Gruyere & Prosciutto Pinwheels with Champagne
[We recommend prepping the logs through Step 2 several hours or days ahead of the party.]
- 120 g mittelreif GRUYÈRE cheese, coarsely grated (about 300 ml)
- 3 tablespoons packed, chiffonade-sliced fresh SAGE leaves (Salbei)
- 1 chilled PUFF PASTRY sheet (Butterblätterteig preferred, or Blätterteig), 320 g, rectangular 25 x 42 cm or simliar
- 70 g thinly sliced PROSCIUTTO (one 70g package)
- 1. Prepare and top the pastry. First grate the cheese and slice the sage. Remove pastry from refrigerator, work with it still cool. Unroll the pastry sheet with the long side facing you and cut in half crosswise. Put one half back in the fridge. With the now-shorter side still facing you, arrange half of prosciutto evenly on top of pastry sheet, leaving the far edge uncovered by about 1 cm. Top with half of Gruyère and half of sage.
- 2. Roll pastry logs. Starting with side nearest you, roll pastry jelly-roll fashion tightly into a log (use the paper beneath to help: fold a first crease about 1 cm tightly over, peel the paper gently away from the dough, use the paper again to help fold over the first crease, pull the paper away, continue wrapping the dough over). When you reach the far edge, first moisten the edge with some water and a fingertip, then roll the log over the edge. With the seam up, press gently along the whole seam with a moist finger to seal. Make the second log the same way. Chill pastry logs seam sides down until firm, in freezer for 1 hour or cool part of refrigerator at least 3 hours, and up to 3 days.
- 3. Preheat oven to 200°C. Cover 2 baking sheets with baking parchment. Cut chilled logs crosswise into 1 cm thick pinwheels and arrange flat, 2 cm apart on baking sheets.
- 4. Bake pinwheels in batches in middle of oven until tops turn dark golden in spots, 15 to 18 minutes. Transfer pinwheels to a rack and cool slightly. Serve warm.