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Recipe FAQs
- → Can I make these French Cheese Pinwheels ahead of time?
Yes! You can prepare the pinwheel logs up to 24 hours in advance. Roll and fill the pastry, then wrap tightly in plastic wrap and refrigerate. When ready to bake, simply slice the chilled logs and continue with the baking instructions. This makes them perfect for entertaining.
- → What cheeses work best in these pinwheels?
While the recipe calls for Jack cheese, you can substitute with Gruyère, Swiss, or Comté for a more traditional French flavor. Cheddar works well too. The key is choosing a cheese that melts nicely but isn't too high in moisture, which could make the pastry soggy.
- → Can I make these pinwheels without meat?
Absolutely! For a vegetarian version, omit the salami and consider adding caramelized onions, sautéed mushrooms, or roasted red peppers. You could also include some baby spinach leaves or herbs like basil for additional flavor.
- → Why did my pinwheels unravel during baking?
Unraveling typically happens when the logs aren't rolled tightly enough or if the filling is too thick. Make sure to roll the pastry firmly and seal the edge well with egg wash. Chilling the logs for 15-20 minutes before slicing can also help them hold their shape during baking.
- → How should I store leftover pinwheels?
Store cooled pinwheels in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 350°F oven for 5-7 minutes until warmed through and crisp again. Avoid microwaving as this will make the pastry soggy.
- → Can I freeze these cheese pinwheels?
Yes, these freeze beautifully! You can freeze them either before or after baking. To freeze unbaked pinwheels, place the sliced rounds on a baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time. For baked pinwheels, cool completely, freeze on a baking sheet, then transfer to a container. Reheat from frozen in a 350°F oven.