Parmesan Pinwheels

Hot savory pastries filled with Parmigiano Reggiano® cheese and Prosciutto di Parma® disappear quickly from the appetizer tray. These parmesan pinwheels are light and flavorful and always a favorite. Parmesan pinwheels look colorful and appealing on a serving plate. They are perfect with a glass of wine or Champagne. They are also easy to prepare using frozen puff pastry. You can make parmesan pinwheels ahead, score the tops of the logs, wrap them in foil and freeze. When friends drop by, just defrost, slice and bake as needed.

Parmesan pinwheels lend themselves to other filling possibilities. Try combining the Parmigiano Reggiano with chopped black olives or roasted red peppers instead of the Prosciutto di Parma. For a little extra zip, add chopped pepperoni instead of Prosciutto. Your Parmesan pinwheels will be gone before you pour the second glass of wine.
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Rating: 0
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Prep 15 minutes
Cook 20 minutes
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pinwheels
Chef devparm

Parmesan Pinwheels

Hot savory pastries filled with Parmigiano Reggiano® cheese and Prosciutto di Parma® disappear quickly from the appetizer tray. These parmesan pinwheels are light and flavorful and always a favorite. Parmesan pinwheels look colorful and appealing on a serving plate. They are perfect with a glass of wine or Champagne. They are also easy to prepare using frozen puff pastry. You can make parmesan pinwheels ahead, score the tops of the logs, wrap them in foil and freeze. When friends drop by, just defrost, slice and bake as needed.

Parmesan pinwheels lend themselves to other filling possibilities. Try combining the Parmigiano Reggiano with chopped black olives or roasted red peppers instead of the Prosciutto di Parma. For a little extra zip, add chopped pepperoni instead of Prosciutto. Your Parmesan pinwheels will be gone before you pour the second glass of wine.
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep 15 minutes
Cook 20 minutes
Print Recipe
pinwheels
Chef devparm
Ingredients (32 pinwheels)
16 oz. Puff Pastry sheets (frozen)
1 cup Parmigiano Reggiano (grated)
1 cup Prosciutto di Parma (chopped)
1/8 tsp. Cayenne Pepper
1 Egg (large)
Directions
  1. Defrost pastry according to package directions. While pastry is defrosting, combine cheese, ham and cayenne in the work bowl of a food processor. Run machine for 30 seconds to finely mince ingredients.
  2. Carefully unfold defrosted pastry sheets on a cool work surface. Lightly brush pastry with beaten egg, then divide filling between both sheets, covering surface almost to the edges. Tightly roll pastry up like a log and place seam side down on a work surface. Trim ends of pastry where filling is sparse. Cut each log into 16 slices or if freezing, lightly score slices with a knife on the top of the pastry log, wrap in foil and freeze for baking later.
  3. If baking immediately, preheat oven to 400°F. Place pastry spirals on a cookie sheet about 1 inch apart. Bake for 20 minutes, until puffed and golden brown. For frozen logs, defrost the logs at room temperature for about 25 minutes, then slice into 16 spirals each. Bake in a preheated 400°F oven for 20 minutes, until puffed and golden brown. Serve hot.
Ingredients (32 pinwheels)
16 oz. Puff Pastry sheets (frozen)
1 cup Parmigiano Reggiano (grated)
1 cup Prosciutto di Parma (chopped)
1/8 tsp. Cayenne Pepper
1 Egg (large)
Directions
  1. Defrost pastry according to package directions. While pastry is defrosting, combine cheese, ham and cayenne in the work bowl of a food processor. Run machine for 30 seconds to finely mince ingredients.
  2. Carefully unfold defrosted pastry sheets on a cool work surface. Lightly brush pastry with beaten egg, then divide filling between both sheets, covering surface almost to the edges. Tightly roll pastry up like a log and place seam side down on a work surface. Trim ends of pastry where filling is sparse. Cut each log into 16 slices or if freezing, lightly score slices with a knife on the top of the pastry log, wrap in foil and freeze for baking later.
  3. If baking immediately, preheat oven to 400°F. Place pastry spirals on a cookie sheet about 1 inch apart. Bake for 20 minutes, until puffed and golden brown. For frozen logs, defrost the logs at room temperature for about 25 minutes, then slice into 16 spirals each. Bake in a preheated 400°F oven for 20 minutes, until puffed and golden brown. Serve hot.