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Prosciutto, gruyere & anchovy wheels


  • Beat the egg and milk until well combined.
  • Lay the pastry sheets on a workbench, overlapping a little and pressing down the middle seam. Then paint the edges with the egg wash.
  • Place the anchovies down one side, leaving an edge, and roll the pastry over once. Then lay a line of gruyere with the basil down the edge, roll over again and repeat with the prosciutto. Repeat the process with all the ingredients, rolling up between each addition. 
  • Paint the edges, roll up, place on a baking tray and refrigerate for about 1-2 hours. 
  • When ready, preheat oven to 200°C fan forced (220°C normal). 
  • Carefully slice the roll into even pieces and flatten a little with a rolling pin, if needed. Then place the pastry wheels on a lightly oiled baking tray, leaving a little space in between each one. Brush the tops with egg wash and cook in the oven until golden.


  • 1 egg
  • ¼ cup milk
  • 2 puff pastry sheets
  • 1 small jar anchovies, drained
  • grated gruyere (or any tasty) cheese
  • 1-2 tbsp chopped fresh basil (optional)
  • prosciutto slices
  • cooking oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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