Prosciutto Pinwheels

Made with flaky, buttery (and store-bought) puff pastry rolled around wafer-thin slices of prosciutto and grated pecorino cheese, these pinwheels can elevate any celebration to the sublime.

  • Yield: Makes about 4 dozen

Source: Martha Stewart Weddings, Winter 2002


  • All-purpose flour, for rolling
  • 1 sheet (from 17-ounce package) frozen puff pastry, thawed
  • 5 ounces pecorino cheese, grated (about 1 1/3 cups)
  • 1/4 pound prosciutto, thinly sliced


  1. On a clean, lightly floured surface, roll the sheet of puff pastry into a 1/8-inch-thick rectangle, about 10 by 14 inches. Sprinkle with half the grated cheese. Top with a single layer of sliced prosciutto, and sprinkle with remaining cheese. Starting with the longest edge, roll pastry into a tight log. Transfer to a baking sheet, and freeze 45 minutes or until firm enough to slice.

  2. Preheat oven to 425 degrees. Slice log into 1/4-inch-thick slices; place on baking sheet, and bake 5 minutes. Reduce oven temperature to 375 degrees, and continue baking until golden brown and cooked through, about 15 minutes. Cool on a wire rack, and serve.

Cook's Notes

Pinwheels can be made in advance, wrapped unbaked, and frozen up to three months. Bake shortly before serving. Since this recipe uses half a package of puff pastry, doubling it is easy.


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