Some cosmetic changes in preparation for larger site changes in the works.

Close
Lisa - LA

PROSCIUTTO AND GRUYERE PINWHEELS

Veteran Member
4642 posts
Joined: Dec 9, 2005

Options

Posted to Thread #75 at 7:02 pm on Jan 7, 2006

These were the talk of the town - first brought to the collective attention by Marg in PA:

PROSCIUTTO AND GRUYERE PINWHEELS

Can be prepared in 45 minutes or less.

3/4 cup finely grated Gruyère (about 3 ounces)
4 teaspoons chopped fresh sage leaves
1 puff pastry sheet (from one 17 1/4-ounce package frozen puff pastry
sheets), thawed
1 large egg, beaten lightly
2 ounces thinly sliced prosciutto

In a bowl combine Gruyère and sage. On a lightly floured surface arrange pastry sheet with a short side facing you and cut in half crosswise. Arrange one half of sheet with a long side facing you and brush edge of far side with some egg. Arrange half of prosciutto evenly on top of pastry, avoiding egg-brushed edge, and top with half of Gruyère mixture. Starting with side nearest you, roll pastry jelly-roll fashion into a log and wrap in wax 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°F. 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 warm.

Makes about 40 hors d'oeuvres.

Gourmet
December 1996



Other messages in this thread: