I might be a little late to the whole Puff Pastry Pinwheel party but as they say … “better late than never”, right! Oh and it’s my party so…
Seriously though, I have really been wanting to experiment with these pinwheel appetizers for some time now. I had a little free time today and decided to give them a try. I basically whipped these up with the ingredients from my fridge. And as luck would have it, mushrooms, ham and muenster happen to be one of my favorite flavor combos. I will say though, if I had some spinach on hand that would probably ended up in here too, but that will just have to be a recipe for another day.
To be honest, this is a pretty straight forward recipe. You fill the puff pastry with filling of choice, roll it up nice and tight, give it a little egg wash, slice and then bake. These are also great make ahead item for your next gathering. Especially right now as the holidays are upon us and we are all trying to cram in all the holiday festivities.
After making several batches of these I walked away with a few tips and tricks that should help make these a really successful dish. To start, make sure the dough is defrosted but still chilled. Also, I found it helpful to refrigerate the rolled up puff pastry before slicing the rounds. A few minutes to chill is plenty. I found using a serrated knife was also better than a smooth blade.
When it came to filling the puff pastry, there were no empty slices at the end of the roll when the cold cuts and cheese were placed close to the edges (rather than leaving a border.) There was a little I actually had to play with my oven temp a little bit, but it seems that 400 F. for 25 minutes was the best outcome for me. I also started on the bottom rack and finished them up on the top.
Use this recipe as a guide and experiment with other flavors. I made a few batches with mushrooms and a few without.
These will make the perfect addition to your holiday gathering! Happy pinwheeling and enjoy!