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Prosciutto Swiss Pinwheels with Apricot Thyme Glaze

Prosciutto Swiss Pinwheels with Apricot Thyme Glaze



1 sheet puff pastry

3 slices Swiss cheese

5 thin slices prosciutto

1/3 cup Bonne Maman Apricot Preserve

2 sprigs fresh thyme

1 egg wash, (1 egg +1 tablespoon of water; whisked)


Prep Time: 5 mins

Cook Time: 30 mins

Total Time: 35 mins

Preheat oven 350F. Line baking sheet with parchment paper.

On a lightly floured surface roll puff pastry out so it is a little bit thinner. Add Swiss cheese. Top with prosciutto slices.

Roll puff pastry tightly jelly roll style. Brush egg wash lightly on to end of puff pastry to seal the roll.

Cut roll into 1 inch slices - discarding the two ends. Place cut side down onto parchment paper and brush lightly with egg wash.

Place in oven for 20-30 minutes or until golden brown. While baking, in a small pot bring Bonne Mamman Apricot Preserves and thyme to a simmer.

Stir until reduced and a thin glaze forms. Remove from heat and discard thyme stems.

Once pinwheels are baked, brush apricot glaze on each pinwheel. Garnish with extra thyme, if desired.