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Easy Elegant Appetizer: Prosciutto Pinwheels

partysugar — Wed, 27 Feb 2008 16:15:13 -0800

If you are looking for a super tasty appetizer -and prawns aren't your cup of tea - consider making these prosciutto pinwheels. Mastering these bite-sized snacks is a cinch for even the most culinary challenged, self-proclaimed noncooks. In fact, they are so effortless that I put them together in the Sugar HQ kitchen. Simply layer thawed puff pastry with prosciutto, grated parmesan cheese, and fresh basil, and roll up. The best thing about these savory treats is that you can assemble now and bake later, making them ideal for a party. To look at the recipe, read more.

Prosciutto Pinwheels
Modified from Bon Appetit magazine

1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
4 ounces thinly sliced prosciutto
2 tablespoons chopped fresh basil
3/4 cup (packed) finely grated Parmesan cheese (about 2 1/2 ounces)

Place pastry sheet on work surface. Arrange half of prosciutto on one rectangle, leaving 1/2-inch border along one side. Sprinkle prosciutto with half of basil, then top with half of cheese.
Starting at one side, roll up pastry jelly-roll style, pressing gently to seal long edges. Wrap in plastic.
Repeat with remaining pastry, prosciutto, basil, and cheese to form second log. Refrigerate until firm, at least 3 hours and up to 2 days.
Position rack in center of oven and preheat to 400°F. Line two large baking sheets with parchment paper.
Cut logs crosswise into 1/2-inch-thick rounds. Arrange rounds on prepared sheets, spacing 1 inch apart.
Bake 1 sheet at a time until pastries are golden brown, about 16 minutes. Using metal spatula, transfer pastries to racks and cool slightly. Serve warm.

Makes about 30 appetizers.

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Killer App: Savory Pumpkin Puffs

partysugar — Fri, 30 Oct 2009 13:00:01 -0700

With it's flaky, crispy, and buttery layers, I never tire of puff pastry in a savory appetizer preparation. I always make sure my freezer is stocked with the easy-to-manage dough because it's ideal for impromptu entertaining. Roll it with some herbs and prosciutto and you've got pinwheels. Or, if you have a festive cookie cutter and a little more time, you can make these cheesy pumpkin puffs.The name of this recipe is somewhat misleading. There is no pumpkin flavor involved; the pumpkin refers to the cookie cutter's shape. Despite this fact, these gruyere, Parmesan, and mustard-filled puffs are amazing. They're the perfect little bite to begin a party as they pair with everything from sparkling wine to beer to cocktails. To look at the recipe, which would be welcome at any occasion between Halloween and Thanksgiving, read more.

Savory Pumpkin Puffs
From Martha Stewart

Ingredients

All-purpose flour, for parchment
1 standard package (17.3 ounces) frozen puff pastry, thawed
1 1/2 teaspoons paprika
1/4 cup unsalted butter, melted
2 1/2 tablespoons Dijon mustard
1 1/2 cups finely grated Gruyere cheese
1 cup finely grated Parmesan cheese
Freshly ground pepper

Directions

Preheat oven to 375 degrees.
Generously flour two pieces of parchment paper; on each, roll out an unfolded pastry sheet to form a 15-by-13-inch rectangle, about 1/16 inch thick. Refrigerate until firm, about 15 minutes.
Meanwhile, stir the paprika into the melted butter.
Remove pastry from the refrigerator, and brush off excess flour. Spread a rectangle of pastry with mustard; sprinkle with both cheeses. Season with pepper. Lay a second pastry rectangle on top.
Place a sheet of parchment on top of the stacked pastry; using a rolling pin, roll until smooth and pastry layers are sealed together.
Remove parchment, and brush top of pastry with butter mixture. Chill until firm, about 30 minutes.
With a pumpkin-shaped cookie cutter, cut into 18 to 24 shapes.
Immediately place the shapes on a parchment-lined baking sheet. Using a sharp paring knife, score each shape four or five times to make pumpkin ridges.
Bake until golden, 15 to 20 minutes. Transfer puffs to a wire rack; let cool slightly before serving.

Makes 18-24.

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How To Keep Track of Baking Pans and Cookie Sheets

partysugar — Tue, 01 Apr 2008 09:27:51 -0700

While putting together the appetizers at a recent potluck, I ended up needing several cookie sheets. Some were mine, while others were borrowed. When I finished baking the prosciutto pinwheels, I had a really hard time figuring out which were my three cookie sheets. Next time I attend a potluck - or bring any sort of cooking dish to a party - I'll label my cookie sheets and baking pans.

To ensure that you don't lose or mix-up pans, write your first initial on the bottom of the pan with a black sharpie. If you aren't baking the dish in the oven, put a small piece of masking tape on the bottom and write your initials on the tape.

How do you keep track of your pans? Have you ever lost a baking dish at a party? Share your ideas and stories below!