Crisp golden pinwheels make a fun finger food or appetizer. They can be made ahead and served at room temperature for an elevated snack that's perfect for entertaining.
10 Before you get started, make sure that your puff pastry is thawed according to package directions.
0 Preheat the oven to 375°F / 190°C.
2 Whisk together egg and water. Set aside.
3 Unfold both sheets of puff pastry out on a clean counter. Use a rolling pin to gently roll the puff pastry out just to flatten any bumps.
4 Top the pastry with cheese, thyme leaves, and a single layer of Prosciutto, leaving about 1 inch free along the top edge of the pastry. Brush the top inch with egg wash.
5 Starting with the end closest to you, roll the puff pastry up into a log, enclosing the filling. Pinch closed at the top. If the pastry doesn’t feel cool to the touch, transfer the log to the refrigerator for 5 to 10 minutes (it will be easiest to slice and will produce the most flaky pinwheels if it is cool when baked).
6 Line two rimmed sheet pans with parchment paper or silicone baking sheets.
7 Use a serrated knife to slice the pastry logs into 1/4-inch rounds (you should get about 20 rounds from each log). Spread out on prepared baking sheets, leaving about 2 inches of space between each pinwheel. Gently reshape the pinwheels into circles if they were compressed during slicing.
8 Bake until golden brown, 15 to 18 minutes.
9 Let cool on the sheet pan for 5 minutes before transferring to a cooling rack to cool completely. Garnish with a few extra thyme leaves, if you'd like. Enjoy!
