Cheesy French Pinwheels Recipe
Flaky puff pastry swirls filled with nutty Gruyère, Dijon, and herbs. A quick, elegant appetizer that always disappears fast.
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Servings:
Ingredients
Main Ingredients
- 8.5 oz puff pastry, thawed about one sheet
- 3 tbsp Dijon mustard
- 1.25 cup shredded Gruyère cheese
- 0.25 cup finely grated Parmesan
- 1 tsp herbes de Provence or dried thyme
- 0.5 tsp garlic powder
- 0.25 tsp crushed red pepper flakes optional heat
- 0.25 tsp black pepper freshly ground
- 0.13 tsp kosher salt
- 2 tbsp beaten egg for egg wash
- 1 tsp water to thin the egg wash
- 1 tbsp sesame seeds or poppy seeds, optional
- 1 tbsp chopped fresh chives for garnish
Instructions
Preparation Steps
- Heat oven to 400°F. Line a large baking sheet with parchment.
- Stir Gruyère, Parmesan, herbes de Provence, garlic powder, red pepper flakes, pepper, and salt in a bowl.
- Unfold puff pastry on a lightly floured surface. Roll into a thin rectangle, about 10×14 inches.
- Spread Dijon in a thin, even layer over the pastry, leaving a 1/2-inch border on one long edge.
- Scatter the cheese mixture evenly over the mustard. Press lightly to help it stick.
- Roll up tightly from the opposite long edge into a log. Seal the seam by pinching gently.
- Chill the log for 15 minutes to firm for cleaner slices.
- Whisk beaten egg with water. Slice the log into 1/2-inch rounds using a sharp knife.
- Arrange slices cut-side up on the sheet. Brush tops with egg wash and sprinkle with sesame seeds.
- Bake 16–20 minutes until puffed and deep golden. Rotate the pan once halfway if needed.
- Cool 5 minutes. Scatter with chives and serve warm.
Notes
Variation: Add a thin layer of caramelized onions or a few ribbons of prosciutto before rolling for extra savoriness. Make-ahead: Freeze the filled log until firm, then slice and bake from frozen, adding 2–3 minutes. Reheat leftovers at 350°F for 6–8 minutes to re-crisp.
This recipe is an original creation inspired by classic Cheesy French Pinwheels Recipe flavors. All ingredient ratios and instructions are independently developed.