Cranberry, Parmesan and Prosciutto Pinwheels

Makes 24 pinwheels


Cranberry, Parmesan and Prosciutto Pinwheels, recipe by Michelle McGrath

1 sheet (8.65 ounces) frozen puff pastry

All-purpose flour

Cranberry Herb Mustard

2 T. Dijon mustard

2 T. mayonnaise

¼ c. sweetened dried cranberries, finely minced

1 t. dried basil

1 t. dried thyme

½ t. freshly ground black pepper

1 T. water

1 egg

6 slices prosciutto

½ c. grated parmesan cheese


Prepare the puff pastry:

Remove the frozen puff pastry from package and defrost on a baking sheet set on the kitchen counter until cool but pliable, about 40 minutes.

Prepare the cranberry herb mustard:

In a small bowl, stir the mustard, mayonnaise, minced cranberries, basil, thyme, and black pepper until thoroughly combined. Set aside.

Preheat it to 400°F. Line two baking sheets with parchment paper and set aside.  In a small bowl, whisk the egg and water. Set aside.

Lightly dust a level countertop or large wood cutting board with flour. Gently unfold the defrosted puff pastry, and lightly dust it with flour.  Use a rolling pin, to roll the pastry into a 12 x 10” rectangle, keeping the 12” closest to you.  Using the back of a spoon or an offset spatula, evenly spread the herb mixture over the puff pastry, leaving a ½” border around the edge.  Top evenly with the prosciutto slices, laid horizontally across the herb mixture. Sprinkle evenly with parmesan cheese. 

Brush the 12” border edge furthest from you border with the egg wash.  Starting at the edge closest to you, tightly roll the filled puff pastry jelly roll-style. Seal the roll in plastic wrap and freeze for 15 minutes or until firm to the touch.

On a cutting board, unwrap the roll and discard the plastic wrap.  Using a serrated knife, slice the roll evenly into 24 pinwheels, each approximately ½” in width. Arrange 12 pinwheels on each prepared baking sheet cut side-up, at least 1 ½” apart.  Lightly brush the sides and the tops of each pinwheel with the remaining egg wash.  Bake the pinwheels, until golden brown, about 14 to 16 minutes, swapping the trays to the opposite racks about halfway through cooking time.  Serve warm.


This recipe series was made possible through the support of Cape Cod Cranberry Growers’ Association, the member-operated trade association for the Massachusetts cranberry industry. one of the oldest farmer organizations in the country.

Recipe series Developer/Writer/Photographer Michelle McGrath is the founder of McGrath PR | Media Relations, providing visibility to the arts and culture sector, non-profits, agricultural and small business industries.  mcgrathpr.com