These simple yet flavourful Goat’s Cheese, Prosciutto and Sun-dried Tomato Spirals provide a pretty delicious payoff for the almost embarrassing amount of effort that they take to make. The flakey, golden crust is filled with plump sun-dried tomatoes, thin slices of salty prosciutto, and goat’s cheese.
1 sheet good quality puff pastry
8 slices of Prosciutto di Parma
3 tbsp wholegrain mustard
½ cup sun-dried tomatoes, roughly chopped
1 cup goat’s cheese – a bitey cheddar would also be delicious
½ cup baby spinach leaves, roughly chopped
Freshly ground black pepper
Olive oil, for brushing
Preheat oven to 200C
Thaw frozen puff pastry in the fridge for 2-3 hours. Once thawed, lay on a floured worktop. Layer the slices of prosciutto on top of the pastry. Spread the mustard on top of the slices of prosciutto. Dot the layered pastry with little mounds of goat’s cheese making sure it is evenly distributed. Finally, top with some spinach leaves, tomatoes, and some freshly ground black pepper.
To roll the pastry, begin by rolling one side of the pastry towards the centre. Then roll the other side of the pastry towards the centre. Press together. Don’t be worried if the dough doesn’t stick together, just brush a little oil on either side of the centre rolls and they will stay together during baking.
With a sharp or serrated bread knife, slice the rolled pastry into 1.5cm thick slices. Pop on a baking sheet and into the oven for approx. 12-15 minutes, until the pastry is golden brown. Remove from oven and let cool on the pan for 5 or so minutes. Serve warm or at room temperature.
Makes 12 individual scrolls