When I made these delicious little appetizers for Ali's baby shower, I set them on a pretty plate, right before the shower and told the mister, who was standing nearby salivating, that he could help himself. Now, when I said "help yourself" I assumed the mister would pick up a couple and then go about his business...it was only after HALF THE PLATE had been devoured and he was going back for more that I realized how addictive these are...I had to slap his hand and shoo him out of the kitchen before there was nothing but crumbs left! He reluctantly went away, mumbling something about me never making good things like that for him! Whatever!! Sometimes I'd like to slap more than his hand! But, I'm not a violent person...no, I'm a peaceful person, a peaceful person who makes Prosciutto Pinwheels that are SO good that they could bring out the violence in me, like if the mister had dared to stick his head back into the kitchen!
Thanks to my friend (and hopefully yours) Puff Pastry Sheets, this appetizer is a snap to prepare. You could use ham if you can't find Prosciutto but really it's available most everywhere these days. Prosciutto is Italian ham that has been seasoned, salt cured and air dried. It's delicious wrapped around pickled asparagus spears or cantaloupe slices or on a sandwich with Fontina cheese...a personal fav...but these little appetizers are just as flavorful as they are pretty - so give Prosciutto a try!
Just make sure to make plenty of them because they will fly off the plate. And if your mister is like mine, ban him from the kitchen as soon as these little beauties go in the oven because your house will smell so good he'll come a runnin'!
Prosciutto Pinwheels - From Simply Classic, The Junior League of Seattle Cookbook
1 sheet frozen puff pastry, thawed, flour for dusting
4 tablespoons sweet hot mustard
4 oz. Prosciutto, thinly sliced
1 cup Parmesan cheese, freshly grated
Preheat oven to 350 degrees. Dust work surface with flour and roll pastry sheet into a rectangle approximately 11x14-inches. Using a pastry brush, brush the excess flour from surface of pastry. Spread mustard evenly over pastry, arrange prosciutto in a flat layer over mustard and sprinkle cheese evenly over all. Starting at long end, roll up pastry jelly-roll style until you reach the middle of the sheet. Roll the other half in the same manner until the two sides meet in the center. Place on a baking sheet and set a flat spatula or wooden spoon on each side to keep it from unrolling. Place in freezer until well chilled, at least 20 minutes. Can be made ahead up to this point and kept frozen, tightly wrapped, for up to 3 months.
When ready to bake, slice well-chilled roll (or partially thawed if previously frozen) into 1/2-inch slices and place on a parchment-lined baking sheet. Bake 20 to 25 minutes or until puffed and golden. Serve warm or at room temperature. Makes 20 pinwheels. (I always double this recipe!)
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"Intuition is a spiritual faculty, and does not explain, but simply points the way." ~ Florence Scovel Shinn
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One year ago today: Tim-Tam-Slams
