Serves: Makes 10 to 12 servings
- 1 pound frozen puff pastry, thawed
- 3 tablespoons Dijon mustard
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon olive oil
- 8 ounces thinly sliced prosciutto
- 2 cups grated provolone cheese
- ¼ cup grated Parmesan cheese
- ¼ cup minced fresh basil
Procedures:I have made these crisp savory treats for many years and the platters always quickly return to the kitchen empty, a testament to their popularity. I tasted a similar snack in Italy and remember falling for the combination of flaky dough with rich, salty prosciutto and cheese.
Puff pastry is available in the freezer section of most grocery stores these days. Be sure to plan ahead and allow a day for it to thaw in the refrigerator before using. Most 1-pound packages will hold 2 folded sheets of pastry. When forming the cylinders, it’s important to form the dough into a snug, tight roll to make cutting easier, and ensuring neat pinwheels.
- Preheat the oven to 425°F. Line 2 baking sheets with silicone baking mats or parchment paper.
- Lay 1 of the puff pastry sheets on a lightly floured work surface and roll it out to a 14-inch square (keep the remaining pastry wrapped, in the refrigerator). Stir together the mustard, lemon juice, and olive oil in a small bowl. Brush half of the mustard mixture over the pastry square and cover it with a layer of half the prosciutto, overlapping the slices slightly and leaving a ½-inch border of dough open along 1 edge. Sprinkle the prosciutto with half of the provolone and Parmesan cheeses and half of the basil.
- Roll the pastry tightly up into a cylinder, beginning from the side opposite the bare border. Pinch the seam to seal the roll securely; if the seam doesn't seem well sealed, dab a little water onto the pastry. Repeat with the remaining pastry and filling ingredients to make another roll.
- Use a good serrated knife and a gentle sawing motion to cut each of the cylinders into ½-inch-thick slices, discarding the end trimmings. Set the slices on the baking sheets at least 1½ inches apart. Bake the pinwheels for 16 to 18 minutes, or until puffed and lightly browned. If baking both sheets at once, switch pans about halfway through to ensure even cooking.
- Let the pinwheels sit a few minutes on the baking sheets, then transfer to a wire rack to cool a bit. Serve warm or at room temperature. They're even tasty the next day, gently rewarmed if you like.