Prosciutto and Cheese Pinwheels

It’s late afternoon, the kind where the sun tucks itself gently under the horizon and the kitchen smells just… warm somehow. Like something’s about to come out of the oven. You’ve got this golden light casting shadows across your counter, and the only thing you really feel like doing is putting something buttery and a little fancy in the oven – nothing fussy, nothing measuring-cup-intensive. Prosciutto cheese puff pastry pinwheels are exactly that sort of thing. Crisp on the edges, warm in the middle, barely cheesy in that soft, melty way. The prosciutto goes salty, savory – it’s hard to describe until you bite in and close your eyes just a little. They’re charmingly rustic, not too pretty, and ridiculously good.

Why You’ll Crave It

• The edges puff perfectly golden and flake apart as you eat them – but the inside stays soft and warm
• The saltiness of the prosciutto balances the buttery richness of puff pastry in the best possible way
• A crowd-pleaser that looks elegant, but secretly takes very little effort
• You can change up the fillings depending on your mood (or your fridge contents)

I remember one evening making these a little too late, almost dinner-time late, and we ended up eating them standing in the kitchen – me, my sister, my partner – without even plating them… they didn’t last long.

What You’ll Need

• 1 sheet puff pastry: thawed just enough to unfold without cracking, but still cold to the touch
• 4 ounces thinly sliced prosciutto: you don’t need fancy stuff, but use something with nice ribbons of fat
• 1 cup shredded cheese: Gruyère or fontina both melt beautifully and taste rich but not overpowering
• 1 egg, beaten: mix it with a splash of water for brushing – it gives that golden finish
• Freshly ground black pepper: just a little, over the cheese, to nudge the savoriness up a notch
• Fresh herbs (optional): finely chopped parsley or thyme adds a lovely green fleck if you’re feeling it

Easy How-To

Preheat and Pause

Turn the oven on first – 400°F is your sweet spot. You want it hot and ready by the time you’re slicing. Line a sheet with parchment too. It’ll save your pan and your cleanup.

Roll and Layer

Roll out the puff pastry gently – don’t stretch it too much, just coax it into a rectangle around 10×12 inches. Lay the prosciutto slices evenly, overlapping a little. Then scatter over your shredded cheese with your fingers, trying to get good coverage but not worrying if it’s patchy in parts.

Roll It Up

This part feels sort of therapeutic. Start from the long edge and roll tightly – like rolling up a towel. Try to keep it snug, but not so tight you stretch the pastry. You’ll notice some cheese falling out – it’s fine. We’re not aiming for perfection.

Chill for a Bit

Wrap your roll gently in plastic wrap and chill it for 15–20 minutes. It firms up and makes slicing smooth, not squashy. I often forget this step and regret it – worth pausing for.

Slice and Space

Take it out and slice into 1-inch rounds (you’ll get about 18 to 20). Use your sharpest knife. If the ends look messy, that’s totally fine—they’ll still taste amazing. Lay them cut-side-up on your parchment-lined sheet tray, a little spaced out.

Brush and Bake

Give them a gentle but generous brush with the egg wash. It’s what gives them shine and that deep golden color. Into the oven they go – bake 15 to 20 minutes, but check around 14. You want puffed and golden, not too dark.

Let Them Settle (A Bit)

Once out, let them cool for 5 minutes or so. It’ll be hard, but the cheese inside will be lava-hot. Once slightly cooled, the pastry sets just enough and the flavors come into focus.

Good to Know

• Don’t overfill – I learned the hard way that too much cheese equals bubbling disasters on the baking sheet
• If your kitchen runs warm, keep the puff pastry chilled right up until layering – otherwise it goes soft and sticky
• The edges always look more rustic than the centers – I actually love that uneven look

Serving Ideas

• Serve as an appetizer on a wooden board with olives and tiny cornichons, maybe a glass of something sparkling

Top Tricks

• Chill the rolled log before slicing – even just 15 minutes makes cutting so much cleaner

Frequently Asked Questions

Can I make these ahead of time?

Yes, it actually works really well. You can assemble and chill the unbaked log the day before, then just slice and bake before guests arrive. They’re best eaten warm.

What cheese works best?

Gruyère is lovely because it melts beautifully and doesn’t overpower the prosciutto. Fontina is silkier, more mellow. Even a sharp white cheddar would work for a more robust flavor.

Can I use something other than prosciutto?

Definitely – thin sliced ham, speck, or even turkey all work. Just try to keep the meat thinly sliced so it doesn’t fight with the pastry.

Do they reheat well?

Surprisingly, yes. Pop them in a low oven for 5 to 7 minutes – they won’t be quite as airy as fresh, but still delicious.

Is puff pastry hard to work with?

Not if you treat it gently. Don’t let it get too warm, and don’t panic if it cracks a little – it puffs up and self-heals in the oven, mostly.