Prosciutto and Cheese Puff Pastry Pinwheels

Instructions

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1. 1 Thaw the puff pastry overnight in the fridge. Alternatively, you can thaw it on the counter: Remove the frozen puff pastry from its packaging and defrost it on a baking sheet set on the kitchen counter until cool but pliable, about 40 minutes.
2. 2 Set the oven rack to the middle position. Preheat it to 400ºF. Line two baking sheets with parchment paper and set them aside.
3. 3 In a small bowl, combine the mustard, mayonnaise, basil, oregano, thyme, and rosemary. Set it aside.
4. 4 In a small bowl, whisk the egg and water. Set it aside.
5. 5 Lightly dust your countertop with flour. Gently unfold the defrosted puff pastry on it. If the surface of the puff pastry feels sticky, lightly dust it with flour. Use a rolling pin to roll the puff pastry into a 12x10-inch rectangle. The long (12-inch) edge should be closest to you.
6. 6 Using the back of a spoon or an offset spatula , evenly spread the herb spread over the puff pastry, making sure to leave a 1/2-inch border. Evenly lay the slices of prosciutto horizontally on top of the herb mixture trying not to overlap them too much. Evenly sprinkle parmesan cheese all over the prosciutto.
7. 7 Brush the top 1/2-inch border with the egg wash to help seal the dough. Starting at the edge closest to you, tightly roll the filled puff pastry into a jelly roll shape. Tightly cover the roll with plastic wrap and freeze it for 15 minutes or refrigerate it for 30 minutes.
8. 8 Use a serrated knife to slice the roll into 24 pinwheels, about 1/2-inch wide. Arrange 12 pinwheels on each prepared baking sheet cut side-up, at least 1 1/2 inches apart. Lightly brush the sides and the tops of each pinwheel with the egg wash.
9. 9 Bake the pinwheels, one baking sheet at a time, until golden brown, 14 to 16 minutes. Bake the second baking sheet.
10. 10 Garnish with herbs if desired and serve warm or at room temperature. Did you love the recipe? Give us some stars and leave a comment below!