‘Tis the season of drop-in guests and holiday parties when it’s a good idea to have a few recipes for easy small bites in your repertoire. Homemade puff pastry is quite an undertaking (and worth every buttery bite), but for this–if you don’t have any homemade hanging out in your freezer– you can go straight to the freezer section of the supermarket and pick up a pack of, preferably, Dufour all-butter puff pastry sheets. (The more readily-available Pepperidge Farm brand, made with shortening, works just fine.) If you have time, place them in the fridge to thaw overnight before making these pinwheels. Otherwise, let sit on the kitchen counter for about 30 minutes. Just make sure to keep them away from a heat source as they will melt and get gooey and be useless. 

What makes this recipe even more appetizing is that it’s super easy and can be made ahead. And the filling is really up to you. I like a good cheese, such as Gruyère or Comté and some fresh herbs like thyme or basil. Sometimes I add prosciutto di Parma or leftover ham or chicken or go vegetarian and add spinach and artichoke. This is a basic recipe, but feel free to change up the fillings. Other combos to try: feta and dill; anchovy and roasted red bell pepper; salmon and chervil; tarragon and chicken; grated zucchini, cheese, and mint….

Note: This recipe uses only half of the puff pastry package, so keep the other half frozen for another use or make a double recipe. Use a food processor to coarsely chop/pulse cheese, proscuitto, herbs, and garlic.

ingredients:

• 1 sheet frozen puff pastry (half of 17.3 ounce package), thawed
• 3/4 cup grated Gruyère cheese (see note)
• 3/4 cup prosciutto, finely chopped (see note)
• 2 tablespoons chopped fresh parsley or basil
• 1 small clove garlic, minced (optional)
• Pinch ground red pepper or 1/4 teaspoon fresh ground black pepper
• 1 egg, beaten to blend

directions:

1. Place pastry sheet on a lightly floured, clean work surface. Cut in half to form two rectangles. In a small bowl, combine cheese, prosciutto, herbs, and garlic and pepper, if using (see NOTE above about using food processor). Cover one rectangle, leaving about 1/4 inch from the edge, with half of the cheese-herb mixture. Brush edge with egg glaze. Starting at opposite unglazed edge, roll the pastry lengthwise (tightly) like a jellyroll, pressing gently on egg glaze to seal the border. Place seal side down and wrap tightly in plastic wrap. Repeat with remaining pastry sheet and refrigerate for at least 20 minutes. CAN BE MADE 2 DAYS AHEAD TO THIS POINT.
   
   
2. When ready to bake, preheat oven to 400°. Line two baking sheets with parchment paper. Unwrap logs and cut crosswise into 1/2-inch rounds and place evenly, about 1 inch apart on the baking sheets. If kitchen is hot, place in fridge and chill another ten minutes. Bake until pastry is golden brown and puffed, about 16 to 18 minutes. Let cool slightly and serve.