PROSCIUTTO AND BOURSIN
PUFF PASTRY PINWHEEL

Yield: 1 roll, approx. 20 slices

INGREDIENTS:

• 5 oz Boursin brand garlic herb cheese
• 6 oz Cream cheese, plain
• 1/2 tsp Minor’s Roasted Garlic base
• 2 oz Prosciutto, shaved and finely diced
• 3 TBS Italian roasted tomatoes in olive oil, drained and finely diced
• 1 each puff pastry sheet, 10 inch x 15 inch

METHOD:

1. Defrost puff pastry sheet until pliable but not too soft.
2. Blend cream cheese and Boursin cheese until smooth and add remainder of ingredients then mix until well blended.
3. Spread filling to within 1 inch of edges of puff pastry.
4. Brush edges with egg wash (1 egg and 2 TBS water).
5. Roll up length-wise jellyroll style keeping firm and tight rolls.
6. Wrap in plastic wrap and chill until firm or freeze for future use.
7. To slice, defrost slightly to prevent cracking and cut into 20 slices.
8. Place on parchment lined sheet pan and brush with egg wash before baking.
9. Bake in hot oven 375 degrees until browned and interior is flaky.

OPTIONS:

• Use frozen fillo dough instead of puff pastry. Layer about 5 sheets according to package instructions using melted butter between each layer. Chill well before spreading filling to prevent tearing.
• After egg washing slices, sprinkle with cheese, seeds, or nuts for variety.