PUFF PASTRY PINWHEELS

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Puff Pastry Pinwheels couldn’t be simpler to make! Here I’ll show you 4 delectable flavors: Pesto, Pizza, Marmite and Prosciutto.

Cheddar and pesto genuinely is a match made in paradise (see Chicken Pesto Grilled Cheese for reference). I don’t think about you, yet I’ve likewise got a pot of pesto prowling about in the cooler simply shouting to be utilized. Look no farther than these pinwheels.

Ingredients:

  • 2 sheets of Pre-Rolled Puff Pastry (see notes)
  • 1 Egg, beaten for egg wash
  • Oil Spray
  • pinch of Flour, (if not pre-rolled in parchment paper)

Pesto

  • 2 heaped tbsp Basil Pesto, or as needed
  • 3/4 cup / 75g Mozzarella, shredded
  • 1/4 cup / 20g Parmesan, finely grated

Pizza

  • 2 heaped tbsp Pizza Sauce, or as needed
  • 1 cup / 100g Strong Cheddar, grated
  • 12 thin slices of Pepperoni
  • 2 tbsp Peppers, finely diced
  • few pinches of Parmesan
  • few pinches of Oregano

Prosciutto

  • 4 slices of Prosciutto (parma ham)
  • 1 cup / 100g Mild Cheddar, grated
  • few pinches of Oregano
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Marmite

  • 2 tsp Marmite, or as needed (careful a little goes a long way!)
  • 1 cup / 100g Mild Cheddar, grated

Instructions:

  1. Roll out your pastry. If it’s got parchment paper pre-rolled, leave it on that. If it’s doesn’t or you’re rolling out your own, add a pinch of flour to a surface. Slice each rectangle in half.
  2. Add your toppings in this order, making sure you leave 1″ gap at one of the ends to seal shut:
  3. Pesto: 2 heaped tbsp pesto, 3/4 cup/75g mozzarella, 1/4 cup/20g parmesan.
  4. Pizza: 2 heaped tbsp pizza sauce, 1cup/100g strong cheddar, 12 pepperoni slices, 2 tbsp peppers, few pinches of parmesan, few pinches of oregano.
  5. Prosciutto: 1 cup/100g mild cheddar, 4 slices prosciutto, few pinches of oregano.
  6. Marmite: 2 tsp marmite, 1 cup/100g mild cheddar.
  7. Carefully and quite tightly roll each rectangle up until the 1″ gap. Brush with egg wash, then finish the roll. Pop in the freezer for 15mins to firm up. Take out and slice each log into 6 (approx 3/4″ slices).
  8. Space out on an oiled sprayed tray or greased parchment paper (they will expand when they cook, you might need two trays) and brush with egg wash. Pop in the oven at 390F/200C for 15mins or until golden and crispy. Keep an eye on them, they go from perfect to burnt unfortunately quickly.
  9. Leave to cool for a few mins, then remove with a spatula and place on a wire rack until ready to serve.
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Notes:

  • Pastry – The size you want the pastry (before dividing in two) is 14″x9″ (35.5cmx22cm). The weight of each pastry sheet (before dividing) is 320g/11.3oz, so if you are buying puff pastry that is not pre rolled (i.e a slab of pastry) make sure you are using that much weight and roll out to the dimensions above.
  • Firm up/slicing – It’s crucial to firm up the pastry before you slice it. You might be lucky if you work quick and the pastry is straight out the fridge, but most of the time the pastry will be too soft to slice. A quick stint in the freezer works wonders. Also, when you are slicing, slice more in a very gentle saw action, rather than one firm slice down. It’ll help the ingredients stay intact.
  • Crispiness – When they’re fresh out the oven they will be fairly soft. As they cool, they will crisp. So fear not.
  • Serving – These are delicious hot or at room temp. To store, tightly cover in the fridge and then bring to room temp or heat up in the oven. I’d avoid the microwave as they come out too soft.
  • Pesto – If you’re doing the pesto ones, be sure to check out my homemade basil pesto!
  • Calories – Based the pesto version. Per pinwheel.
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