For this recipe, I add a combination of salty prosciutto (an Italian cured ham), parmesan cheese, and fresh herbs to the puff pastry. It is rolled and sliced into pinwheels, which get crisp and flaky as they bake. These are a real crowd-pleaser! It’s nice to have a warm starter that’s really a breeze to prepare before the big feast. Plus, it’s hard to have just one, trust me, I tried!
Working with Puff Pastry
Puff pastry is super thin layers of dough—as it bakes, the layers separate, creating a crisp and light texture. It’s wonderful! I use frozen puff pastry; it’s sold at most grocery stores in the freezer section. It’s a convenient product to defrost, which can be done in the refrigerator the day before, or at room temperature, which takes about 40 minutes. Store-bought puff pastry usually comes rolled into a 1/2-inch-thick rectangle. To create this stunning pinwheel, the puff pastry needs to be rolled out into a larger and thinner rectangle, which allows for a better ratio of pastry to prosciutto. You don’t want it to taste too doughy. Plus, this creates a tighter shape. Make sure that the dough is cool, but pliable. It’s hard to work with when it gets too warm. If the fat melts, you also lose some of those crisp layers, resulting in a less puffy texture. Pop it back in the fridge to cool if this happens.
The Creamy Herb Spread
To flavor the dough, I make a simple Italian herb spread. Equal amounts of Dijon mustard and mayonnaise give it a tangy and creamy consistency. I like to chop up fresh herbs like oregano, basil, rosemary, and thyme to flavor the base. If you are in a pinch for time, dried Italian seasoning is a quick and easy substitute. I use half the amount dried herbs than the fresh herbs since the flavors are more concentrated. I’ll let you in on a secret: This is my go-to spread for sandwiches and wraps! You can also use it as a dip for the pinwheels for an extra layer of flavor.
Fill the Puff Pastry
Once the puff pastry is rolled out, it’s time for the fun part: the filling! I’m not shy with the sauce, so I use it all, evenly spread over the puff pastry. Make sure to leave a 1/2-inch border—this makes it easier to roll up. The thinly sliced prosciutto can be a little tricky to separate, so I like to freeze it for about 10 minutes to make it easier to work with. Add the prosciutto and parmesan cheese over the creamy herb spread, and tightly roll the puff pastry. A little egg wash on the edge helps to seal the log.
Chill Dough Before Slicing
The dough will warm up as you work with it, so chilling it before slicing is key. This ensures the fat in the dough firms up, making it easier to slice. The freezer is faster, but it can be refrigerated for up to three days before slicing and baking. This makes it a great make-ahead option, saving you time. Cut about 1/2-inch-thick slices—you’ll get 24 tasty pinwheels. That’s a lot just out of one pastry sheet! You can easily double the recipe for a larger gathering.
Baking the Pinwheels
The pinwheels will at least double in size, so make sure to space them out with room to expand. The pastry will get golden in color as it bakes, but to give it a deeper hue and shine, brush egg wash on the top and sides—just a small amount is all you need. To kickstart the cooking process, bake at 400°F. This ensures that the dough will get light and puffy, then brown. Keep a close watch on the color change, it will darken quickly! The savory aromas from the ham and the herbs fill the room, so I know they won’t last long. Once it cools for a few minutes on the baking sheet, I recommend serving it warm. The edges are super crisp with cheesy centers.
Variations
Not a fan of prosciutto? Thinly sliced ham makes a great substitute or use chopped up pieces of precooked bacon sprinkled on top. Shredded aged whited cheddar, gruyere, or smoked gouda are tasty swaps for parmesan cheese.
Make Ahead
The good news is you can also roll the filled puff pastry, refrigerate it, and slice it when you’re ready to bake and serve. That way you can enjoy more time with your loved ones, as these pretty pinwheels bubble up and bake. To help you plan:
Refrigerate the filled and rolled puff pastry for up to three days, then slice and bake.Freeze the filled and rolled puff pastry for up to one month, defrost for 30 minutes before slicing.Bake the pinwheels, cool them completely, and store them in an airtight container in the refrigerator or freezer. Reheat them in a 350°F oven until warm and crisp, 5 to 7 minutes.
Storage Instructions
If there are any leftovers, store them in the refrigerator for up to two days, or the freezer for one month. Because there is meat and mayonnaise in the filling, it’s safer to chill them than keep them at room temperature. Just reheat in a 350°F oven until they are crispy for a delicious snack the next day.
More Party Small Bites
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Use a rolling pin to roll the puff pastry into a 12x10-inch rectangle. The long (12-inch) edge should be closest to you. Evenly lay the slices of prosciutto horizontally on top of the herb mixture trying not to overlap them too much. Evenly sprinkle parmesan cheese all over the prosciutto. Starting at the edge closest to you, tightly roll the filled puff pastry into a jelly roll shape. Tightly cover the roll with plastic wrap and freeze it for 15 minutes or refrigerate it for 30 minutes. Lightly brush the sides and the tops of each pinwheel with the egg wash. Bake the second baking sheet.
