- 1 large sheet of puff pastry
- 4 tablespoons green pesto
- about 6 slices of raw cured ham (e.g. Serrano or Prosciutto)
- large handful of grated cheese
Kitchen equipment needed
- cutting board & chef’s knife
- baking tray lined with parchment paper
- spoon or silicone brush
Preparation — 10 minutes
Roll out the puff pastry on a cutting board lined with parchment paper. The parchment paper prevents the dough from sticking to the cutting board.
Divide 4-5 tablespoons of pesto over the puff pastry. The easiest way to do this is using a spoon or silicone brush. Divide the slices of ham on top and finish with grated cheese.
Preheat the oven to a temperature of 180 degrees Celsius or 350 degrees Fahrenheit.
Finishing the ham and cheese pinwheels — 20 minutes
Roll up the puff pastry again, do this tightly but make sure the dough does not break. Cut the roll into slices about 2 centimeters thick. Place the puff pastry rolls cut side down on a baking tray lined with parchment paper.
Bake the pinwheels for about 20 minutes, or until golden brown. Serve as a snack, appetizer or during a high tea. Enjoy!