Recipe Detail

Prosciutto and Herbed Cheese Pinwheels

Rate this recipe:

Rating : 0

Share This Recipe...

Number of Servings:


  1. 8 - prosciutto chopped
  2. 1/2 cups - Boursin garlic and herb cheese
  3. 1 teaspoons - fresh thyme minced
  4. 2 tablespoons - grated parmesan cheese
  5. 1 boxes - puff pastry Pepperidge Farm, 17 oz.
  6. 1/3 cups - prepared pesto
  7. 1 - egg slightly beaten


Preheat oven to 350 degrees F. Line two baking trays with parchment paper and set aside. In medium mixing bowl, stir together prosciutto, Boursin cheese, thyme and parmesan cheese. Set aside.
Place 1 sheet of puff pastry on each baking sheet and cut each sheet into 9 individual squares (about 3-inches by 3-inches). For each square, use a paring knife to cut from each corner toward the center, stopping 1 inch from center. You will have a 1-inch circle in the center of each square, and all corners will be cut in half.
Spoon 1 teaspoon of pesto in center of each square and spread into 1-inch circle. For each square, lift one half of a corner and fold it toward the center of the square, gently pushing the point into the pesto. Continuing around the square, fold 3 more corner halves toward center of the square, and gently press all 4 tips together to form pinwheel shape. Place 1/2 teaspoon prosciutto herbed cheese mixture in the center of each pinwheel where tips meet. Brush dough with beaten egg.
Bake until golden brown (approximately 20 minutes). Serve warm or room temperature.


Speak Your Mind

Dish Dish


To get your weekly Recipe ideas, Cooking tips and Special Offers