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Prosciutto, Swiss and Apricot Pinwheels

Treat Mom this Mother’s Day with breakfast in bed. Serve her these savory and sweet glazed prosciutto, Swiss and apricot pinwheels.
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Servings 6 servings


  • 1 sheet puff pastry
  • 3 slices Swiss cheese
  • 5 thin slices prosciutto
  • 1/3 cup Bonne Maman Apricot Preserve
  • 2 sprigs fresh thyme
  • 1 egg wash (1egg+1T water whisked)


  • Preheat oven 350*. Line baking sheet with parchment paper.
  • On a lightly floured surface roll puff pastry out so it is a little bit thinner.
  • Add Swiss cheese. Top with prosciutto slices.
  • Roll puff pastry tightly jelly roll style.
  • Brush egg wash lightly onto end of puff pastry to seal the roll.
  • Cut roll into 1 inch slices - discarding the two ends.
  • Place cut side down on to parchment paper and brush lightly with egg wash.
  • Place in oven for 20-30 minutes or until golden brown.
  • While baking, in a small pot bring Bonne Mamman Apricot Preserves and thyme to a simmer.
  • Stir until reduced and a thin glaze forms. Remove from heat and discard thyme stems.
  • Once pinwheels are baked brush apricot glaze on each pinwheel.
  • Garnish with extra thyme, if desired. Serve.