Puff Pastry Pinwheels with Prosciutto and Gruyère

Kitchen Team @ Spooning and Forking

Puff pastry pinwheels layered with prosciutto and Gruyère cheese are baked into crisp, golden spirals. Simple, flaky, and savoury, they’re ideal for entertaining, appetiser spreads, or as a quick snack with drinks.

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Prep Time 10

Cook Time 20

Course Appetizer, Snack

Cuisine British, European

Servings Servings

Calories 126 kcal

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.

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.

Nutrition

Calories: 126kcalCarbohydrates: 9gProtein: 4.8gFat: 8.2gSaturated Fat: 3.5gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 2.5gCholesterol: 17mgSodium: 228mgPotassium: 55mgFiber: 0.4gSugar: 0.4gVitamin A: 170IUCalcium: 90mgIron: 0.4mg

Keyword flaky spirals, golden crisp, prosciutto cheese, puff pastry, savoury pinwheels

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