Cheesy French Pinwheels – Are you looking for a delectable appetizer that’s sure to impress at your next gathering? Look no further than these Cheesy French Pinwheels! Featuring a harmonious blend of puff pastry, whole grain mustard, fresh rosemary, thinly sliced salami, and oodles of Jack cheese, these pinwheels are a taste sensation. Perfect for parties or a fun family snack, this recipe is quick to prepare and even quicker to disappear!
I still remember the first time I made these Cheesy French Pinwheels. It was for a small get-together at our place. My husband, always a bit skeptical of new recipes, took one bite and was instantly hooked. And let’s not forget the kids – they couldn’t get enough! There’s something about the golden pastry and the gooey cheese that just brings smiles all around.
What makes this Cheesy French Pinwheels truly special?
What sets these Cheesy French Pinwheels apart? Firstly, the use of Country Dijon Whole Grain Mustard adds a unique depth of flavor that regular mustard just can’t match. The fresh rosemary, finely chopped, infuses an aromatic touch, elevating the overall taste. Plus, the combination of salami and Jack cheese ensures a mouthwatering experience in every bite. Easy to make, yet sophisticated in flavor, these pinwheels are a surefire hit!
What You Need To Make This Cheesy French Pinwheels Recipe?
Puff Pastry: The star of the show! This flaky, buttery base is like a blank canvas waiting for its colorful toppings. It’s what gives our pinwheels their delightful texture, turning golden and crispy as they bake. Think of it as the foundation of our culinary masterpiece.
Country Dijon Whole Grain Mustard: This isn’t your average mustard. It’s the secret ingredient that adds a kick, with its rustic grains and tangy flavor. It’s like a little surprise in each bite, enhancing the other flavors and adding a depth that regular mustard just can’t.
Fresh Rosemary: Picture this: the piney, aromatic scent of rosemary wafting through your kitchen. This herb isn’t just a flavor; it’s an experience. It’s what takes these pinwheels from tasty to extraordinary, infusing each bite with an herby, fragrant touch.
Salami: Thinly sliced, each piece is a little ribbon of joy. It brings a salty, savory depth to the pinwheels, pairing perfectly with the cheese. The salami is like the secret whisper in the recipe, saying, “there’s more to me than meets the eye.”
Jack Cheese: Oh, the cheese! Melty, gooey, and utterly delightful. It’s the glue that holds all the flavors together, creating a creamy, dreamy texture. When this cheese melts in the oven, it’s like watching magic happen right before your eyes.
Eggs: These aren’t just for binding; they’re for adding a golden sheen to our pinwheels, making them look as good as they taste. Beaten eggs brushed on top transform the dough into a beautiful, golden masterpiece as it bakes.
Steps To Make Cheesy French Pinwheels:
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Step 1: First, get your oven nice and hot at 400 degrees and prep your baking sheets. While your puff pastry is thawing, take a moment to reflect on the magic of simple ingredients coming together to create something wonderful.
Step 2: Once thawed, gently roll out the pastry, spread the mustard, and sprinkle the rosemary with love. Layer the salami, then the cheese – imagine each layer adding to the symphony of flavors. Roll it up gently, like you’re wrapping a precious gift. After slicing, place them on your baking sheets and give them a little egg wash for that perfect golden finish.
Step 3: As they bake, the aroma will fill your kitchen, a prelude to the deliciousness to come. Serve them warm and watch as they disappear before your very eyes!
Tip:
After rolling up your pinwheels, resist the urge to slice them immediately. Instead, wrap the rolled logs in cling film and chill them in the refrigerator for about 15-20 minutes. This step solidifies the butter in the puff pastry and firms up the fillings, making slicing much cleaner and easier. When you slice chilled logs, you’ll get beautifully defined, neat pinwheels that hold their shape better when baked. This little trick ensures that your pinwheels not only taste delicious but also look impeccably appetizing with a perfect spiral of filling in each bite!
Frequently Asked Questions:
Can I prepare these pinwheels in advance?
Of course! You can definitely prepare these pinwheels ahead of time. Just roll them up, slice them and place them on a baking tray. Cover the tray, with cling film and refrigerate until you’re ready to serve. When it’s time preheat your oven. Bake them fresh. This not only saves you time on the day of your event. Also allows the flavors to blend together beautifully overnight.
Are there any vegetarian alternatives for the salami?
Certainly! There are plenty of alternatives for salami that you can use as fillings. Grilled vegetables like zucchini, bell peppers and eggplant work well. Another option is a Greek-inspired mix of spinach and feta cheese or a Mediterranean twist with sun-dried tomatoes and olives. The key is to strike a balance between flavors and textures that complement the Jack cheese and puff pastry.
How should I store any leftover pinwheels?
If you have any leftover pinwheels store them in an airtight container in the refrigerator for, up to three days. To reheat simply place them in an oven at 350°F for 5 to 10 minutes or until they are heated through and the pastry becomes crispy once again. You can also warm them up in the microwave. The pastry may not retain its crispiness as it would when reheated in the oven. It’s best to avoid leaving them at room temperature for, over two hours to ensure food safety.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Cheesy French Pinwheels
Ingredients
- 2 Sheets Puff Pastry
- 1/2 c Country Dijon Whole Grain Mustard
- 1 tbsp Fresh Rosemary Finely Chopped
- 1/2 lb Salami Very Thinly Sliced
- 3 c Jack Cheese Shredded
- 2 Large Eggs Beaten to Blend
Instructions
- Set your temperature to 400 degrees Fahrenheit. Get two baking sheets. Line them with parchment paper or Silpats.
- Allow the puff pastry sheets to thaw, per the instructions on the package typically around 30 to 40 minutes.
- Once thawed place one pastry sheet on a surface. Smooth out any folds using a floured rolling pin.
- Spread half of the mustard over the pastry leaving a border of 1/2 inch. Sprinkle half of the rosemary arrange half of the salami slices and finally add half of the shredded cheese.
- Brush beaten egg on the border. Roll up the pastry like a roll and firmly press to seal it shut. Repeat this process with the pastry sheet and remaining ingredients.
- Cut each rolled log into rounds that are 1/2 inch thick.
- Place these rounds on your baking sheets with an inch of space between them. Brush their tops with any remaining beaten egg.
- Bake in your preheated oven, for around 18 to 20 minutes. Until they achieve a brown color. Serve warm.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
