Shelly's Recipe

PROSCIUTTO AND BOURSINE PUFF PASTRY PINWHEEL

Category: Roll Ups / Pinwheels

5 oz Boursin cheese
6 oz cream cheese
1/2 tsp roasted garlic
2 oz prosciutto, shaved and finely diced
3 tbsp Italian roasted tomatoes in olive oil, drained and finely diced
1 puff pastry sheet, 10 inch x 15 inch

Defrost pastry sheet until pliable but not too soft. Blend together cheeses until smooth and add remainder of ingredient. Mix until well blended. Spread filling within 1 inch of edges of puff pastry. Brush edges with egg wash (1 eggs and 2 tbsp water).

Roll up lengthwise jelly-roll style keeping firm and tight rolls. Wrap in plastic wrap and chill until firm or freeze for future use. To slice, defrost slightly to prevent cracking and cut into 20 slices.

Place on parchment lined sheet pan and brush with egg wash before baking. Bake at 375 until browned and interior is flaky. Note: Use frozen phyllo dough instead of puff pastry. Layer about 5 sheets according to pkg instructions using melted butter between each layer. Chill well before spreading filling to prevent tearing.

After egg washing slices, sprinkle with cheese, seeds, or nuts for variety. Makes approximately 20 slices per roll.