Pinwheels are a delicious Danish pastry, usually made with jams, cream cheese or curds. The dough is a sweet pastry with a hint of sugar, which compliments the filling. I love the shape of a pinwheel, and I thought I would make a savory version, using store-bought puff pastry and some Italian ingredients for a fun appetizer or scrumptious morning breakfast treat.
These Pesto, Ricotta & Prosciutto Pinwheels are simple to prepare and look as if it took all day. I think they are best served slightly warm out of the oven with a glass of Prosecco, for a delightful way to start the evening. You can double the recipe for larger parties or gatherings and if there are any leftovers, you can reheat them in the oven the next day.
13 x 9 sheet of puff pastry, defrosted and cut into 4 squares
1 ounce store bought or homemade pesto
2 ounces whole milk Ricotta cheese
4 slices Prosciutto
1. Preheat the oven to 375 degrees. Using a sharp knife, cut each corner 2 1/2 inches towards the center of the pastry. Repeat with all the squares and place them on a silpat or parchment lined sheet pan.
2. Dollop a teaspoon of pesto in the center of each piece of pastry and spread it over the entire dough. leaving the edges clean.
3. Spoon a tablespoon of Ricotta in the center of each square and layer a piece of prosciutto on top of the cheese.
4. Place every other point in the center of the square and press down with your finger. You may need a little water to help the pastry stick.
5. Bake the pinwheels in the oven for 25-30 minutes, or until puffed and lightly golden brown. Remove from the oven and let cool for 15 minutes, before serving.