Cream Cheese and Prosciutto Pinwheels Recipe
Prep Time:
30 minutes
Cook Time:
15 minutes
Servings:
12 pinwheels
Ingredients
  • 1 sheet frozen puff pastry, thawed
  • 1 (8-ounce) package cream cheese, softened
  • 4 ounces prosciutto, thinly sliced
  • 2 tablespoons Dijon mustard
  • 2 teaspoons finely chopped fresh thyme leaves, plus more for garnish
  • ½ cup grated Parmesan cheese
  • 1 large egg
  • 1 tablespoon water
Directions
  1. Place the thawed puff pastry onto a lightly floured surface and roll the sheet out with a rolling pin, until you make a 12x10-inch rectangle.
  2. Spread the softened cream cheese evenly onto the pastry sheet, leaving about a ½-inch border around each edge.
  3. Evenly layer the prosciutto over the cream cheese.
  4. In a small bowl, mix together the Dijon mustard and the thyme then spread the mixture over the prosciutto.
  5. Sprinkle the grated Parmesan over the mustard mixture.
  6. In a small bowl, whisk together the egg and water until combined.
  7. Brush the egg mixture around the ½-inch border of the pastry. (Set the rest of the egg wash aside for later.)
  8. Tightly roll the pastry sheet into a log shape, wrap it in plastic wrap, and freeze for 15 minutes or refrigerate for 30 minutes.
  9. Preheat the oven to 400 F and line a baking sheet with parchment paper.
  10. Once chilled, use a serrated knife to cut the roll into 12 pinwheels, about ½-inch wide.
  11. Arrange the pinwheels on the prepared baking sheet, about 2 inches apart.
  12. Brush the tops and sides of each pinwheel with the remaining egg wash.
  13. Bake the pinwheels in the preheated oven for 15 to 20 minutes, until they are puffed and golden brown.
  14. Let cool, garnish with additional thyme if desired, then serve.