METHOD

Place puff pastry sheet on work surface. Cut in half, forming two 9 1/2x4 3/4-inch rectangles.

Arrange half of prosciutto on one (1) rectangle, leaving 1/2-inch border along one side. Sprinkle prosciutto with 1/2 of the fresh basil or sage, then top with 1/2 of Gruyere cheese. Brush plain border with egg glaze. Starting at long side opposite border, roll up pastry jelly-roll style, pressing gently to seal long edges. Wrap in plastic paper.

Repeat with remaining pastry, prosciutto, basil or sage, cheese, and egg to form second log.

Refrigerate pastry logs, seam sides down, until firm, at least 3 hours and up to 2 days.

Position rack in center of oven and preheat to 400°F. Line 2 large baking sheets with parchment paper. Cut logs crosswise into 1/2-inch-thick rounds. Arrange rounds on prepared sheets, spacing 1-inch apart. Bake one sheet at a time until pastries are golden brown, about 16 minutes. Remove from oven using a metal spatula, transfer pastries to racks, and cool slightly. Serve warm.

Makes approximately 30 pinwheels.

Recipe From an old copy of Bon Appetit Magazine

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