Description
Elegant, flaky pinwheels featuring layers of buttery puff pastry filled with vibrant pesto and delicate prosciutto. Perfect for appetizers or brunches.
Ingredients
Scale
- 1 package (17.3 oz) frozen puff pastry, thawed
- 1 cup basil pesto
- 8 slices prosciutto
- 1 egg (for egg wash)
- ¼ cup grated Parmesan cheese
Instructions
- Roll out puff pastry sheets on a lightly floured surface. Spread each with pesto, leaving a ½-inch border. Layer with prosciutto.
- Roll each sheet tightly lengthwise like a jelly roll. Wrap in plastic and chill for 20 minutes.
- Preheat oven to 400°F (200°C). Cut rolls into ½-inch slices.
- Place pinwheels on parchment-lined baking sheets. Brush with egg wash, sprinkle with Parmesan.
- Bake 20-25 minutes until golden brown and puffed.
Notes
- Can be assembled and frozen unbaked for up to 1 month
- Best served warm or at room temperature
- Store leftovers in airtight container for up to 2 days
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
Nutrition
- Calories: 320
- Sodium: 580mg
- Fat: 21g
- Saturated Fat: 5g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 25mg