This finger food is popular with both children and adults. These little swirls are not only delicious but also really easy to make, and it makes great party food.
I use prosciutto as I like its saltiness but this dish gives you the option to experiment with different types of ham and cheese. If you don’t like the strong flavour of Gruyére, I reckon cheddar cheese will be a good alternative. Finely shredded sage is added to give these little goodies an extra layer of flavour.
(makes about 12)
- 275g ready-rolled puff pastry
- 5 slices of prosciutto
- 80g Gruyére cheese, grated or sliced with a speed peeler
- 3-4 fresh sage leaves
- 1 egg, beaten (for egg wash, optional)
Preheat oven at 200 degrees Celsius and line a baking sheet with baking parchment. Lay the puff pastry on a lightly floured surface.
Lay the prosciutto on the pastry. Sprinkle the chopped sage on it and then use a speed peeler to peel the cheese over the prosciutto.
Now carefully roll the pastry (lengthwise) up. Cut the roll into about 12 pieces (you might have to trim a little at both ends). Lay them on the baking sheet, cut side down, and then brush the egg all over the swirls (if used).
Bake in the oven until golden about 20 minutes. Cool slightly on a cooling rack and serve warm.