Crispy Prosciutto Pinwheels
Elevate your appetizer game with these crispy prosciutto pinwheels, a stunning blend of flaky puff pastry, creamy cheese, and savory layers of prosciutto. Perfect for parties or an indulgent snack, this quick and easy recipe combines the tang of cream cheese, the nutty allure of Parmesan, and the aromatic freshness of basil for a bite-sized treat that's as elegant as it is delicious. Rolled, chilled, and baked to golden perfection, these pinwheels come together in just over 30 minutes, making them an ideal choice for last-minute entertaining. Serve them warm or at room temperature for a versatile crowd-pleaser that pairs beautifully with wine or cocktails. Perfect for holiday gatherings or casual get-togethers, these prosciutto pinwheels are guaranteed to impress with every crispy, cheesy bite.
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Recipe Information
Ingredients
- 1 sheet puff pastry sheet (thawed if frozen)
- 4 tablespoons cream cheese (softened)
- 6 slices prosciutto slices
- 3 tablespoons grated Parmesan cheese
- 5 leaves fresh basil leaves
- 1 egg (beaten)
- 1 tablespoon all-purpose flour (for dusting)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
Lightly flour a clean work surface and roll out the puff pastry sheet into a rectangle approximately 10x12 inches.
Spread the softened cream cheese evenly over the surface of the puff pastry, leaving about a 1/2-inch border around the edges.
Lay the prosciutto slices evenly across the cream cheese layer, covering the entire surface.
Sprinkle the grated Parmesan cheese over the prosciutto, followed by placing the fresh basil leaves evenly across the top.
Starting from one of the longer edges, tightly roll the puff pastry into a log. Wrap the log in plastic wrap and chill in the refrigerator for 10 minutes to firm up.
Remove the log from the refrigerator and slice it into 1/2-inch thick rounds using a sharp knife. You should get approximately 12 slices.
Place the pinwheel slices onto the prepared baking sheet, spacing them about 1 inch apart to allow for expansion.
Brush the tops of the pinwheels lightly with the beaten egg to help them achieve a golden-brown finish.
Bake in the preheated oven for 16-18 minutes, or until the pinwheels are puffed and golden brown.
Remove from the oven and let the pinwheels cool slightly on the baking sheet before serving.
Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
2299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.2 g | 208% | |
| Saturated Fat | 70.5 g | 352% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 5506 mg | 239% | |
| Total Carbohydrate | 135.5 g | 49% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 5.4 g | ||
| Protein | 77.6 g | 155% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 284 mg | 22% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1205 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
