| Other Recipes | Prosciutto & Sage Gruyere Pastries | Home |
|
|
|||||
|
4 oz Gruyère cheese, finely grated
3 tablespoons chopped fresh sage leaves
2 puff pastry sheets (one 17 1/4-ounce package frozen puff pastry sheets), thawed
2 large eggs, beaten lightly
10 oz thinly sliced prosciutto
butter
MIx Gruyère and sage. On a lightly floured surface, roll pastry sheet to thin it a bit, and then cut in half parallel with longer side. Brush longer edge of each piece with some egg. Place prosciutto evenly on top of pastry, avoiding egg-brushed edge, and top with Gruyère mixture. Starting with side away from the egg, roll pastry jelly-roll fashion into a log and wrap in wax paper.
Chill pastry logs, seam sides down, until firm, at least 3 hours, and up to 3 days.
Preheat oven to 400°F. and lightly grease 2 large baking sheets. Cut logs crosswise into 1/2-inch-thick pinwheels and arrange one inch apart on baking sheets. (May be loosely rolled at this point, but will fill in during baking.) Bake pinwheels in batches in middle of oven until golden, 14 to 16 minutes, or perhaps less...watch closely. Serve pinwheels warm.
Makes about 60 hors d'oeuvres.
Prosciutto & Sage Gruyere Pastries