Prosciutto Gruyere Pinwheels
Using storebought puff pastry makes these Prosciutto Gruyere Pinwheels a snap to prepare! These easy appetizers are ideal for any occasion! Try them on game day, for cocktail or dinner parties, or big family gatherings!
Puff Pastry Appetizers are always a hit! Just stock up on a few items like frozen puff pastry, a chunk of Gruyere cheese, and packaged prosciutto. You’ll be happy you did as these make an elegant starter!
Why You Must Make
- They’re super easy to make using frozen puff pastry.
- The results are tasty and elegant!
- Who doesn’t like the combo of ham and cheese AKA prosciutto and Gruyere???
Between cookie exchanges, Christmas parties, and New Year’s celebrations, my kitchen is hopping this time of year. I was invited to cocktails with some fun ladies one Friday night, and I knew I couldn’t arrive empty-handed.
I pulled some puff pastry from my freezer and started brainstorming about the delicious savory pinwheels I could make. This prosciutto, Gruyere, and basil version was perfect with a nice crisp glass of white wine around a roaring fire.
Expert Tips
- Use an all-butter puff pastry brand like Dufour or Trader Joe’s. The flavor is so much better!
- Once the puff pastry is thawed, give it a quick roll to smooth the seams.
- Brush with an egg wash before adding the fillings to help the filling adhere to the puff pastry along with sealing the ends after rolling.
- Layer the filling ingredients evenly so each slice will have equal amounts of Prosciutto and Gruyere cheese.
- Remember that puff pastry works best when the dough is cold and the oven is hot.
- If your kitchen is warm or your dough sits out too long, it would be wise to put your baking sheet with the unbaked pinwheels into the refrigerator to cool off for a bit.
- PRO-Tip: The rule of thumb for the flakiest puff pastry is to bake it COLD in a HOT oven.
Frequently Asked Questions
Puff Pastry or Pate Feuillettée is a “rich, delicate, multilayered pastry.” The latter is a French term that translates to “pastry made leaf-like.”
It’s most commonly made by placing butter between two layers of pastry dough, rolling it, folding it, then resting and chilling. This is called lamination and was first mentioned in a Spanish cookbook in the early 1600s.
This process is repeated a few times making many, many layers of dough and butter. When baked, the butter releases steam, resulting in multiple layers of flaky pastry. Croissants and Palmiers are both made with puff pastry dough.
First, the filling ingredients are spread evenly over the puff pastry. Using a piece of parchment or a Silpat under the sheet of pastry to guide the rolling, start at the long end and lifting the parchment, begin to roll tightly until the dough forms a cylinder.
Since the pinwheels contain prosciutto, a perishable ingredient, they need to be stored in an airtight container in the refrigerator. Reheat to serve. They will be good for up to 4 days if stored properly.
Yes, they freeze well. Store in an airtight container in the freezer for up to 2 months. Reheat to serve.
You can also freeze the unbaked slices on a sheet pan, then store those in a freezer-weight Ziploc bag for up to a month. Bake frozen, but add a few more minutes of cooking time.
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Prosciutto, Gruyere and Basil Pinwheels
An easy semi-homemade appetizer using puff pastry and packaged prosciutto
Ingredients
- 1 egg
- 1 tablespoon water
- 1/2 cup shredded Gruyere cheese
- 2 tablespoons chopped fresh basil
- 4 ounces, very thinly sliced prosciutto
- 1 14 ounce sheet all butter frozen puff pastry, thawed
Instructions
- Preheat oven to 400º. Line two baking sheets with parchment and set them aside.
- Beat egg and water together in a small bowl. Set aside.
- Lightly flour work surface. Roll out puff pastry lightly...just to smooth. Brush surface with beaten egg. Sprinkle basil over the surface, then sprinkle with cheese. Arrange prosciutto over top of the cheese.
- Starting at the long side, roll up the dough like a jelly roll.
- Slice at scant 1/2 inch intervals and place rounds on baking sheets. Brush with egg wash.
- If the dough has become warm, pop in the refrigerator to chill for a bit.
- Bake for 15 minutes or till golden brown. Remove to wire racks and cool 10 minutes before serving.
Notes
Puff pastry bakes best when it's cold. If your sliced unbaked pinwheels have gotten warm, pop them in the refrigerator to chill before baking.
Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 184Total Fat: 19gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 60mgSodium: 325mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 3g
54 Comments on “Prosciutto Gruyere Pinwheels”
Love this! I always have puff pastry around, just for something quick but special like this. And you can’t beat Gruyere!
I always wonder if your ears are itching (isn’t that the saying when someone talks or thinks of you?) because I always think of you when I make these quick and easy hors d’œuvres. In fact, I have a bunch in my freezer right now. They are a huge hit. I usually use Serano ham and gruyere but it’s the same. And I love your idea of baking them in a muffin tin so that they stay relatively circular. Merry Christmas and Happy New Year, Liz and family.
Still lovin’ all of the different pinwheels you make, they’d be welcome any time! Never heard of the Gourmet Garden products, just googled… Looks like a great idea. Happy New Year Liz!
PS-Don’t expect the Eagles to go too far this year, might just have to look for a cheese head for the inflatable:@)
Liz, these look like a fun recipe to try and I’d love them if I could do them a day ahead. Thanks for the great appetizer.
