Pinwheels date back to the 1800’s. It is puff pastry filled with a savory spread and I usually serve them with cocktails. I have some favorite and traditional fillings, anchovy and butter, parmesan cheese and butter, and this time prosciutto and butter. If you are British, then you might also try marmite and butter…
Ingredients
- 1 sheet frozen puff pastry thawed
- 1 tbsp marmite or anchovy paste
- 2-3 tbsp parmesan cheese grated
- 3 tbsp softened unsalted butter
- 2 slices thinly sliced prosciutto
- 1 whole egg slightly beaten
Instructions
- Pre heat oven to 400ºF
- Gather all ingredients before starting recipe.
- Mix 1-2 tablespoon of soft butter with 1 tablespoon of marmite or anchovy paste.
- Mix 1-2 tablespoons of soft butter with 2-3 tablespoons of grated parmesan cheese.
- Roll out one sheet of puff pastry to about a 9 x 12 sheet and cut into 3 sections. Spread butter marmite or anchovy, mixture leaving an inch border at one end.
- Brush the end with egg and roll up the pastry, jelly roll fashion.
- Spread the next sheet with about one half of the parmesan and butter mixture and sprinkle the top with more grated parmesan, roll up jelly roll fashion.
- Spread the remaining parmesan and butter mixture on the 3rd sheet and top with 2 slices of prosciutto, brush the long edge with egg and roll up jelly roll fashion.
- Place the 3 rolls in the refrigerator for a few minutes to allow rolls to get cold so that they will be easier to slice.
- Cut each roll into 1 inch slices and reshape into rounds.
- Place on a sheet of parchment paper, well distanced from each other, and bake in a pre heated oven for 15 minutes, or until the pinwheels are nicely golden.
