l sheet frozen puff pastry (half of l7 oz. package) thawed
4 ozs. thinly sliced prosciutto
2 tbsps. chopped fresh basil
3/4 cup packed finely grated gruyere cheese (about 2-l/2 ozs.)
l egg eaten to blen for glaze
Place pastry sheet on work surface. Cut in half forming two 9l/2×43/4 rectangles. Arrange half of proscuitto on l rectangle leaving l/2″ border along l long side. Sprinkl,e proscuitto with half of basil then top with half of cheese. Brush plain border with egg glaze. Starting at long side opposite border roll up pastry jelly roll style, pressing gently to seal long edges. Wrap in plastic Repeat with remaining pastry, proscuitto, basil, cheese and egg to form second long. Refrigerate until firm at least 3 hrs and up to 2 days. Position rack in center of oven and prehat to 400. Line 2 large baking sheets with parchment paper., Cut loggs crosswise into l/2″ thick rounds. Arrange rounds on prepared sheets, spacing l inch apart. Bake l sheet at a time until pastries are golden brown about l6 mins. Using metal spatula transfer pastries to racks and cool slightly. Serve warm.
Makes about 30. Bon Appetit March 2003
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