If you’re looking to entertain this spring with something savory, we highly recommend the recipe below. And not only does it taste good, it looks scrumptious as well!
Cranberry, Parmesan & Prosciutto Pinwheels
Makes 24 pinwheels.
1 sheet (8.65 ounces) frozen puff pastry
All-purpose flour
Cranberry Herb Mustard
2 T. Dijon mustard
2 T. mayonnaise
¼ c. sweetened dried cranberries, finely minced
1 t. dried basil
1 t. dried thyme
½ t. freshly ground black pepper
1 T. water
1 egg
6 slices prosciutto
½ c. grated parmesan cheese
Prepare the puff pastry: Remove the frozen puff pastry from package and defrost on a baking sheet set on the kitchen counter until cool but pliable, about 40 minutes.
Prepare the cranberry herb mustard: In a small bowl, stir the mustard, mayonnaise, minced cranberries, basil, thyme and black pepper until thoroughly combined. Set aside.
Preheat oven to 400º F. Line two baking sheets with parchment paper and set aside. In a small bowl, whisk the egg and water. Set aside.
Lightly dust a level countertop or large wood cutting board with flour. Gently unfold the defrosted puff pastry and lightly dust it with flour. Use a rolling pin to roll the pastry into a 12-inch x 10-inch rectangle, keeping the 12 inches closest to you.
Using the back of a spoon or an offset spatula, evenly spread the herb mixture over the puff pastry, leaving a half-inch border around the edge. Top evenly with the prosciutto slices, laid horizontally across the herb mixture. Sprinkle evenly with parmesan cheese.
Brush the 12-inch border edge furthest from you border with the egg wash. Starting at the edge closest to you, tightly roll the filled puff pastry jelly roll-style. Seal the roll in plastic wrap and freeze for 15 minutes or until firm to the touch.
On a cutting board, unwrap the roll and discard the plastic wrap. Using a serrated knife, slice the roll evenly into 24 pinwheels, each approximately a half-inch in width. Arrange 12 pinwheels on each prepared baking sheet cut side-up, at least 1.5 inches apart. Lightly brush the sides and the tops of each pinwheel with the remaining egg wash.
Bake the pinwheels until golden brown, about 14 to 16 minutes, swapping the trays to the opposite racks about halfway through cooking time. Serve warm.
Recipe and image by Michelle McGrath, McGrath PR | Media Relations, mcgrathpr.com, on behalf of Massachusetts Cranberries, one of the oldest farmers’ organizations in the U.S., established as Cape Cod Cranberry Growers’ Association in 1888.
