Prosciutto and Gruyere Pinwheels

6 Rating(s): Rating(s):
Prep Time: 15 minutes
Cook Time: 12 minutes
Yield: about 30
Freezing: excellent


  • 500g (about 1lb) puff pastry, thawed
  • 1/2 cup (125mL) Smucker’s® Pure Apricot Jam
  • 2 tbsp (30mL) grainy or Dijon mustard
  • 1 cup (250mL) shredded gruyere cheese
  • 1 cup (250mL) shredded parmesan cheese
  • 1 cup (250mL) finely chopped prosciutto or ham
  • Flour for rolling


  1. Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.
  2. On lightly floured surface, roll puff pastry into 14” x 20” (35cm x 50cm) rectangle. In small bowl, combine apricot jam and mustard. Spread evenly over pastry. Cover with shredded cheeses and prosciutto, pressing down gently so that filling lies as flat as possible. Roll up, jelly roll style from the long side. Press lightly so that seam sticks together and place seam side down on cutting surface. With a very sharp knife, slice into 3/4” slices (2cm). Place on prepared baking sheets. Bake in preheated oven 11-12 minutes, until golden brown. Remove from oven and let cool on baking sheet, 1 minute.
  3. Serve warm.