These Prosciutto Pinwheels with Gruyere Cheese and Puff Pastry are perfect for a New Year’s Eve party! This festive appetizer is easy to make, flaky, and decadent. The PERFECT addition to your New Year’s Eve Menu Ideas!
The thing I love most about New Year’s Eve (and holidays in general) are all the appetizers and snack-type foods. Nothing makes me more excited than trays full of festive little bites. Sure, a cocktail or two to ring in the new year is nice but I’ll take a Smashed Shrimp Shumai or one of these Jalapeno Popper Deviled Eggs over a martini any day. One of the best ingredients to create these tasty holiday snacks is puff pastry. It’s easy to use, versatile and adds a decadent flair to any recipe.
Gruyere and Prosciutto Pinwheels with Puff Pastry
I love puff pastry because you can go both savory and sweet with it. These Mushroom, Gruyere, and Thyme Tartlets make the perfect savory fare, and there’s no better way to ring in the New Year than with these Honeyed Strawberry and Mascarpone Tartlets. I went the savory route with my Prosciutto Pinwheels with Gruyere Cheese and Puff Pastry. The first step is to thaw 2 sheets of puff pastry for about 45 minutes. As the pastry thaws, shred 2 cups of Gruyere cheese with a cheese grater. Open a 3 oz. package of prosciutto and tear each piece 2-3 times. Heat the oven to 400 degrees.
Prepare the Puff Pastry
Once the puff pastry has thawed slightly, it’s time to roll it out. Carefully unfold both sheets and roll them out a few times with a rolling pin on a lightly floured surface. They don’t need to be completely rolled out. Simply roll them enough to get the creases out of the pastry. Now pierce the pastry sheets with a fork 10-12 times each. This will prevent the pastry from ‘puffing’ as it bakes and allows the pinwheels to keep their shape. Sprinkle 1/2-3/4 cup of the shredded Gruyere cheese evenly on each pastry sheet and then place half of the prosciutto pieces on each. Make sure the cheese and prosciutto reach the edges of the sheets.
Assembly and Baking the Prosciutto Pinwheels
Carefully roll each sheet tightly into a ‘log’ shape with your fingers. Try to roll them tightly so the filling does not fall out. Spray a baking sheet with cooking spray. Now cut each of the rolled pastry sheets into 1/2″ inch slices with a knife. Each sheet should yield 12-14 slices so you should end up with 24-26 pinwheels. Place the pinwheels on the baking sheet cut side down. You can bake them in two separate batches or all at once on two separate baking sheets. Next up is the egg wash: Simply beat 1 egg and 1 Tbsp. of water in a small bowl. Brush the tops of each pinwheel with the egg wash using a pastry brush. This will help them get nice and golden as they bake.
Pop the baking sheet into the oven and bake for 16-18 minutes or until the tops get nice and golden. The cheese will melt and brown a bit as it bakes. Once the pinwheels are done remove the pans from the oven and set aside.
Garnish the Prosciutto Pinwheels
The last step before serving is to garnish the pinwheels with some lemon zest and fresh herbs. Puff Pastry, Gruyere cheese, and prosciutto are all delicious ingredients but they are a bit decadent. The lemon zest adds a pop of freshness and balances them out. The herbs will add a nice burst of flavor that compliments the meat and cheese perfectly. I love to use basil to garnish these pinwheels but you can use any herb you like. Simply mince 1/2 cup or so of your herb of choice and then sprinkle on the pinwheels. Using a microplane or cheese grater, zest 1 lemon over the pinwheels.
That’s all there is to it! Prosciutto Pinwheels with Gruyere Cheese and Puff Pastry are the perfect addition to a New Year’s Eve party, whether you are the host or a guest. They seem kind of fancy but they’re actually incredibly easy to make and take no time at all. You’ll be free to celebrate by snacking on all the other appetizers or sipping a martini (or two).
- 2 Sheets Puff Pastry
- 2 cups Gruyere cheese
- 3 oz. Prosciutto sliced
- 1 egg
- 1 Tbsp. water
- Cooking spray
- 1 lemon zested
- 1/2 cup basil chopped fresh or herb of choice
Heat oven to 400 degrees.
Remove 1 package of Puff Pastry from freezer (each package contains 2 sheets). Thaw the Puff Pastry sheets for 45 minutes.
Shred 2 cups of Gruyere cheese with a cheese grater and tear 1 3 oz. package of prosciutto into pieces.
Unfold both sheets of Puff Pastry once they have slightly thawed. Lightly flour a flat surface and roll them out slightly with a rolling pin. Do not roll them out completely. Simply roll out the creases in the pastry sheets.
Pierce each piece of Puff Pastry with a fork 10-12 times. This will prevent the pastry from 'puffing' as it bakes and will allow the pinwheels to stay together.
Add 1/2-3/4 cup of shredded Gruyere cheese to each pastry sheet. Place half of the prosciutto pieces on each pastry sheet. Make sure the cheese and prosciutto reaches the edges of each pastry sheet.
Roll each of the pastry sheets tightly into a 'log' shape.
Cut each pastry sheet into 12-14 slices (each slice should be 1/2").
Spray baking sheet with cooking spray.
Place each of the slices cut side down onto a baking sheet. (Can bake in 2 batches or all at once with 2 separate baking sheets).
For egg wash:
Beat 1 egg and 1 Tbsp. of water in a small bowl. Brush each pinwheel with egg wash.
Place the baking sheet in the oven and bake for 16-18 minutes or until tops are nice and golden. Remove pan when finished baking.
Let cool and place on serving tray. Garnish with the zest of 1 lemon.Mince 1/2 cup or so of basil or fresh herb of choice. Sprinkle pinwheels with minced herbs.
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