Prosciutto, Sage & Gruyere Puff Pastry Pinwheels Recipe
These Prosciutto, Sage & Gruyere Puff Pastry Pinwheels are a delicious, savory appetizer perfect for holiday gatherings. Made with just five key ingredients including flaky puff pastry, tangy Dijon mustard, salty prosciutto, creamy Gruyere cheese, and fresh sage, these pinwheels combine classic flavors in an elegant bite-sized treat. They can be made ahead and baked just before serving, making them a convenient and crowd-pleasing party food.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 18-22 pinwheels 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American-inspired
Ingredients
Scale
Ingredients
- 1 sheet defrosted puff pastry (approx. 10x10 inches)
- 1 tbsp Dijon mustard
- 3 slices thinly sliced prosciutto
- 1/2 cup shredded Gruyere cheese
- 1 tbsp fresh minced sage, plus more for garnish
- Optional: Egg wash (1 egg whisked with 1 tbsp water) for brushing
Instructions
- Prepare puff pastry: On a piece of parchment paper, roll out the defrosted puff pastry sheet into about a 10×10 inch square.
- Spread mustard: Evenly spread Dijon mustard over the puff pastry, leaving a 1/2 inch border around the edges.
- Layer toppings: Place the prosciutto slices side-by-side on top of the mustard without too much overlap. Sprinkle shredded Gruyere cheese evenly over the prosciutto, then scatter the freshly minced sage on top.
- Roll pastry: Starting from the bottom edge, tightly but gently roll up the puff pastry into a log. Wrap the log tightly in parchment paper or plastic wrap and place in the freezer for 10 minutes.
- Preheat oven: While the log chills, preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Slice pinwheels: Remove the chilled puff pastry log from freezer and cut into 1/2 inch thick slices using a sharp or serrated knife. You should get about 18-22 pinwheels.
- Arrange and brush: Place the pinwheels on the prepared baking sheet, leaving space between each. Optional: Brush the tops and sides with egg wash to achieve a golden finish.
- Bake: Bake in the preheated oven for 22-28 minutes, or until golden brown and puffed.
- Cool and serve: Let the pinwheels cool on the baking sheet for 5-10 minutes. Garnish with additional minced sage if desired and serve warm.
Notes
- Make ahead: Bake and cool the pinwheels completely, then freeze in a single layer. Store in an airtight container for up to one month. Reheat from frozen at 350°F on a parchment-lined sheet until warmed through.
- Cheese substitutions: Old cheddar or Swiss cheese can replace Gruyere if desired.
- Use a serrated knife for cleaner slices when cutting the puff pastry log.
- Ensure puff pastry is fully defrosted before assembling to avoid tearing.
- These pinwheels are best enjoyed fresh but can be kept at room temperature for a couple of hours.
- Phyllo pastry is not recommended as a substitute since it differs significantly in texture and thickness.
Keywords: pinwheels, puff pastry, prosciutto, sage, gruyere, appetizer, holiday appetizer, party food
