A pastry swirl with a savoury soul
Pinwheels always feel like the life of the party, and these puff pastry swirls filled with prosciutto and Gruyère are no exception. They’re crisp, cheesy, salty, and frankly, just a little bit indulgent. When they’re still warm from the oven, you’ll struggle not to sneak a few before they reach the serving plate.
Why prosciutto and Gruyère are such good friends
Prosciutto brings its salty, slightly sweet cured flavour, and Gruyère adds nuttiness that melts into gooey ribbons as the pastry puffs. Together, they create a bite that feels luxurious yet effortless. I once made them for a New Year’s Eve gathering and ended up with people hovering by the oven door asking when the next tray would be ready.
From simple snack to dinner party star
The beauty of these pinwheels is how flexible they are. I’ve popped them out with cold beers on a Friday night, but they’re equally at home on a silver tray with a glass of fizz. They sit happily alongside my garlic herb cheese pinwheels and my caramelised onion pastry bites, different fillings, same flaky charm.
More pinwheel pleasures
For more puff pastry inspiration, take a look at 20 crispy puff pastry appetisers that are incredibly easy. You might also fancy my pesto, sun-dried tomato and olive spirals or sausage, apple and thyme rolls if you’re after something with heartier flavours.
Ingredients (makes 20 pinwheels)
- 1 sheet ready-rolled puff pastry (320g)
- 100g Gruyère cheese, grated
- 100g prosciutto, thinly sliced
- 1 egg, beaten (for glazing)
- Freshly ground black pepper
Ingredient notes
Gruyère melts beautifully without going greasy. If you can’t find it, Comté or Emmental are excellent stand-ins. Stick to firm cheeses with nutty flavour rather than anything too sharp or crumbly. Prosciutto slices should be paper-thin so they roll easily inside the pastry. If they’re too thick, they make the spirals bulky and harder to cut neatly.
Equipment needed
A sharp knife is essential for slicing clean spirals. Chill the rolled pastry log for ten minutes before cutting, it keeps the layers neat. A baking tray lined with parchment helps prevent sticking and ensures even browning. A heavy tray also stops the pastry bases from softening.
Instructions
Preheat the oven to 200°C (fan 180°C). Line a tray with parchment paper.
Unroll the puff pastry onto a lightly floured surface. Sprinkle evenly with grated Gruyère, then lay prosciutto slices on top, covering the sheet completely.
Roll up tightly from the long edge to form a log. Slice into rounds about 1.5cm thick and arrange on the tray, leaving space to puff.
Brush with beaten egg and grind over a little black pepper. Bake for 15–18 minutes until puffed and golden brown. Cool slightly before serving warm.
Cooking techniques explained
Rolling tightly is the secret to keeping the spirals intact. Loose rolls can unravel in the oven. Pressing gently as you roll helps seal the layers. The egg wash does more than add shine. It acts like glue, sealing any loose edges of pastry so the pinwheels don’t unravel while baking.
What to serve with prosciutto and Gruyère pinwheels
These pinwheels are ideal as a canapé with a glass of fizz. They’re also lovely served alongside antipasti — think marinated artichokes, olives, and roasted peppers. For a cosy supper, serve them with a simple salad of rocket dressed with olive oil and lemon. The peppery leaves cut nicely through the richness of the pastry.
Wine and beer pairings
A chilled glass of Champagne pairs beautifully with the salty-savoury balance of prosciutto and Gruyère. If you prefer red, try a light Pinot Noir with soft tannins. For beer, a pilsner offers a refreshing contrast, while a Belgian dubbel has malty sweetness that echoes the nutty cheese.
Frequently asked questions
Can I prepare these pinwheels ahead of time?
Yes, assemble the roll, slice, and freeze unbaked. Cook from frozen, adding a few minutes.
Do I need to grease the baking tray?
No, parchment paper is enough to stop sticking.
Can I swap the prosciutto?
Yes, use ham, salami, or even thinly sliced turkey for a different twist.
Why do my pinwheels unroll in the oven?
They may not have been rolled tightly enough. Chill the roll before cutting to help.
Are these suitable for vegetarians?
Not as written, but you can omit the prosciutto and double the cheese, or add roasted peppers instead.
Tips for success with prosciutto puff pastry pinwheels
Don’t overload the filling, too much cheese or meat makes the pastry soggy and stops the spirals puffing neatly. A thin, even layer works best. Keep the pastry cold. Warm pastry stretches and sticks, making it tricky to roll and cut cleanly.
Recipe variation suggestions
For a smoky twist, add a sprinkle of smoked paprika with the cheese before rolling. It enhances the nutty cheese and salty ham. Alternatively, swap Gruyère for blue cheese and drizzle the finished pinwheels with a little honey for a sweet-savoury finish.
Storage and reheating for prosciutto puff pastry pinwheels
Keep in an airtight container in the fridge for up to two days. Reheat in a hot oven for 5–6 minutes until crisp again. Avoid microwaving, which softens the pastry.
Puff Pastry Pinwheels with Prosciutto and Gruyère
Ingredients
- 1 sheet ready-rolled puff pastry 320g
- 100 g Gruyère grated
- 100 g Prosciutto thinly sliced
- 1 Egg beaten (for glazing)
- Black pepper freshly ground
Instructions
- Preheat the oven to 200°C (fan 180°C). Line a tray with parchment paper.
- Unroll the puff pastry onto a lightly floured surface. Sprinkle evenly with grated Gruyère, then lay prosciutto slices on top, covering the sheet completely.
- Roll up tightly from the long edge to form a log. Slice into rounds about 1.5cm thick and arrange on the tray, leaving space to puff.
- Brush with beaten egg and grind over a little black pepper. Bake for 15–18 minutes until puffed and golden brown. Cool slightly before serving warm.