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Prosciutto & Parmesan Puff Pastry Pinwheels

5 from 4 votes

Melt-in-your-mouth puff pastry is filled with the timeless combination of flavors, and these Prosciutto & Parmesan Puff Pastry Pinwheels are a show-stopping appetizer that are deceptively easy to make. Make a batch of these ahead of time and then bake them when you’re ready – you’ll impress everyone!

prosciutto and parmesan pinwheels on a platter

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Golden-brown and flaky and filled with amazing flavors, these amazing puff pastry pinwheels are an easy appetizer recipe that’s got plenty of wow factor.

Made with frozen store-bought puff pastry, you only need a handful of ingredients to pull off this decadent appetizer or party snack. And, the best part is that they can be made ahead of time so that you’re not stuck in the kitchen at the last minute.

Perfect as a holiday or party appetizers, a snack, a holiday brunch, or just as the first course to a dinner party, few can resist these savory and delightful prosciutto and cheese pinwheels!

What You Need To Make Easy Pinwheel Appetizers

  • Pastry brush
  • Baking sheet
  • Parchment paper
  • Frozen puff pastry
  • Prosciutto – very thinly sliced
  • Parmesan cheese
  • Butter
  • Dijon mustard
  • Garlic powder
  • Parsely – fresh is best!

How To Make Prosciutto & Parmesan Puff Pastry Pinwheels

For a full list of ingredients and instructions, please scroll down to the recipe at the bottom of this page.

  1. Make sure your puff pastry sheet is thawed, then place it on a clean surface that’s been lightly dusted with flour.
  2. With a floured rolling pin, roll out the puff pastry, rolling from the center outward, just to reduce the thickness of the puff pastry sheet by a bit. Don’t roll it too thin – and work quickly. Warm puff pastry is evil to work with.
  3. Mix the melted butter with the Dijon mustard, parsley, and garlic powder.
  4. Brush the butter-Dijon sauce over the surface of the puff pastry, ensuring you go right to the edges.
  5. Sprinkle the Parmesan over the top.
  6. Add the prosciutto in one layer over the top of the puff pastry, making sure to go from edge to edge. The slices can overlap, but don’t layer them.
  7. Working on the long side of the puff pastry sheet closest to you, begin to roll the dough jelly-roll style. Try to keep it in a fairly tight cylinder and keep it even as you roll it.
  8. Pop the rolled puff pastry into the fridge for 20-30 minutes to firm up.
  9. Slice the puff pastry roll into discs, each about 1/3 inch thick. Place them on a sheet pan layered with parchment paper and bake at 400-F for about 20-25 minutes or until the puff pastry is puffed and golden brown.
  10. Cool at room temperature and enjoy!
parmesan and prosciutto puff pastry pinwheels on a black platter

Chef Jenn’s Tips

  • Puff pastry doesn’t like to be warm. Keep it in the fridge until the last minute when you’re ready to start working with it
  • No prosciutto? Try this with pancetta, or even thinly sliced salmi
  • Shredded and grated Parmesan both work well in this recipe
  • Use a pastry brush to help brush the butter-Dijon mixture over the puff pastry
  • Use a silicone pastry brush to brush on the butter sauce – it works like a charm and they’re dishwasher safe!
  • Keep each puff pastry pinwheel about 2-inches apart on the parchment-lined baking sheet so they have room to puff up
  • Serve these tasty pinwheel appetizers with a Passion Fruit Martini and your guests will love you!

Frequently Asked Questions

Can puff pastry pinwheels be frozen?

No, not really. Puff pastry typically doesn’t like to be thawed and then refrozen. If you try to do this to the unbaked pinwheels you’ll find that they don’t puff up as nicely when baking them. If you try to freeze the cooked pinwheels, they won’t ever be quite as light and flaky – even if you reheat them in the oven. Commercial puff pastry can handle the transition from freezer to thawed to frozen again more easily, but it’s often made without real butter and dough conditioners. Good puff pastry is more delicate – enjoy these stuffed pinwheels fresh.

