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Parmesan and Prosciutto Puff Pastry Pinwheels on a black platter
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3.12 from 60 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!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Appetizers
Cuisine: American
Keyword: appetizers, keto snacks, parmesan cheese, party, prosciutto, puff pastry, puff pastry pinwheels
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