Ingredients

The following ingredients have 4 Servings
  • 4 oz Prosciutto di Parma
  • 1 Egg
  • 1 Tbsp Water
  • 2 sheets Frozen Puff Pastry, thawed according to package directions ((18 oz))
  • 1 cup finely grated Grana Padano cheese
  • 2 tsp Fresh Thyme Leaves ((sub dried thyme, but use half as much))

Instruction

  • Preheat oven to 375°F / 190°C.
  • Line a sheet pan with parchment paper and spread Prosciutto out in a single layer on top. Transfer to the oven and bake until crisp, 7 to 10 minutes (this will vary depending on thickness; take it out as soon as it looks dry / crisp - be careful not to overcook).
  • While Prosciutto bakes, whisk together egg and water. Set aside.
  • Unfold both sheets of puff pastry out on a clean counter or cutting board.
  • Brush the entire surface of the puff pastry with whisked egg (you may not need all of it). Top with cheese, thyme leaves, and a single layer of crisp Prosciutto, leaving about ½ inch free along the top edge of the pastry.
  • Starting with the end closest to you, roll the puff pastry up into a log, enclosing the filling. Pinch closed at the end. If the pastry doesn’t feel cool to the touch, transfer the log to the refrigerator for 5 to 10 minutes (it will be easiest to slice and will produce the most flaky pinwheels if it is cool when baked).
  • Line two sheet pans with parchment paper or silicone baking sheets (remove and discard the parchment used to bake the Prosciutto).
  • Use a serrated knife to slice the pastry logs into 1/4-inch rounds (you should get about 20 rounds from each log). Spread out on prepared baking sheets, leaving about 2 inches of space between each pinwheel. Gently reshape the pinwheels into circles if they were compressed during slicing.
  • Bake until golden brown, 15 to 18 minutes.
  • Let cool on the sheet pan for 5 minutes before transferring to a cooling rack to cool completely. Garnish with a few extra thyme leaves, if you'd like. Enjoy!