Ingredients:

  • 1 sheet (400 g) ready-rolled Puff Pastry Sheet, all-butter preferred
  • 4 oz (115 g) Soft Goat Cheese (Chèvre), softened
  • 2 oz (55 g) Full-Fat Cream Cheese, softened
  • 1/4 cup (60 ml) Good Quality Basil Pesto
  • 4 oz (115 g) Thinly Sliced Prosciutto (about 6–8 slices)
  • 1/4 cup (60 ml) Oil-Packed Sun-Dried Tomatoes, drained well and finely chopped
  • 1/2 tsp Black Pepper, freshly ground
  • 1 Large Egg, lightly whisked
  • 1 tsp Water
  • 2 Tbsp Grated Parmesan Cheese, freshly grated
  • Pinch Sea Salt Flakes, for finishing

Instructions:

  1. In a medium bowl, combine the softened goat cheese and cream cheese. Mix until smooth and lump-free.
  2. Gently fold in the pesto, finely chopped sun-dried tomatoes, and black pepper. Do not add salt yet.
  3. Lay the prosciutto slices out flat and briefly pat them dry with a paper towel if necessary.
  4. Preheat oven to 400°F / 200°C. Unroll the puff pastry sheet onto a piece of parchment paper. If using a block of pastry, roll it out into a rectangle approximately 10x12 inches (25x30 cm).
  5. Evenly spread the cheese mixture over the entire surface of the pastry, leaving a 1/2 inch (1.25 cm) border along one of the long edges.
  6. Layer the prosciutto slices evenly over the cheese spread.
  7. Starting from the long edge opposite the border, tightly roll the pastry into a firm log. Pinch the seam tightly to close the log.
  8. Wrap the rolled log tightly and refrigerate for a mandatory 30 minutes to chill firmly. (This is essential for clean slicing).
  9. Once chilled, use a very sharp knife to slice the log into 24 rounds, approximately 1/2 inch (1.25 cm) thick.
  10. Arrange the pinwheels cut-side up on a baking sheet lined with parchment paper, spacing them about 1 inch apart.
  11. Whisk the egg and water to create the egg wash. Lightly brush the tops of the pinwheels. Sprinkle generously with grated Parmesan cheese and a tiny pinch of sea salt flakes.
  12. Bake for 15–18 minutes, or until the pastry is deeply golden brown, puffed, and the filling is bubbling slightly.
  13. Transfer to a wire rack to cool slightly for 5 minutes before serving warm.