French Cheese Pinwheels (Printable Version)
Elegant puff pastry spirals with salami, cheese and Dijon mustard that make perfect savory appetizers for any gathering.
# Ingredients:
→ Pastry Base
01 -
2 sheets puff pastry, thawed
→ Filling
02 -
120 ml country Dijon mustard
03 -
1 tablespoon fresh rosemary, finely chopped
04 -
225 g salami, very thinly sliced
05 -
350 g jack cheese, shredded
→ Egg Wash
06 -
2 large eggs, beaten
# Steps:
01 -
Preheat oven to 200°C (400°F). Line baking sheets with parchment paper.
02 -
Defrost puff pastry for 30-40 minutes until pliable. Roll out on a lightly floured surface.
03 -
Spread half the Dijon mustard on each pastry sheet, leaving a small border. Sprinkle with chopped rosemary, layer with thinly sliced salami, and top with shredded jack cheese.
04 -
Brush the border with beaten egg. Roll each sheet tightly into a log shape and seal the edges.
05 -
Slice logs into 1.3 cm (1/2-inch) rounds. Place on prepared baking sheets, spacing them 2.5 cm (1 inch) apart.
06 -
Brush the tops of the pinwheels with remaining beaten egg.
07 -
Bake for 18-20 minutes until golden brown and puffed.
# Notes:
01 -
Thaw pastry until just pliable but still cool to the touch for best results.
02 -
Roll logs tightly to prevent unraveling during baking.
03 -
Logs can be prepared ahead and refrigerated until ready to slice and bake.
04 -
Use very thinly sliced meats for the best texture and even rolling.
05 -
Serve warm for optimal flavor and texture.