Can I make this pinwheel appetizer recipe ahead of time?

You can layer the ingredients and tightly roll the puff pastry up into a cylinder and then pop it into the fridge until you’re ready to slice and bake the discs. If you’re going to be more than an hour or two, wrap the puff pastry log in plastic wrap so it doesn’t dry out.

Are these puff pastry pinwheels with Proscuitto easy to make?

Yes! Get your deli to slice the prosciutto super-thin (not quite paper-thin but close) and then all you need to do is layer, roll, chill, slice, and bake! Easy peasy!

Like This? Also Try:

Step By Step Process to Make Prosciutto & Parm Puff Pastry Pinwheels


parmesan and prosciutto puff pastry pinwheels on a black platter
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5 from 4 votes

Parmesan & Prosciutto Puff Pastry Pinwheels

Light, flaky, and filled with unbelievable flavor, jazz up your appetizer routine with these amazing Proscuitto & Parmesan Puff Pastry Pinwheels!
Course Appetizers
Cuisine American
Keyword appetizers, keto snacks, parmesan cheese, party, prosciutto, puff pastry, puff pastry pinwheels
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings
Calories 410kcal

Equipment

Ingredients

  • 1 sheet puff pastry thawed
  • 8 slices prosciutto
  • 1 cup shredded parmesan
  • 1/4 cup butter melted
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1 tablespoon parsely chopped finely
  • 1 tablespoon all purpose flour for dusting

Instructions

  • Make sure your puff pastry sheet is thawed, then place it on a clean surface that's been lightly dusted with flour.
  • With a floured rolling pin, roll out the puff pastry, rolling from the center outward, just to reduce the thickness of the puff pastry sheet by a bit. Don't roll it too thin – and work quickly. Warm puff pastry is evil to work with.
  • Mix the melted butter with the Dijon mustard, parsley, and garlic powder.
  • Brush the butter-Dijon sauce over the surface of the puff pastry, ensuring you go right to the edges.
  • Sprinkle shredded Parmesan over the top.
  • Add the prosciutto in one layer over the top of the puff pastry, making sure to go from edge to edge. The slices can overlap, but don't layer them.
  • Working on the long side of the puff pastry sheet closest to you, begin to roll the dough. Try to keep it in a fairly tight cylinder and keep it even as you roll it.
  • Pop the rolled puff pastry into the fridge for 20-30 minutes to firm up.
  • Slice the puff pastry roll into discs, each about 1/3 inch thick. Place them on a sheet pan layered with parchment paper and bake at 400-F for about 20 minutes or until the puff pastry is puffed and golden brown.
  • Let cool and enjoy!

Notes

  • Puff pastry doesn’t like to be warm. Keep it in the fridge until the last minute when you’re ready to start working with it
  • No prosciutto? Try this with pancetta, or even thinly sliced salmi
  • Shredded and grated Parmesan both work well in this recipe
  • Use a pastry brush to help brush the butter-Dijon mixture over the puff pastry
  • Use a silicone pastry brush to brush on the butter sauce – it works like a charm and they’re dishwasher safe!
  • Keep each puff pastry pinwheel about 2-inches apart on the parchment-lined baking sheet so they have room to puff up

Nutrition

Serving: 3pinwheels | Calories: 410kcal | Carbohydrates: 20g | Protein: 11g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 536mg | Potassium: 75mg | Fiber: 1g | Sugar: 1g | Vitamin A: 429IU | Vitamin C: 1mg | Calcium: 207mg | Iron: 1mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

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By Chef Jenn

5 thoughts on “Prosciutto & Parmesan Puff Pastry Pinwheels”

  1. 5 stars
    Oh yum! These puff pastry pinwheels look absolutely fantastic. I love the combination of prosciutto and parmesan and how easily everything comes together.

    Reply

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