Ingredients:

  • 250 g (9 oz) Full-Fat Ricotta Cheese, well-drained
  • 75 g (2.5 oz) Prosciutto di Parma, thinly sliced and finely chopped
  • 50 g (approx. ½ cup) Freshly Grated Parmesan Cheese (Parmigiano Reggiano)
  • 1 tsp Fresh Lemon Zest
  • ½ tsp Dried Oregano
  • ¼ tsp Freshly Ground Black Pepper
  • Pinch Sea Salt
  • 1 (320 g / 14 oz) Sheet Store-Bought All-Butter Puff Pastry
  • 1 Large Egg, lightly beaten with 1 tsp water (for egg wash)
  • 1 Tbsp Sesame Seeds or Black Onion Seeds (Nigella seeds)

Instructions:

  1. Drain the Ricotta: If your ricotta is wet, place it in a fine-mesh sieve lined with cheesecloth for at least 15 minutes, gently pressing out excess moisture. Excess water makes the pastry soggy.
  2. Combine Filling: In a medium bowl, gently mix the drained ricotta, chopped prosciutto, Parmesan, lemon zest, oregano, pepper, and a tiny pinch of salt. Taste and adjust seasoning until it’s spot on.
  3. Prepare the Pastry: Lightly flour a clean work surface. Unroll the sheet of puff pastry. Using a rolling pin, roll it gently into a 35 x 25 cm (14 x 10 inch) rectangle.
  4. Spread the Filling: Spread the ricotta mixture evenly across the pastry, leaving a 1 cm (½ inch) border along one of the long edges. This border will seal the roll.
  5. Roll Tightly: Starting from the long edge opposite the border, carefully and tightly roll the pastry into a neat log, like a Swiss roll. Once rolled, use the empty border edge to securely seal the log shut.
  6. Chill the Log: Wrap the pastry log tightly in cling film. Refrigerate for a minimum of 30 minutes, or up to 24 hours. This is crucial—it firms up the butter in the pastry for clean cutting.
  7. Preheat Oven & Prepare Pan: Preheat your oven to 200°C (180°C fan/Gas Mark 6). Line two baking sheets with parchment paper.
  8. Slice the Pinwheels: Remove the log from the fridge and unwrap it. Using a very sharp, thin-bladed knife, slice the log into 1–1.5 cm (½ inch) thick rounds.
  9. Arrange and Wash: Place the pinwheels flat onto the prepared baking sheets, leaving space between each one for puffing. Brush the tops of the pinwheels with the egg wash and sprinkle with sesame seeds.
  10. Bake: Bake for 20–22 minutes, rotating the trays halfway through, until the pastry is deeply golden, crisp, and puffed up in the center.
  11. Cool and Serve: Allow the pinwheels to cool slightly on the tray before transferring them to a wire rack. They are best served warm, but are also lovely at room temperature.