Page 20 - Indulgence

Prosciutto and Gruyere Pastry Pinwheels

I first encountered this delectable treat in the home of Kathleen Conway and
Winemaker Greg Cropper of Carmody McKnight Winery, Paso Robles, California.

The flakey puff pastry combined with the slightly salty prosciutto ham is accented
magically by the creaminess of Gruyere cheese. It’s not only impossible to eat just
one, but your challenge is having made enough once discovered by your guests. This

is another wonderful dish, easily served with most red, white, or sparkling wines.
Consider pairing with a white wine made from Muscat, Gewurztraminer, Riesling or
Viognier grapes. For reds, a wine made from Gamay, Merlot or Pinot Noir grapes.

1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
4 oz. thinly sliced prosciutto

1/4 cup chopped fresh basil
3/4 cup (packed) finely grated Gruyère cheese (about 2 1/2 oz.)
1 egg, beaten to blend

Place pastry sheet on work surface. Cut in half, forming two 9

1/2x4 3/4-inch rectangles.

Arrange half of prosciutto on 1 rectangle, leaving 1/2-inch border
along 1 side. Sprinkle prosciutto with half of basil, then top with
half of cheese. Brush plain border with egg glaze. Starting at long
side opposite border, roll up pastry jelly-roll style, pressing gently

to seal long edges. Wrap in plastic. Repeat with remaining pastry,
prosciutto, basil, cheese, and egg to form second log. Refrigerate
until firm, at least 3 hours and up to 2 days.

Position rack in center of oven and preheat to 400° F. Line 2 large

baking sheets with parchment paper.

Cut logs crosswise into 1/2-inch-thick rounds. Arrange rounds on
prepared sheets, spacing 1 inch apart. Bake 1 sheet at a time until
pastries are golden brown, about 16 minutes. Using metal

spatula, transfer pastries to racks and cool slightly.

Serve warm.

Yield: MAKES ABOUT 30