Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Friday, August 1, 2014

Pinwheels with Prosciutto, Provolone, and Fresh Herbs

I’m no baker, but I can handle frozen puff pastry dough. And so can you. It’s easy to work with, so the dish is all about the filling.

Here, I used three simple ingredients: prosciutto for a flavorful, salty bite; fresh herbs for an earthy, floral essence; and provolone cheese for a little creamy texture. That’s it. Roll it up, let it chill, then cut and bake to golden-brown deliciousness.

Makes about 20 pinwheels

  • 1 9-1/2 X 9-inch puff pastry, thawed (half of a 17.3-oz package)
  • flour, for dusting
  • 1 large egg plus 1 tbsp water, beaten
  • 1/4 lb thinly sliced prosciutto, chopped
  • 1/2 cup shredded provolone cheese
  • 1/3 cup assorted chopped herbs, such as parsley, basil, chives, oregano, and mint

Filling Ingredients 
Chopped Herbs
  1. Lay the puff pastry on a lightly floured work surface. Dust a rolling pin with flour and roll the dough to about a 12 X 12-inch square (or “wobbly” square, as mine turned out). Brush with some of the egg wash. (Do not discard the remainder. Cover and refrigerate—you'll need it again.)
  2. Scatter the prosciutto over the dough, almost out to the edges. Top with cheese and herbs.
  3. Roll up the dough into a log as tightly as you can (jelly-roll style) and tuck in the ends, pinching to close. Wrap the pastry log tightly in plastic wrap and refrigerate at least 3 hours (may also be refrigerated overnight).

Roll Out the Dough, Brush with Egg 
Prosciutto Layer 
Cheese and Herbs Added 
Roll Up the Dough with Filling
Rolled Dough
Wrap Tightly in Plastic Wrap
  1. Preheat the oven to 400° F. Line a large baking sheet with parchment paper.
  2. Unwrap the pastry log and place on a cutting board. Cut into about 20 1/2-inch pieces and place them on the baking sheet at least 3/4-inch apart.
  3. Lightly brush the tops with more of the reserved egg wash. (Discard the remainder.)
  4. Bake until the pinwheels are golden brown and slightly puffed, 15-16 minutes.

Slice the Rolled Dough 
Pinwheels Ready to Bake
Baked Pinwheels
Remove and let cool 5 minutes before serving. (May also be stored in a sealable container in the refrigerator overnight. Let stand at room temperature 30 minutes before serving.) 

Pinwheels with Prosciutto, Provolone, and Fresh Herbs

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