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Prosciutto Gruyère Pinwheels made with homemade puff pastry on a white serving platter

Prosciutto Gruyère Pinwheels

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These Prosciutto Gruyère Pinwheels are an exquisite appetizer made with premium store-bought puff pastry!  SO easy and your guests will only leave crumbs!!

I tested these with homemade puff pastry, also known as pâte feuilletée, too, but with the effort required, don’t bother unless making a laminated dough is on your bucket list. Add this to your list of appetizers to make when company is coming and you don’t want to break a sweat. I’m someone who will ask for the recipe, so make a couple of copies in advance!!

Prosciutto Gruyère Pinwheels made with homemade puff pastry on a white serving platter

Prosciutto Gruyère Pinwheels

A group of my fabulous friends likes to gather in my kitchen and watch me bake.  I teach what I know, we gab, we laugh, we eat!  We’ve sampled different kinds of butter while baking bread, compared chocolate to cocoa brownies, and made a complex trifle and buche de noel.

Prosciutto Gruyère Pinwheels before baking
Dufour brand on the left, mine on the right…
Prosciutto Gruyère Pinwheels after baking

My weekend project was homemade puff pastry, so I decided to invite my bake along group over to compare homemade puff pastry with a premium store-bought brand. This simple, yet elegant recipe for pinwheels was perfect for this taste test. I would make two batches, one with my puff pastry and one with Dufour.

Since the unsliced rolls can sit in the fridge for a couple of days, I saved the leftovers to bake for a party the next night.  And I still had 2 pounds of leftover puff pastry, so I also baked two Maple Glazed Apple Tarts, one of my favorite breakfasts for company.

Prosciutto Gruyère Pinwheels on a white tray with a sprig of basil
My tasters found the Dufour a bit saltier and crisper, but the homemade had flakier layers and a better overall taste.  They may have just been humoring me; they are a very sweet bunch!!  If you have the time (and energy), you might like to try your hand at homemade puff pastry, but premium, all-butter brands like Dufour are much easier and quite delicious!
The consensus was that these Prosciutto Gruyère Pinwheels are a stellar make-ahead appetizer no matter which pastry you choose…
Step one of rolling out homemade puff pastry
Step two of rolling out homemade puff pastry
My butter started coming through immediately…oops
Dog licking crumbs off the kitchen floor
Miss Lambeau helps me with my messes

Innocent face of dog in kitchen

Um, flour and butter are not on your low
antigen diet, Missy!
First turn in making homemade puff pastry
After the first turn
Puff pastry on the counter after the second turn
Rolled out after second turn…looking better.
Puff pastry ready to be chilled
Final fold…ready for the fridge…whew.
Prosciutto, Gruyere and Basil Pinwheels on a white plate with a fork

The Recipe: Prosciutto Gruyère Pinwheels made with Homemade Puff Pastry

An elegant pinwheel appetizer filled with French Gruyere and Prociutto

Prep Time 20 minutes
Cook Time 16 minutes
Additional Time 3 hours
Total Time 3 hours 36 minutes
Yield 30 pinwheels


For puff pastry

  • 2 1/2 cups flour
  • 1 1/4 cups cake flour
  • 1 tablespoon salt
  • 1 1/4 cups ice water
  • 1 pound very cold, unsalted butter

For pinwheels:

  • 1 sheet frozen puff pastry (half of 17.3 ounce package), thawed or 8 ounces homemade puff pastry
  • 4 ounces prosciutto
  • 2 tablespoons chopped fresh basil
  • 3/4 cup freshly grated Gruyère cheese, packed
  • 1 egg, beaten to blend


To make puff pastry:

  1. In a food processor, pulse together dry ingredients to mix. Add water and pulse till dough comes together in a ball. Shape dough into a ball and slash the top in a tic-tac-toe pattern with a sharp knife. Wrap dough with a damp towel and refrigerate for 5 minutes.
  2. Place the butter between two sheets of plastic wrap and pound with a rolling pin to form a 1 inch thick square. Unwrap chilled dough and place on flour dusted work surface. Roll into a 10-inch square. Roll out each corner of square to make "ears" or flaps. Place butter in center of dough and fold flaps over butter, stretching to overlap and completely encase butter. You should have a 8 inch square.
  3. Press the rolling pin against top and bottom of square. Then roll out to a length of 24 inches, not worrying about the width of the rectangle. Try to get a very even layer of butter sandwiched between the dough. Keep work surface dusted well with flour, but brush off excess before folding.
  4. To make first "turn," fold the rectangle into thirds: up from the bottom and down from the top. Brush off excess flour. First turn is now complete.
  5. Rotate the dough so that the closed fold is to your left. Repeat the rolling and folding...rolling to a length of 24 inches, then folding into thirds. This is the second turn.
  6. If the dough is oozing butter at this point (mine was!), it is time to chill the dough. Wrap well and put in the refrigerator for 30-60 minutes. After cooling time, make two more turns, return to refrigerator for 30-60 minutes, then make the final two turns. The total number of turns needed is 6. Let puff pastry chill at least an hour before using.

Yield: 2 1/2 pounds

To make pinwheels:

  1. Place puff pastry on work surface, lightly dusted with flour. Cut in half, forming two 9 1/2 x 4 3/4 inch rectangles. Arrange half of prosciutto on one rectangle, leaving an empty border of 1/2 inch along one side. Sprinkle with half the basil, then half the cheese. Brush border with beaten egg. Starting at end opposite of border, roll up like a jelly roll. Press to seal long edges. Repeat with second pastry sheet. Refrigerate at least 3 hours and up to 2 days.
  2. Preheat oven to 400º. Line two large baking sheets with parchment paper. Cut rolls into 1/2 inch slices. Arrange on baking sheets leaving a 1 inch space between rounds. Bake 16 minutes, till golden brown. It works best baking one sheet at a time. Cool slightly on racks. Serve warm.

Nutrition Information:



Serving Size:

2 pinwheels

Amount Per Serving: Calories: 479Total Fat: 35gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 91mgSodium: 731mgCarbohydrates: 33gFiber: 1gSugar: 0gProtein: 9g


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28 comments on “Prosciutto Gruyère Pinwheels”

  1. You made your own puff pastry! You are super woman. I think the homemade looks so much better and buttery. The filling is just perfect for my tastes.
    And you better not forget to post about the Maple Glazed Apple Tarts. My mouth is watering already!

  2. Uho! UHO! My heart just skipped a beat! ….slam dunk recipe!

  3. Thanks, everyone! The gathering of friends makes for a delightful morning~

  4. I love the idea of having a few friends over and baking and doing taste testing! The puff pastry looks beautiful!

  5. Thanks, Yummy and Kristi! It wasn’t too difficult…you just have to allot an afternoon to be home for all the rolling and chilling. I’d love to try croissant dough next 🙂

  6. Looks wonderful Liz…sounds like a fun day with your friends!

  7. Wish I lived closer! Just beautiful and so fun!

  8. There was no humoring involved! That Skinny Chick’s puff pastry ruled. And Liz has a knack for making dishes I would not as a rule attempt in my kitchen look easy. These pinwheels were absolutely delicious.

  9. Wow Liz, I admire your baking accomplishments. Both look so wonderful. Maybe I’ll try your recipe with the Dufour brand. Love your blog and your pictures of Lambeau!

  10. These look so delicious and easy! It really makes you shake your head at the thought of buying these pre-made. And, don’t you love how dogs are there to “help” when you make a mess? =D

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