4 oz grated Gruyère cheese
3 tablespoons chopped sage
2 puff pastry sheets
2 large eggs, beaten
10 oz prosciutto, sliced
2 oz butter
Mix together the Gruyere and sage. On a floured working surface, roll out the pastry sheet to thin it a little, and then cut sheets in half. Brush one edge of each sheet with some egg. Put the prosciutto evenly on top of the puff pastry, except for the egg-brushed edge, and place some Gruyère mixture on top. Starting with the edge away from the egg, roll up the puff pastry and wrap them in sheets of wax paper.
Chill these puff pastry logs with the seam sides down until they get firm, at least 3-4 hours and as much as 1-2 days.
Heat oven to 400 degrees. Grease baking sheet. Cut the pastry rolls into 1/2-inch slices and place on baking sheet. (It is fine if they come loose at this point, as they will fill in while baking.) Bake these pastry slices 15 minutes, until they start to brown. Serve warm.
Makes 50-60 hors d'oeuvres.