Friday, August 26, 2011

Parmesan and Prosciutto PInwheels

1 sheet puff pastry, thawed and cut into two rectangles
4 slices prosciutto
2 Tbsp. basil leaves, thinly sliced
1/2C finely grated parmesan cheese
1 egg beaten with 1 tsp. water (glaze)

Place two prosciutto slices on each of the rectangles, sprinkle each with half the basil and cheese, leaving a ½-inch border along one side.  Brush the ½-inch borders with egg glaze and starting at the long side opposite the border, roll up the pastries jelly-roll style, pressing gently to seal the long edges.  Wrap rolls in plastic wrap and chill 1 – 2 hours or until firm. 

Preheat oven to 400F.  Cut logs crosswise into ½-inc thick rounds.  Arrange on a cookie sheet and bake until golden brown on the bottom, about 8 minutes.  Turn over and bake until brown on the other side – about 8 minutes.

Using a metal spatula, transfer pastries to a platter.  Serve warm.
MAKES:  30 slices

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