Apricot-Prosciutto Pinwheels

Apricot-Prosciutto Pinwheels

Italian-inspired puff pastry pinwheels brimming with sweet and spicy apricot compote and proscuitto, topped with mozzarella and drizzled with balsamic vinegar.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 18 persons



  1. Step 1

    Heat a skillet over low heat. Add brown sugar, butter, garlic, pepper flakes, and salt; stir to combine and cook until bubbling and sugar has dissolved, 3 to 5 minutes. Stir in apricots and cook until soft and plumped, about 5 minutes. Add rum; continue to cook and stir until liquid has reduced and a thick syrup has formed, about 5 minutes. Remove from the heat and set compote aside to cool, about 15 minutes.
  2. Step 2

    Roll pastry on a floured surface into 2 equal rectangles. Transfer each rectangle onto a sheet of parchment paper. Spread cooled compote onto each rectangle and sprinkle with walnuts. Arrange prosciutto over top, covering compote completely. Roll up each rectangle like a jelly roll, sealing the edge with a dab of water, if needed. Refrigerate until firm, about 30 minutes.
  3. Step 3

    Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  4. Step 4

    Remove pastry rolls from the refrigerator and slice each into 18 slices. Place slices, cut-sides down, on the prepared baking sheet.
  5. Step 5

    Bake in the preheated oven until pastry is puffed and golden brown, 10 to 12 minutes. Remove from the oven and turn on the broiler.
  6. Step 6

    While pastries are cooling slightly, cut mozzarella into 18 slices. Top each pastry with a mozzarella round.
  7. Step 7

    Broil until cheese bubbles, about 2 minutes. Serve warm with a drizzle of balsamic vinegar over top.