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Easy Puff Pastry Pinwheels Recipe
Ash Tyrrell

Easy Puff Pastry Pinwheels Recipe

I still remember the first time I brought these puff pastry pinwheels to a family get-together. The tray was empty before I even got to sit down. I'd grabbed a couple of sheets of store-bought puff pastry, layered on mustard, cheese, and prosciutto, rolled it up, and sliced it into little spirals. It felt way too easy to taste that good
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 sheets puff pastry thawed — the base of the whole recipe, so let it thaw properly or it'll crack when you roll it
  • 3 tablespoons sweet and hot mustard — gives that sweet-spicy punch; swap for dijon if that's what's in your fridge
  • 1/2 cup grated parmigiano reggiano — go for the real block and grate it fresh for the best nutty bite
  • 6 thin slices prosciutto — adds the salty savory layer that balances the mustard and cheese
  • 1 large egg — whisked into an egg wash so the tops turn glossy and golden
  • 2 teaspoons water — thins the egg wash so it brushes on smoothly
  • pinch of salt — for sprinkling on top before baking

Method
 

  1. Turn your oven to 400°F and line a large baking sheet with parchment paper. While that heats up, lay one sheet of thawed puff pastry on a lightly floured counter with the long side facing you. Keep the second sheet in the fridge so it doesn't get too soft while you work.
  2. Brush the pastry with about half the mustard, leaving a small bare edge around the border. Sprinkle half the parmesan evenly over the top, then lay three slices of prosciutto across the surface. Don't overload it a thin, even layer rolls up much more neatly than a thick one.
  3. Starting from the bottom, roll the pastry up tightly, jelly-roll style, and pinch the seam closed so it doesn't unravel. Repeat the same layering and rolling process with your second sheet of pastry, mustard, cheese, and prosciutto.
  4. Pop both rolls into the freezer for about 5 minutes. This short chill firms up the butter in the pastry so your knife glides through cleanly instead of squishing the spiral shape.
  5. Using a sharp knife, cut each roll into rounds about 1/2-inch thick. Lay them cut-side up on your prepared baking sheet, leaving a little space between each one so they have room to puff.
  6. Whiskth the water and brush it over the tops of each pinwheel. Sprinkle with a pinch of salt, then bake for 12-15 minutes, until they're puffed, golden, and crisp on the edges.

Notes

  • I always keep the second pastry sheet in the fridge while I work on the first cold dough rolls and puffs so much better than warm, floppy dough.
  • I go light on the mustard because a heavy hand makes the filling ooze out and burn on the pan.
  • I freeze the rolls, not the fridge, before slicing five minutes in the freezer firms things up faster and keeps the spiral shape intact.
  • I rotate my baking sheet halfway through baking since my oven runs a little hotter in the back.
  • I set a timer at the 12-minute mark so I don't walk away and end up with overly dark edges.