Pinwheels

This is a super simple recipe that I managed to mess up. Not that it didn’t taste good, but a few things went wrong. Recipe first, then tips on how to not mess it up, as well as some variations.

Pinwheels

-Thaw a package of puff pastry sheets.
-Roll out each rectangle.
-Add filling to each rectangle. For mine, I spread out whipped cream cheese and berry preserves on one rectangle and goat cheese, prosciutto, and basil on the other.
-Roll them up, pressing down on the seam to seal.
-Wrap in them in plastic and refrigerate for a few hours (up to a day or so).
-When ready to bake, preheat the oven to 400 degrees, slice into half inch thick slices, and bake for 16 minutes.

What went wrong

I neglected to roll out the puff pastry sheets, which made them difficult to roll and stick together at the seam. I also was impatient and wanted to bake them the morning I put them together, rather than waiting for them to chill for the proper amount of time. As a result, they came unrolled as I cooked them. Cauli and I really liked the cream cheese and jam pinwheels, but the prociutto pinwheels were a little too salty.

Also, to keep the pinwheels from sticking to your cookie sheets (depending on the fillings – the cream cheese and jam was pretty messy), lay some parchment paper down on the cookie sheet before placing the pinwheels.

Variations

Prosciutto, basil, and Parmesan cheese
Four cheese (or three, two, or one)
Smoked salmon, cream cheese, and fresh dill
Peanut butter and jelly (maybe?)
Caramelized onion and goat cheese
Nutella

These would be good appetizers to bring to a potluck or to have out at a brunch.