Puff Pastry Pinwheels (4 ways!)

Puff Pastry Pinwheels (4 ways!)

Puff Pastry Pinwheels couldn't be easier to make! Here I'll show you 4 delicious flavours: Pesto, Pizza, Marmite and Prosciutto. Makes 24 pinwheels (6 of each flavour). Serving size is based on having 4 each (1 of each flavour).

 #Puff #Pastry #Pinwheels #(4 #ways!)

Ingredients :

• 2 sheets of Pre-Rolled Puff Pastry (see notes)
• 1 Egg, beaten for egg wash
• Oil Spray
• pinch of Flour (if not pre-rolled in parchment paper)
• Pesto
• 2 heaped tbsp Basil Pesto, or as needed
• 3/4 cup / 75g Mozzarella, shredded
• 1/4 cup / 20g Parmesan, finely grated
• Pizza
• 2 heaped tbsp Pizza Sauce, or as needed
• 1 cup / 100g Strong Cheddar, grated
• 12 thin slices of Pepperoni
• 2 tbsp Peppers, finely diced
• few pinches of Parmesan
• few pinches of Oregano
• Prosciutto
• 4 slices of Prosciutto (parma ham)
• 1 cup / 100g Mild Cheddar, grated
• few pinches of Oregano
• Marmite
• 2 tsp Marmite, or as needed (careful a little goes a long way!)
• 1 cup / 100g Mild Cheddar, grated

Instructions:

1. Roll out your pastry. If it's got parchment paper pre-rolled, leave it on that. If it's doesn't or you're rolling out your own, add a pinch of flour to a surface. Slice each rectangle in half.
2. Add your toppings in this order, making sure you leave 1" gap at one of the ends to seal shut:
3. Pesto: 2 heaped tbsp pesto, 3/4 cup/75g mozzarella, 1/4 cup/20g parmesan.
4. Pizza: 2 heaped tbsp pizza sauce, 1cup/100g strong cheddar, 12 pepperoni slices, 2 tbsp peppers, few pinches of parmesan, few pinches of oregano.
5. Prosciutto: 1 cup/100g mild cheddar, 4 slices prosciutto, few pinches of oregano.
6. Marmite: 2 tsp marmite, 1 cup/100g mild cheddar.
7. Carefully and quite tightly roll each rectangle up until the 1" gap. Brush with egg wash, then finish the roll. Pop in the freezer for 15mins to firm up. Take out and slice each log into 6 (approx 3/4" slices).
8. Space out on an oiled sprayed tray or greased parchment paper (they will expand when they cook, you might need two trays) and brush with egg wash. Pop in the oven at 390f/200c for 15mins or until golden and crispy. Keep an eye on them, they go from perfect to burnt unfortunately quickly.
9. Leave to cool for a few mins, then remove with a spatula and place on a wire rack until ready to serve.

Share this post