Savory Prosciutto and Spinach Pinwheels

Delicious pick-up bite for your next party: crispy, cheesy and so yummy!

Here is a fabulous idea for a tasty stuzzichino, as we would  call it in Italy, something delicious that will for sure tickle your appetite!
These savory prosciutto, spinach and cheese pinwheels made with puff pastry are a fabulous way to start a night of entertaining, or can also be a fun afternoon snack for the children. You can't go wrong with these pick-up bites, whether you  want to wow your guests or hide those spinach in your kids' snack. Crispy, cheesy, and so yummy! These are very easy and fast to prepare. They take no more than 20 minutes to bake. And as you might have guessed, I used my new silicone baking mat from Kitchen Executive Chef.
You can now win a set of these mats too, by simply entering here:

Ingredients: to make about 12 pinwheels                                            Printable Recipe

• 1 puff pastry sheet, defrosted
•  about 3 large slices (2 oz) of prosciutto (I used prosciutto di Parma)
• a handful of fresh organic spinach
• about 1.5 oz of Parmesan cheese, freshly grated
• about 3 oz of fontina cheese, or other mild cheese, shredded

Preparation time: About 30 minutes, plus 40 minutes defrosting time for the puff pastry

Directions:
Step 1: Preheat the oven to 400 degrees. Unfold the pastry sheet on parchment paper or lightly floured surface. Place one thin layer of fresh spinach

Step 2: Add one layer of prosciutto.

Step 3: And one layer with fontina and Parmesan cheese.

Step 4: Roll up and seal the edge by rubbing it with some water and pressing down with your fingers.

Step 5: Cut in slices, about 1 inch wide. I ended up with 12 pinwheels.

Step 6: Place the slices onto the silicone baking mat. Bake for 15- 20 minutes or until golden.

Serve hot, warm or at room temperature... anyways delicious!!

Enjoy :-)

Pinwheel Cookies

Perfectly baked, soft and buttery, sweet and chocolaty pinwheel cookies!

I am so excited! I recently received a free set of silicone baking mats from Kitchen Executive Chef. I could not wait to use them, so I immediately baked these super cute and delicious pinwheel cookies.


I love silicone baking pans because they are really easy to use: no greasing required before baking, no sticking to the pan when ready, and extremely fast clean up at the end. What more could you ask for?!?
These silicone baking mats from Kitchen Executive Chef are simply perfect! Exactly like promised: professional quality, durable, non-stick silicone mats, in three very convenient sizes. And from now on, I can start saving money: no more parchment paper to cover my baking sheets, and no need to replace them every so often. Let's face it, baking sheet don't last very long even when using parchment paper. You just need a spill, a little bit of scrubbing to clean it, and your pan is scratched and no longer usable!

Anyways: my pinwheel cookies came out perfectly baked! Soft and buttery, sweet and chocolaty. These are great for breakfast next to your cappuccino. Excellent for snack, dunked in a cold glass of milk. And oh-so delicious with your afternoon tea. I can really eat these cookies all day long! Could I?!? Sure, why not? ... maybe adding an extra 10 minutes to my morning run!!

Thank you Kitchen Executive Chef for the amazing set of silicone baking mats.

AND because I'm so happy with these, here's what we'll do. Are you ready for this?
You can enter below for a chance to win a free set of silicone baking mats from Kitchen Executive Chef!

Good luck :)

This giveaway ends at 1:59 pm on Friday, June 27, 2014. Get your entries now! This giveaway is oen to US resident 18+ only. Bookmark this page and come back for extra entries.

You can also buy the mats on Amazon.com, and here is the link:
And here is the recipe for the pinwheel cookies:
Ingredients: to make about 32 cookies

• 4 oz (1 stick) of unsalted butter, at room temperature
• 3/4 cup of sugar
• 4 egg yolks
• 2 teaspoons of baking powder
• 2 cups of all-purpose flour
• 1/2 cup of unsweetened cocoa powder
• 1/2 teaspoon of vanilla extract

Preparation time: 20 minutes, plus 30 minutes in the refrigerator, and 15 minutes of baking.

Directions:
Step 1: In a large bowl cream together the sugar and the butter (softened) using a spoon or a blender.

Step 2: Stir in the vanilla extract and the egg yolks, one at the time, mixing in between.

Step 3: Sift in the flour and the baking powder, until blended, using your hands if needed.

Step 4: Gather the dough in one ball, and set aside half of it. Blend in the cocoa powder to the half in the bowl.

Step 5: On a lightly floured surface, or parchment paper, roll out the dough to a 1/8 inch thickness. Try to make both as rectangular as possible.

Step 6: Place the cocoa dough on top and cut out the edges.

Step 7: Roll up the dough on the longer side, helping yourself with the paper if needed.

Step 8: Place in the refrigerator and chill for at least 30 minutes.

Step 9: Preheat the oven to 350 degrees. With a sharp knife cut slices about 1/4 of an inch in thickness.

Step 10: Place on the silicone baking mat, no need to grease!! And bake for about 12 minutes.

Yummy!!