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Category: Roll Ups / Pinwheels
Prep Time: Cook Time: Total Time:
1 egg; beaten, plus 2 tbsp water
1 (4 oz) jar sweet-hot mustard
2 sheets frozen puff pastry
2 tbsp water
3 oz grated Parmesan or 3/4 cup shredded Gruyere, Mozzarella, Fontina cheese
1/2 lb thinly sliced prosciutto
Thaw puff pastry at room temperature for 20 to 30 minutes. Lightly flour board and roll out one sheet of pastry to about 12 by 15 inches. Spread pastry sheet with half of mustard. Top with half of prosciutto, arranged in single layers. Sprinkle prosciutto with half of Parmesan cheese. Press cheese down with your fingers or a spatula. Roll pastry into a spiral. Brush edges with a little water and press to seal.
Using a serrated knife, slice the roll into one-inch pinwheels. Arrange pinwheels on a baking sheet and compress them with the bottom of a glass or the back of a spatula. Repeat for the second sheet of puff pastry. Refrigerate pinwheels for 15 minutes. Brush pinwheels with egg wash and bake in a preheated 400 degree oven for ten minutes. Turn and bake another five to ten minutes or until golden brown. Yields about 2 dozen.
(Don’t spread with the mustard if you use these.)
Optional Ingredients to add into the filling:
1 cup coarsely chopped baby spinach (about 1 1/2 ounces)
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
Sprinkle with the chopped spinach, season with salt and pepper and then top with the remaining cheese.
Optional Dipping Sauce:
2 T Stone ground mustard
2 T Honey
Kosher salt and pepper to taste
In small bowl combine mustard and honey. Season to taste with kosher salt and pepper. If mixture is too thick, thin with a little water. Refrigerate until ready to use. Allow dipping sauce to come to room temperature before serving. (If I use the dipping sauce, I do not spread the mustard on the pastry sheets.)
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SAVORY PROSCIUTTO PINWHEELS
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Category: Roll Ups / Pinwheels
Prep Time: Cook Time: Total Time:
1 egg; beaten, plus 2 tbsp water
1 (4 oz) jar sweet-hot mustard
2 sheets frozen puff pastry
2 tbsp water
3 oz grated Parmesan or 3/4 cup shredded Gruyere, Mozzarella, Fontina cheese
1/2 lb thinly sliced prosciutto
Thaw puff pastry at room temperature for 20 to 30 minutes. Lightly flour board and roll out one sheet of pastry to about 12 by 15 inches. Spread pastry sheet with half of mustard. Top with half of prosciutto, arranged in single layers. Sprinkle prosciutto with half of Parmesan cheese. Press cheese down with your fingers or a spatula. Roll pastry into a spiral. Brush edges with a little water and press to seal.
Using a serrated knife, slice the roll into one-inch pinwheels. Arrange pinwheels on a baking sheet and compress them with the bottom of a glass or the back of a spatula. Repeat for the second sheet of puff pastry. Refrigerate pinwheels for 15 minutes. Brush pinwheels with egg wash and bake in a preheated 400 degree oven for ten minutes. Turn and bake another five to ten minutes or until golden brown. Yields about 2 dozen.
(Don’t spread with the mustard if you use these.)
Optional Ingredients to add into the filling:
1 cup coarsely chopped baby spinach (about 1 1/2 ounces)
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
Sprinkle with the chopped spinach, season with salt and pepper and then top with the remaining cheese.
Optional Dipping Sauce:
2 T Stone ground mustard
2 T Honey
Kosher salt and pepper to taste
In small bowl combine mustard and honey. Season to taste with kosher salt and pepper. If mixture is too thick, thin with a little water. Refrigerate until ready to use. Allow dipping sauce to come to room temperature before serving. (If I use the dipping sauce, I do not spread the mustard on the pastry sheets.)
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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