From clever entertainers capable of crafting eloquent and elaborate appetizers to the self-proclaimed reluctant hosts, puff pastry pinwheels win their place in everyone's appetizer collection.
Frozen puff pastry sheets are always in my freezer, ready to thaw and be transformed into any of a huge array of delicious eats. Almost anything that tops crostini and flatbread or ingredients stuffed in sandwiches or calzones can be customized into puff pastry pinwheels.
I was first introduced to the concept in Mary Ann Esposito’s “Ciao Italia”, the companion cookbook to her famous public broadcasting cooking show. Her puff pastry sheets were topped with a thin layer of Dijon mustard then Genoa salami and cheese; rolled, sliced in one inch logs and baked on their side. I was immediately hooked and since created more than a hundred combinations of ingredients and shapes over the years. They can also be assembled well ahead, customized with your favorite ingredients.
As discussed in the introduction to this section, Pepperidge Farms’ frozen puff pastry sheets are sold in the freezer section of most grocery stores. Each package contains 2 tri-folded 10”x15” sheets. Folded sheets can be thawed at room temperature in only 20 or 25 minutes. Once defrosted and still slightly chilled, pastry can be unfolded and placed on a lightly floured counter. A rolling pin smooths creases and expands sheets by about an inch in each direction.
Sheets are topped with favorite ingredients to about a half inch of their edges. Seams are brushed with an egg wash or simply with water. Pastry is tightly rolled and sealed; ends pinched. Wrap rolls in plastic and refrigerating at least 45 minutes to make slicing and handling easier. When ready to bake, remove wrap and slice into pinwheels about 3/8 inch for appetizers, up to about an inch or so for finger foods.
Place in an ungreased cookie sheet and bake at 400°. Extra high snack size pinwheels may especially those stuffed with uncooked ingredients like sausage and bacon benefit from slightly lower temperatures and longer cooking times to cook through before pastry browns.