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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.