Parmesan Pinwheels
Parmesan Pinwheels
Fresh herbs and Parmesan cheese are rolled up in puff pastry, sliced and baked until golden. This easy technique makes appetizers at a moment's notice—and sweet variations make this foolproof recipe into chocolate or cinnamon treats as well.
- Thaw: 40 minutes
- Prep: 20 minutes
- Bake: 10 minutes
- Freeze: 45 minutes
- Cool: 10 minutes
- Serves: 75
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Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.
Tip
Previous tipHeat is the enemy of Puff Pastry—it handles best when cold. So avoid working with it on hot, humid days, in a stifling hot kitchen or next to your oven.
When serving Puff Pastry, cut with a serrated knife for the most even, attractive presentation.
Puff Pastry can puff up to 8 times its original thickness. That means even a sheet rolled to a thin ¼-inch thickness will rise 2 inches.
Use a marble pastry board to help keep Puff Pastry cold while rolling and cutting.
Rolled recipe
Thawing and Rolling Puff Pastry
Recipe
Ingredients
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1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
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1/4 cup grated Parmesan cheese
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2 tbsp. finely chopped fresh herbs (rosemary, thyme and/or parsley)
Directions
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Heat the oven to 375°F.
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Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14 x 11-inch rectangle. Sprinkle with the cheese and herbs. Starting at a short side, roll up like a jelly roll. Wrap the pastry roll with plastic wrap and freeze for 45 minutes or until firm.
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Cut the pastry roll into 75 (1/8-inch) slices. Place the slices, cut-side down, onto baking sheets.
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Bake for 10 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.
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Chocolate Pinwheels: Substitute 4 ounces semi-sweet chocolate, melted, for the cheese and herbs.
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Cinnamon-Sugar Pinwheels: Substitute a mixture of 1/2 cup sugar and 2 teaspoons ground cinnamon for the cheese and herbs.
Comments
Submitted by:
Susan P.
Date: 12/31/2010
"Very tasty and elegant. I would make thicker slices next time."