Description
Delicious pinwheels made with creamy cheese, prosciutto, and fresh basil pesto, wrapped in flaky puff pastry.
Ingredients
Scale
- 1 sheet frozen puff pastry (thawed)
- 3 oz thinly sliced prosciutto (6–8 slices)
- 4 oz cream cheese (½ block, softened)
- 2–3 tablespoons basil pesto
- 1 egg (beaten (for egg wash))
- 1 tablespoon grated Parmesan (optional, for topping)
- Flour (for rolling out pastry)
Instructions
- Lightly flour your surface and roll out the thawed puff pastry into a 10×12-inch rectangle. Smooth out any seams or folds.
- Lay the prosciutto slices directly onto the puff pastry, covering as much of the surface as possible with a slight overlap. This creates a barrier between the pastry and moist fillings.
- Gently spread the cream cheese over the prosciutto using a small offset spatula or the back of a spoon.
- Dab and spread the pesto in a thin layer over the cream cheese. A little goes a long way—don’t oversaturate.
- Starting from the long edge, roll the pastry up tightly into a log.
- Wrap the roll in plastic wrap and chill for 15–20 minutes in the fridge to firm up. This helps with slicing and keeps the spirals clean.
- Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper.
- Slice the chilled roll into 16 even pinwheels, about 3/4 inch thick.
- Place the pinwheels cut-side up on the prepared baking sheet.
- Brush tops with egg wash, and sprinkle with Parmesan, if using.
- Bake for 18–22 minutes, or until puffed and deeply golden brown.
- Let cool slightly on the pan before serving. Best served warm, but still lovely at room temp.
Notes
- These pinwheels are best served warm.
- Can be made ahead and stored in the fridge before baking.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 pinwheels
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg