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Prosciutto Gruyère Pinwheels made with homemade puff pastry

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 butters 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 Gruyère Pinwheels made with Homemade Puff Pastry

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

Ingredients

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

Instructions

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:

Yield:

15

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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27 comments on “Prosciutto Gruyère Pinwheels”

  1. Thanks, Lora…I know you could do fabulous things with puff pastry~
    Ceecee, haha, yeah a pound of butter was a LOT!
    Carole, you should have texted me yesterday…too late 🙂
    Elaine, I wish you could join us! Lambeau loves your right back~

  2. Such scrumptious savory pinwheels, absolutely wonderful with homemade puff pastry, yum!

  3. This is such a great story. Your pinwheels look perfect. And I like how you compared the different pastries. I never thought I’d ever attempt to make puff pastry, but maybe now, with your instructions, I will try. And with proscuitto, basil and gruyere – scrumptious!

  4. Cannot imagine a more authentic method and recipe from no other then Julia Child for this authentic puff pastry dough.
    I am beyond impressed, Lizzy. Lora printed out the recipe, and we will both attempt to make the puff pastry, there’s so many delicious recipes to make from them. Bon Appetit always inspires!
    Super yummy pinwheels…anything with prosciutto is always a winner!

  5. Oh my those pinwheels looks fantastic!! You can’t go wrong with procuitto, gruyere and puff pastry! YUM YUM YUM!

    My sisters and I just started our first themed blog hop over at http://everydaysisters.blogspot.com beginning tomorrow. This weeks theme is appetizers. We would love for you to come over and share these or any of your favorite appetizer recipes with our blog readers. Have a greet weekend.

    Ellen

  6. Hi Lizzy,

    This recipe was one of the appetizers recipes that received the most page views at our Appetizer linky party last week. It’s now featured on this weeks Everyday Sisters Sharing Sundays. This week theme is Chicken. Please come back and post some chicken recipes to share this week.

    http://everydaysisters.blogspot.com

    Ellen

  7. Miss Lambeau is soooo cute!:):) Excellent recipe Liz, Panos especially loved it:) He has a soft spot for any savory puff pastry treats. Since we have some excellent graviera (the Greek Gruyere equivelant) from the island of Naxos in the fridge, we’ll try those very soon:) How we wish there would be normal expenses to send something from Greece to the US, to send you some authentic graviera to try. You’d LOVE it.
    For the time being, we send you our love:)
    Mirella and Panos

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