Prosciutto & Cheese Pinwheels
These sweet and savory Prosciutto & Cheese Pinwheels are made with just five ingredients. They’re elegant without being fussy, and everybody will love them!
I’m a big believer in the theory that holiday appetizers should be as simple and involve as few ingredients as possible.
After all, there’s already so much to do during the season – wrapping gifts, making a charcuterie chalet, traveling to see family, making sure everybody has a full drink (if you’re hosting), and probably getting the main course on the table at some point.
One of my favorite easy homemade appetizers (aside from jarcuterie!) is sweet and savory puff pastry pinwheels.
With just five ingredients, these Prosciutto & Cheese Pinwheels are elegant without being fussy, and trust me, everybody will love them. They’re even kind of Christmas colors!
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About this Prosciutto & Cheese Pinwheels:
- Be aware that frozen puff pastry takes about 40 minutes to thaw at room temperature before you can work with it. I tend to forget this a lot, so I’m reminding you right away. THAW THE PUFF PASTRY, FRIENDS.
- I originally wanted to make these pinwheels with cranberry preserves or jam, since cranberry is such a seasonal flavor. Turns out, cranberry preserves were nowhere to be found at my local store. The good news is that raspberry preserves worked out just as well (and are also perfect for heart jam cookies). But if you can find cranberry preserves, please try it and let me know how it is, OK?
- When a recipe calls for only a few ingredients, it’s important to make sure that each ingredient is of best quality. For these pinwheels, I like the complex flavor of Black Creek Cheddar Cheese with Gruyère Notes, because you’re getting two great flavors for the price of one! This nutty, earthy cheese is great for breakfast charcuterie, amazing melted over French onion soup, and the perfect choice for these pinwheels.
Psst – if you have extra rosemary (you will!) – try out something new with my rosemary simple syrup recipe, and use that to whip up a lemon bourbon cocktail or a gin rosemary cocktail.
And if you have any extra prosciutto, I recommend the best prosciutto sandwich
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Prosciutto & Cheese Pinwheels
Ingredients
- 1 egg
- 1 tablespoon water
- 1 package puff pastry sheets (2 sheets), thawed 17.3 ounces
- 6 tablespoons raspberry preserves
- 1 package sliced prosciutto 5 ounces
- 3 ounces shredded Black Creek Cheddar Cheese with Gruyère Notes
- Chopped fresh rosemary for garnish (optional)
Instructions
- Preheat oven to 400 degrees F. Line two rimmed baking pans with parchment paper. In small bowl, whisk egg and water until well combined.
- Unfold pastry sheets on work surface. Spread 3 tablespoons preserves evenly over each pastry sheet. Evenly layer prosciutto and cheese over preserves. Starting at short side, roll each pastry sheet up like a jelly roll. Cut each roll into 16 slices. Place slices on prepared baking pans; brush with egg mixture.
- Transfer to oven and bake 22 to 24 minutes or until pastry is golden brown, rotating pans halfway through cooking. Transfer pans to wire racks and let pinwheels cool 5 minutes before serving warm or at room temperature. Serve garnished with rosemary, if desired.
Disclosure: This is a sponsored post written by me on behalf of Saputo Cheese USA Inc. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.
I remember when you made these … Because I ate like 4 or 5 of them reheated when I got home from work. They were good even from the microwave. What a great job with this recipe my dear!