These puff pastry pinwheels are easy to make, and as long as you begin with a sheet of puff pastry, they can be assembled with almost any cooked ingredients you have on hand. Ham and cheese are a winning combination and crisp bacon provides texture and crunch. Chopped sundried tomatoes and fresh herbs add color and piquant flavor.
Serve puff pastry pinwheels as an appetizer, snack, or part of a brunch or lunch. For a vegetarian option, substitute sliced grilled eggplant and roasted peppers for the meats. With so many options, you’ll always be ready to make puff pastry pinwheels on short notice.
Servings8
Ingredients
1 ready-rolled rectangular puff pastry sheet
Mustard, as needed
Thin slices of cheese, as needed
Crisp cooked bacon slices, crumbled, as needed
Thin slices of ham, as needed
Sundried tomatoes, chopped, as needed
Fresh parsley leaves, chopped, as needed
Basil leaves, torn up, as needed
Preparation
1. If necessary, roll out the sheet of pastry so it is of a uniform thickness. Brush with a thin, even, layer of mustard. Add thin even layers of cheese, bacon, and ham. Sprinkle with sundried tomatoes, parsley, and bacon.
2. Roll the pastry up tightly and refrigerate until throughly chilled and firm, at least 30 minutes. (Don’t neglect this step or the roll cannot be cut properly.)
3. Preheat the oven to 200°C (400°F). Cut the roll into very thin slices, about 1 cm (1/3 inch) thick. Arrange on a baking sheet about 5 cm (2 inches) apart. Bake until puffed and golden brown, about 20 minutes. Serve the pinwheels warm or cold.
Wilma grew up in Switzerland, born to a Swiss father and an Italian mother. She married a Swiss and after living for one year in England they moved, 30 years ago, to Hong Kong. She has two grownup children, a son and a daughter. She is a craft teacher by profession, but soon cooking and baking took over. She has a food-blog, Pane-Bistecca.com, and gives cooking classes in Swiss and Italian cuisine in Hong Kong and the Philippines, where she is planning to move.