Puff Pastry is like the splatter painting of cooking. Throw a bunch of random stuff into it and somehow it comes out looking and tasting awesome. You can make pretty much anything with puff pastry – appetizers, main courses, desserts, snacks, costumes, temporary living quarters. OK, not costumes. But everything else.
I love it because you can pull a sheet out of the freezer, it’s ready to use in 20 minutes, and you can grab whatever’s in your fridge for the fillings. Puff pastry has saved me for many an impromptu dinner party… it’s also one of the easiest make-ahead recipes.
How easy? Well, there are really only four steps:
1) Fill – this is the fun part. Use your imagination and go nuts.
Easy peasy. Ready to give it a try? Master recipe and some filling ideas are below.
Puff Pastry Pinwheels
- 1 sheet puff pastry
- 1 egg, beaten
- Filling of your choice
Filling Option 1
- 2 paper-thin slices Prosciutto
- 1/3 cup Asiago or Gruyere cheese, grated
- 1 teaspoon fresh thyme or sage, chopped
Filling Option 2
- 3 tablespoons fresh pesto – I love Basiltops Pesto Perfectto from the Santa Monica Wednesday Farmer’s Market
- 1 tablespoon Parmesan Reggiano, grated
Filling Options 3 – infinity: you can put just about anything in puff pastry and it will taste good. Try fig paste & blue cheese, or olive tapenade, or spinach-artichoke dip, or peanut butter and raspberry jelly, or brown sugar, melted butter & chopped pecans. It’s a great recipe to make with kids – set up a station with a bunch of different toppings and let them customize their own creation.
Ready to get started? Cool. Go ahead and arrange your toppings on a thawed sheet of puff pastry, leaving a one-inch “naked” (i.e. no toppings) border at the top edge. Starting from the bottom edge, roll puff pastry tightly. When you get to the naked part, brush it with the beaten egg, which will help seal it. Press tightly to seal. Wrap in plastic wrap and refrigerate, seal side down, for at least one hour up to 3 days.
When ready to bake, preheat over to 400 degrees F and line a cookie sheet with parchment paper. Unwrap pastry roll and cut into 1/2 inch slices. Arrange slices on cookie sheet and bake about 14-18 minutes, until bottoms are golden brown. If baking two sheets, rotate pans halfway through baking time. Serve warm.
If you have leftovers, save them in a plastic ziplock bag for up to 2 days. Reheat in a toaster oven or a 350 degree F oven for a couple minutes before serving.Pin It