Prosciutto Puff Pastry Recipe
Flaky, buttery prosciutto puff pastry bites filled with cheese — ready in 25 minutes for the perfect homemade appetizer.
Print Pin Servings: 12 pinwheels
Calories: 160kcal
Cost: $10
Equipment
- 1 Rolling Pin Smooths and evens puff pastry sheet
- 1 Chef’s knife or serrated knife For clean, even slicing of pinwheels
- 1 Baking sheet Light-colored for even browning
- 1 Parchment paper or silicone baking mat Prevents sticking and eases cleanup
- 1 Pastry brush For applying egg wash
- 1 Plastic wrap For chilling rolled pastry log
Ingredients
Main Ingredients
- 1 sheet Frozen puff pastry 8–10 oz, thawed according to package directions
- 6–8 slices Prosciutto Thin-cut; prosciutto di Parma or San Daniele preferred
- 4–6 oz Cheese Gruyère, Brie, Parmesan, or cream cheese
- 1 tablespoon Fresh herbs Optional: rosemary, thyme, or basil
- 1 tablespoon Honey or fig jam Optional, adds sweet-salty flavor
- 1 tablespoon Dijon mustard Optional, brushed on for tang
- 1 pinch Crushed black pepper Freshly ground for flavor
- 1 Egg Optional, for golden egg wash finish
Instructions
- Thaw puff pastry until flexible but cold; preheat oven to 400°F.
- Lightly flour your counter and roll out the puff pastry sheet.
- Layer prosciutto slices evenly, leaving a ½-inch border.
- Add cheese and optional herbs, honey, or mustard.
- Roll the sheet tightly into a log, wrap in plastic, and chill for 15–20 minutes.
- Slice into ¾-inch rounds and place on a parchment-lined baking sheet.
- Brush tops with egg wash (optional) and bake 18–22 minutes until golden and puffed.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 35g | Calories: 160kcal | Carbohydrates: 10g | Protein: 5g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 25mg | Sodium: 290mg | Potassium: 60mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 150IU | Vitamin C: 0.3mg | Calcium: 60mg | Iron: 0.6mg