I love puff pastry pinwheels and I definitely think you’ve improved on a classic!
Now these are some beautiful looking pinwheels. I bet your kitchen is hopping… it’ usually pretty busy.. but this time of year is crazy fun with all that’s going on. 🙂
Now, these are the perfect party appetizers. Pinning this for this weekend.
So elegant and tasty! I could eat that entire tray.
I love pinwheels of all sorts – one of my favorite appetizers. They’re so easy, but people are always like “you MADE these?!?!” Prosciutto and gruyere sounds just terrific.
These would be a huge crowd pleaser with my family. They are so pretty too. I love just having lots of good snacks around during the holidays.
I have a serious obsession with pinwheels, but I can’t believe I’ve never tried a baked version! This will be made for Christmas!
With prosciutto, cheese, and basil….It is so my type of starter!!!! Pinned!
Beautiful!
My kitchen is also in hyper-drive. I feel like I’m living on adrenalin and every day needing more and more of it until Dec 25. These pinwheels looks really good and I love that range of herbs – so convenient and handy! xx
These look so good but I am going to have to leave out the prosciutto, as I’m a vegetarian. But I am sure I could make a lovely vegetarian version of these, I bet they were a brilliant party food and I shall definitely keep these in mind for my next party. Thanks for sharing such a wonderful party food idea 🙂
These would make a great holiday party appetizer!
This is perfect for a holiday party! Thank you so much for using puffy pastry (for me!!). This looks really easy and I would love to try this. Never put basil in prosciutto and Gruyere combo, so this is a fun experiment for me! 🙂 They look amazing, Lizzy!
Do you take in students, Liz?? Such awesome bakes! Oh, I’m holding another International Giveaway! Come & join my Win JollyChic $100 Shopping Spree At Luxury Haven!
Oh… I had a pile of puff pastry in my spare freezer and then the freezer died and the pastry spoiled! This is a great recipe, as always, Lizzy
Pinwheels are such a great combo! Love this flavor combo!
What a wonderful appetizer! I’m hosting a cookie party in a few weeks, and I think these would be the perfect addition to my table! Thank you for sharing!
These are gorgeous & party perfect! Love the combo of flavors you used, Liz!
This is a killer combination of flavors Liz! They look dangerously good!
Pinwheels are always a party favorite and yours with the Gruyere, basil and prosciutto sounds absolutely delicious Liz! I have some Puff Pastry sitting in my freezer and I now know what I can do with it 🙂
You did such an amazing job on these pinwheels, they look so elegant!
i haven’t made these in a long time. They are always a favorite and oh, so good!
I’m loving these savory bites, Liz. And who doesn’t love an appetizer that makes you like like a hero in guests eyes with minimum labor on the host’s part?
Love the fillings going on here! Beautiful and tasty!
Gourmet Garden is on my radar! Even if I weren’t entertaining I’d still like to have this on hand. Your friends must have been thrilled to be on the receiving end of these!
Nice flavor combination. Easy to whip up during this busy season. Thanks!
What would we do without puff pastry in the freezer? In just a few minutes we can make something that looks like we’ve slaved over a hot oven for hours. I love your pinwheels!
Pinwheels are such a fun appetizer….these look delicious!
Liz!!!
looks like your site is up and running again?! I LOVE these!!! I could eat puff pastry everyday. . gruyere cheese, basil, garlic and prosciutto?! oh my word! pass some over to me please! I am going to make these!!!
This looks like the perfect thing to make on New Year’s Eve. Pinning!
I love having puffed pastry in the freezer! So many terrific things you can do with it. These pinwheels are inspired! Really nice flavor pairing – thanks.
I could eat a plate of of these! Do I have a problem.Liz? lol
Are these little bites of Heaven? Yes. Yes I think they are.
What perfect little pinwheels! Is it wrong to want these with my coffee this morning?
I’m in love with all of the flavors in these! Gorgeous, Liz!
delicious flavors!
I love anything with puff pastry for the holidays!! These pinwheels look perfect!!
These are perfect for a party and perfect for cocktails! I love this kind of party food that’s easy to pick up while holding a glass.
I’ve been wanting to do an easy holiday cocktail gathering. These pinwheels are a great idea! I’ve trying to come up with ways to use up my puff pastry!
There is absolutely no way you could go wrong by combining prosciutto, gruyere, and herbs! These sound addictive, Liz.
Liz, these are just beautiful!! I have puff pastry that I need to use and this would be a perfect recipe! I love it!!!
Love your instant pesto idea! I can’t wait to try these pinwheels for our next get together!
Love this flavor combination. They look so elegant, yet easy to make!
You know how crazy I am about prosciutto and these little pinwheels look so easy to make. I bet they are just packed with flavor! I see these on my holiday menu for sure.
Love the basil and garlic paste in here with the gruyere cheese and prosciutto, sounds delicious! Great appetizer for any party or gathering 🙂
I see what I’m making with the puff pastry I have in my freezer. I think this will be one of the appetizers I serve for New Years.
The pinwheels look beautiful Liz and it sounds like you had a very fun evening:@)
These would be perfect with a glass of wine. Now to make gluten-free puff pastry – quite a mission, I suspect.
I’ve actually never had a pinwheel anything before…
I love pinwheels and these flavors are wonderful, perfect for a holiday party!