Puffed Pastry, Gruyere, Prosciutto and Sage. What a wonderful combination and just great with a glass of wine.
Here they are with a glass of wine. Can’t wait to sit down, put my feet up have a couple of these with a nice glass of wine and have relax.
I am updating this post since I am made a fresh bach of these heavenly little baked appetizers for an Italian themed shower I’m helping give this weekend. You may want to make extras of these if you are doing them for a party. I like to keep these in my freezer so if my husband is wanting something with his glass of wine, these can be popped in the oven for a special treat. And when I have fresh sage in my garden, I use it, if not I used dry rubbed sage.
Puffed Pastry, Prosciutto, Gruyere with sage.
Cover each piece of puffed pastry with 5-6 very thin slices of prosciutto, sprinkle with the cheese/sage mixture then brush edges with beaten egg.
Have the short ends towards you and start rolling one side to the center, then roll the opposite side half way to the center. Brush the center part that touches with the egg to seal. I usually, at this point, wrap in waxed paper or plastic wrap and freeze about 30-45 minutes until firm. This makes slicing easier.
Prosciutto and Gruyere Palmiers
- 2 cups finely grated Gruyere
- 8 teaspoons chopped fresh sage leaves or about 4 tsp. dry rubbed sage
- 1 pkg. frozen puffed pastry sheets
- 1 large egg beaten lightly
- 10 thin sliced prosciutto
- In a bowl combine Gruyere, and sage. On a lightly floured surface arrange pastry sheet with short side facing you. Brush the edges with the beaten egg. Arrange half of the prosciutto evenly on top of sheet, avoiding the egg brushed edge and top with half of the Gruyere mixture. Starting with the left side, roll pastry to the center. Then on the right side, roll that side to the center. You should have something resembling a butterfly. Seal the middle of the roll with the beaten egg. Chill seam side down until firm at least 3 hours.
- Preheat oven to 400 and lightly grease 2 large baking sheets. Cut logs crosswise into 1/4 – 1/2 inch thick butterflies and arrange cut side down on baking sheet one inch apart. Bake in batches till golden 14 to 16 minutes. Transfer to a rack to cool slightly. serve warm. makes about 40 depending on how thick you cut them.
- If you want to freeze these, cut, then put in freezer proof containers with waxed paper between layers.
Zombie #5June 6, 2009 at 5:05 pm
Pinwheels are really great thanks for the recipe reminds of the pinwheels I had when I was living in the bronx NY
ChristieJune 7, 2009 at 6:32 pm
So simple yet delicous! I can imagine snacking on one of these with a glass of wine before dinner. Yummy 🙂 Christie @ figandcherry.com
Cherry BlossomJune 7, 2009 at 10:33 pm
These look adorable… what a nice idea… Thanks so much Cheers Alissa
Yummi YanniJuly 11, 2009 at 4:44 am
These look awesome!!! On my way to Cava on the Amalfi vor avacation, so this will come in handy as a sundowner snack with some chianti!
Missy (daughter-in-law)August 13, 2009 at 12:20 pm
So I just prepped these for a party on Saturday…I hope they turn out as good yours!!
JessieOctober 6, 2009 at 10:07 am
amazing, I would snack on these as a afternoon treat
lululuOctober 6, 2009 at 11:16 pm
perfect tapa dish!
DivinaOctober 7, 2009 at 12:45 am
That looks festive and amazing. I think I could eat a lot of those.
cmirandaOctober 7, 2009 at 6:36 am
These look so delicious.I think I will try them for the upcoming holiday season.
So Many RecipesOctober 7, 2009 at 7:05 am
This recipe is definately on my “Must Make” list and I still have some fresh sage growing! Thanks for sharing this recipe, I love it!
SherryApril 9, 2010 at 6:23 am
Serve these right out of the oven. The aroma will knock you over.
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[…] FROM THE PAST: Prosciutto and Gruyere Palmiers are a great little appetizer to have in the freezer over the holidays. So easy to make, […]