Allow 45-50 minutes to make this Gruyere, Prosciutto, and Spinach bites recipe. If your puff pastry is frozen allow 4 hours for it to thaw in the refrigerator. Cookware and utensils for this recipe include:
- 2 baking sheets
- parchment paper
- sharp knife
- cutting board
- small bowl
- cheese grater if you buy cheese in a block
Preheat oven to 400℉
1 sheet frozen puff pastry, thawed
6 thin slices of prosciutto (you can substitute ham
½ cup shredded Gruyere cheese (you can substitute Swiss)
6 to 8 large leaves of spinach
1 egg, beaten with 1 teaspoon of water
To get started on these Gruyere, Prosciutto, and Spinach bites, place thawed puff pastry on a cutting board and gently unfold the sheet of puff pastry. Beat an egg with 1 teaspoon of water. Using a pastry brush, lightly brush the egg wash over the puff pastry sheet.
Layer with prosciutto, spinach, and Gruyere. Try to cover the entire sheet, but do not make the layers too thick. You need to be able to roll this fairly tightly into a jelly-roll type log.
At this point, I refrigerate the entire Gruyere, Prosciutto, and Spinach bites log for 15 to 20 minutes.
Remove from refrigerator and slice thinly into 12 even slices.
Cover a baking sheet with parchment paper.
Bake your Gruyere, Prosciutto, and Spinach bites in a preheated oven at 400 degrees for 15 to 20 minutes, until crisp. Place on a serving dish and get ready to make more because everyone loves these!
I often will double this recipe when serving Gruyere, Prosciutto, and Spinach Bites as the puff pastry has two sheets in one box. These are best when served warm, so make the second sheet while the first sheet is baking. I line up my ingredients to make it easy to compile and get ready for the oven.
If you love serving bit-sized appetizers, check out our Squash Blossoms https://www.forkscorksandbrews.com/squash-blossom-recipe/