Monday, October 26, 2009

A Katie Hors d'oeuvres Classic: Prosciutto and Cheese Pinwheels

Back in July, I shared two hors d'oeuvres that took to a surprise baby shower for my friend Kim. Another of my favorite hors d'oeuvre to serve are Prosciutto and Cheese Pinwheels. The first time that I made them was for a Christmas party that Kristin and I had at my home back in 2003.

I have made them using all different kinds of cheeses including Gruyere, Parmesan, Provolone, Cheddar...basically whatever I have had on hand and sometimes I have even combined different types. They are really quick and simple to make and delicious warm. This is the original recipe that I used, but over the years, I've made a couple of changes.  In the picture, I didn't half the puff pastry.  Rick actually likes it better this way!

Prosciutto and Cheese Pinwheels

3/4 cup packed, grated cheese (such as Gruyere, cheddar, Parmesan, Provolone)
2 tablespoons of fresh basil, chopped
1 thawed puff pastry sheet (1 from a 17 1/4 oz package of frozen puff pastry)
1 large egg, lightly beaten
4 oz of thinly sliced prosciutto

In a bowl, combine cheese and basil. Lightly flour a cutting board and place puff pastry on it. Cut pastry to make two rectangles. Arrange one half of the sheet with the long side facing and brush the edge of the far side with some eggs. Put 1/2 of prosciutto on the pastry (avoiding the egg-brushed edge. Top with half of the cheese-basil mixture. Starting with the side closest to you, roll the pastry jelly-roll fashion into a log, pressing gently to seal long edges. Wrap the log in plastic, and repeat with the other half of the puff pastry. Chill the pastry logs, seam side down for at least 3 hours and up ot 3 days.

Preheat oven to 400F and lightly grease 2 large baking sheets.

Cut logs crosswise into 1/2 inch thick pinwheels and arrange with the cut sides down, 1 inch apart on baking sheets. Bake pinwheels in batches in the middle of the oven for 14 to 16 minutes, until golden brown. Use a metal spatula to transfer pinwheels to a rack and cool. Serve warm.

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