • 1 cup Gruyère cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • 1/4 tsp dry mustard
  • 1/4 tsp thyme
  • 4-5 slices prosciutto, thin
  • 1 egg, beaten

Instructions

  • Preheat oven to 400 F. Line a baking sheet with parchment paper or aluminum foil sprayed with oil.
  • On a floured surface, roll out one sheet of puff pastry to a rectangle, roughly 12 x 10 inches.
  • In a bowl, mix together cheeses with mustard and thyme.
  • Lay prosciutto slices evenly across pastry. Top with grated cheese mixture.
  • Starting at the short side, roll the pastry tightly into a log. Dab the end with water to help seal.
  • Wrap in plastic and chill for 10-20 minutes in the freezer to make slicing easier.
  • Slice the log into ½ inch slices and lay flat on baking sheet scooping up any grated cheese that falls out and sprinkling on top. I like to sprinkle fresh grated pepper on top.
  • Brush tops lightly with egg. Bake 15 minutes or until golden brown. Serve warm.