Cheese and Onion Jam Pinwheels
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Prep Time:45 Minutes
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Cook Time:PT65M20 Minutes
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Yield:22-24 Pinwheels
- 1 sheet frozen puff pastry, thawed
- 1 tablespoon melted butter, cooled slightly
- 1 tablespoon Dijon or whole grain mustard
- 6 ounces gruyere cheese, freshly grated
- ½ teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- ⅔ cup onion jam or caramelized onions
- Egg Wash:
- 1 large egg
- 1 teaspoon cold tap water
- 1 sheet frozen puff pastry, thawed
- 12.78g melted butter, cooled slightly
- 12.78g Dijon or whole grain mustard
- 170.1g gruyere cheese, freshly grated
- 2.13g dried thyme (or 1 tablespoon fresh thyme leaves)
- 157.73ml onion jam or caramelized onions
- Egg Wash:
- 1 large egg
- 4.26g cold tap water
Your search for the perfect holiday appetizer is over! These pinwheels are a little sweet, savory, cheesy and crisp! Guaranteed to be a crowd favorite!
Flour a surface and a rolling pin. Unfold puff pastry and roll to roughly a 10x14-inch rectangle.
Use a pastry brush to brush a thin layer of melted butter over the surface of the pastry, leaving a 1/2-inch border on all sides.
Spread mustard over the butter.
Scatter grated gruyere over the top, then sprinkle on the thyme.
Drop teaspoons of the onion jam over the cheese. Gently spread around.
Brush the 1/2-inch border on one 14-inch side with egg wash (egg beaten with teaspoon of water).
Starting at the other 14-inch side, tightly roll pastry together.
Place the rolled pastry in freezer for 30 minutes or refrigerate for up to a day.
Preheat oven to 400°F.
Once chill, remove and place pastry on cutting board. Using a sharp chef’s knife slice the roll into 1/2-inch pieces.
Divide pinwheels 2 inches apart onto two parchment lined sheet pans. Bake 18-20 minutes, or until golden and puffed.
Let cool on their pans for about 5-10 minutes. Serve warm or at room temperature.
Leftovers can be kept in the refrigerator for up to 3 days.