Prosciutto, Pesto and Parmesan Puff Pastry Pinwheels

Steps

1. Step 1

   Lightly dust a work surface with the flour and unfold the thawed puff pastry sheet onto it. Roll it gently with a rolling pin into a roughly 10x12-inch rectangle, smoothing out the fold lines.

   5 min

   • 1 piece frozen puff pastry sheet (from a 17.3 oz package)
   • 2 tbsp all-purpose flour
2. Step 2

   Spread the pesto over the pastry in a thin, even layer, leaving a 1/2-inch border bare along one long edge. Lay the prosciutto slices over the pesto in a single overlapping layer, then scatter 1/2 cup of the Parmesan on top and season with black pepper.

   5 min

   • 1/3 cup basil pesto
   • 3 oz prosciutto
   • 1/2 cup Parmesan cheese
   • black pepper
3. Step 3

   Starting at the long edge nearest you, roll the pastry up tightly into a log, finishing at the bare border. Brush that border lightly with beaten egg and press to seal. Wrap the log in plastic wrap and freeze for 30 minutes, until firm but not frozen solid.

   30 min, hands-off

   • 1 tsp egg
4. Step 4

   Heat the oven to 400°F and line two baking sheets with parchment paper.

   10 min, hands-off · 400°F

5. Step 5

   Unwrap the chilled log and slice it with a sharp knife into 1/2-inch rounds, about 24. Lay them flat on the baking sheets, 2 inches apart. Brush the tops with the remaining beaten egg and sprinkle with the remaining 1/4 cup Parmesan.

   10 min

   • 1/4 cup Parmesan cheese
   • the rest of the egg
6. Step 6

   Bake for 18 to 22 minutes, until puffed, deep golden and crisp at the edges. Let them cool on the sheet for 5 minutes, then serve warm.

   22 min, hands-off · 400°F

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026