SPECK & ASIAGO PINWHEELS

By BobD

Ingredients

• These pretty little pinwheels are the perfect do-ahead hors d'oeuvre to enjoy with your favorite apperitivo or Prosecco.
• 1 sheet frozen Puff Pastry
• 2 ounces sliced Speck Alto Adige PGI (about 10 slices)
• 1 cup finely shredded Asiago Stagionato PDO
• Baking sheet
• 2 sheets of Parchment paper cut to fit the baking sheet

Details

Adapted from genuinetaste.org

Preparation

Step 1

Defrost puff pastry sheet in the refrigerator for a few hours.

Place one sheet of parchment paper on the baking sheet. Place the other on your work surface. Unfold the pastry on the parchment paper and go over it with a rolling pin to make it smooth. Lay the speck over the pastry and sprinkle with the cheese. Start with one of the long sides and tightly roll like a jelly roll.

Wrap with the parchment paper and place in the freezer for 15-20 minutes so that it becomes firm enough to slice. Unwrap and move to a cutting board.

Using a serrated knife, slice thinly and place each pinwheel on the parchment lined baking sheet. Bake for 6-8 minutes or until golden brown.

Chefs Do-Ahead Tips:

The uncut rolled & stuffed pastry can be frozen for a month or two and sliced when you want to have a hot, fresh hors d'oeuvre.

The baked pinwheels can be stored in an airtight container for a day or two and reheated at serving time.