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These Cheesy French Pinwheels became my signature party appetizer after I first made them for a friend's baby shower. The buttery pastry spirals filled with zesty Dijon mustard crispy salami and melted cheese create such irresistible bites. I love watching guests' faces light up when they taste that perfect combination of flaky and gooey goodness.
What You'll Need for These Amazing Pinwheels
- Puff Pastry: 2 sheets thawed completely. I always keep some in my freezer for last minute entertaining.
- Country Dijon Mustard: ½ cup. The grainy texture adds such wonderful flavor.
- Fresh Rosemary: 1 tbsp finely chopped from my garden whenever possible.
- Salami: ½ lb sliced paper thin. Ask your deli counter to slice it extra thin.
- Jack Cheese: 3 cups freshly shredded. Trust me pre-shredded won't melt as beautifully.
- Eggs: 2 large for that gorgeous golden brown finish.
Let's Make These Together
- First Things First
- Get your oven nice and hot at 400°F. Line your baking sheets with parchment it makes cleanup so much easier.
- Prep Your Pastry
- Give your puff pastry about 30 minutes to thaw. Dust your counter with flour unfold the sheet and smooth out any creases.
- Layer the Goodness
- Spread that Dijon leaving a little border. Sprinkle your rosemary layer the thin salami slices and pile on that cheese.
- Roll With It
- Brush the edge with beaten egg then roll it up nice and tight. Do the same with your second sheet.
- Slice and Bake
- Cut into half inch rounds and space them out on your baking sheets.
- The Final Touch
- Brush the tops with egg wash and pop them in the oven for about 18 minutes until they're golden and puffy.
- Time to Enjoy
- Serve them while they're warm and watch them disappear!
My Secret Tips for Success
- A Little Extra: Sometimes I sprinkle fresh cracked pepper or a dusting of Parmesan on top before baking pure heaven.
- Plan Ahead: I often roll these up the night before and keep them in the fridge until party time.
- Mix It Up: Try them with prosciutto or ham when you want to switch things up.
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The Story Behind These Pinwheels
I started making these pinwheels years ago when I needed a fancy looking appetizer that wouldn't keep me stuck in the kitchen. Now they're requested at every gathering and holiday party. The way the cheese gets all melty and the pastry puffs up into perfect golden swirls makes them impossible to resist. They're always the first thing to vanish from the appetizer table!
Frequently Asked Questions
- → Why do I need to thaw the puff pastry?
Frozen pastry will crack when unfolded. Thaw just until pliable but still cold for best results.
- → Can I make these ahead of time?
Roll and wrap logs up to 24 hours ahead. Slice and bake just before serving for the crispiest results.
- → Why did my pinwheels unravel?
Make sure to roll tightly and seal well with egg wash. Chilling the logs before slicing also helps.
- → What other cheeses work well?
Any good melting cheese works - try Gruyere, cheddar, or Swiss. Avoid very soft cheeses that might leak.
- → Can I use different meats?
Yes! Prosciutto, ham, or pepperoni work great. Just make sure they're sliced very thin.