Apple & Prosciutto Puff Pastry Pinwheels
These Michigan Apple, Prosciutto & Cheese Pinwheels are the perfect bite-sized appetizer, layered with crisp apples, salty prosciutto, Dijon mustard, and melty Gruyère, all wrapped in golden puff pastry.
Created by Lori Yates.
RECOMMENDED APPLE VARIETY:
Gala, Honeycrisp
INGREDIENTS:
- 1 large egg
- 1 tablespoon water
- 1sheet puff pastry, thawed according to package directions
- 1 1/2 tablespoons Dijon mustard
- 3 ounces prosciutto
- 1 small Michigan Apple, very thinly sliced (such as Gala or Honeycrisp)
- 1/2 cup shredded Gruyère or sharp white cheddar cheese
SERVING SIZE:
Makes 15 pieces
INSTRUCTIONS:
- Preheat oven to 400 degrees F. Line rimmed baking pan with parchment paper. In small bowl, whisk egg and water until well combined.
- Unfold pastry sheet on work surface so that the crease lines run vertically. Spread mustard evenly over pastry. Evenly layer prosciutto over mustard. Arrange apple slices horizontally over prosciutto in a single layer (you may have a few slices left over for a snack). Evenly sprinkle cheese over apples.
- Starting at the bottom edge, roll pastry sheet up like a jelly roll. Using a serrated knife, cut roll crosswise into 3 pieces, using the crease lines as a guide. Then cut each section crosswise into 5 pieces, for a total of 15 pieces.
- Carefully transfer pieces to prepared baking pan and gently re-form into circles if needed. Brush pieces with egg mixture.
- Transfer to oven and bake 15 to 17 minutes or until pastry is golden brown. Watch them carefully towards the end of their cooking time, as they go from golden brown to burned on the bottom pretty quickly. Transfer pan to wire rack and let pinwheels cool 5 minutes before serving warm or at room temperature
