Prosciutto and Gruyere Pinwheels

40 servings
  • 3/4 cup finely grated Gruyere (about 3 ounces)
  • 4 teaspoons chopped fresh sage leaves
  • 1 puff pastry sheet (from 1 (17 1/4-ounce) package frozen puff pastry sheets), thawed
  • 1 large egg, beaten lightly
  • 2 ounces thinly sliced prosciutto
  • In a bowl combine Gruyere and sage. On a lightly floured surface arrange pastry sheet with a short side facing you and cut in half crosswise. Arrange 1/2 half of sheet with a long side facing you and brush edge of far side with some egg. Arrange 1/2 of prosciutto evenly on top of pastry, avoiding egg-brushed edge, and top with 1/2 of Gruyere mixture. Starting with side nearest you, roll pastry jelly-roll fashion and wrap in waxed paper, make another log in same manner. Chill pastry logs, seam sides down, until firm, at least 3 hours, and up to 3 days. Preheat oven to 400 degrees and lightly grease 2 large baking sheets. Cut logs crosswise into 1/2-inch - thick pinwheels and arrange, cut sides down, 1- inch apart on baking sheets. Bake pinwheels in batches in middle of oven until golden, 14 to 16 minutes. Transfer pinwheels to a rack and cool slightly. Serve pinwheels.

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