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Cheese and Onion Jam Pinwheels

Cheese and Onion Jam Pinwheels

Difficulty Level: Intermediate
  • Prep Time:
    45 Minutes
  • Cook Time:
    PT65M
    20 Minutes
  • Yield:
    22-24 Pinwheels
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!
Ingredients
  • 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!

Preparation
STEP 1

Flour a surface and a rolling pin. Unfold puff pastry and roll to roughly a 10x14-inch rectangle.

STEP 2

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.

STEP 3

Spread mustard over the butter.

STEP 4

Scatter grated gruyere over the top, then sprinkle on the thyme.

STEP 5

Drop teaspoons of the onion jam over the cheese. Gently spread around.

STEP 6

Brush the 1/2-inch border on one 14-inch side with egg wash (egg beaten with teaspoon of water).

STEP 7

Starting at the other 14-inch side, tightly roll pastry together.

STEP 8

Place the rolled pastry in freezer for 30 minutes or refrigerate for up to a day.

STEP 9

Preheat oven to 400°F.

STEP 10

Once chill, remove and place pastry on cutting board. Using a sharp chef’s knife slice the roll into 1/2-inch pieces.

STEP 11

Divide pinwheels 2 inches apart onto two parchment lined sheet pans. Bake 18-20 minutes, or until golden and puffed.

STEP 12

Let cool on their pans for about 5-10 minutes. Serve warm or at room temperature.

Options

Leftovers can be kept in the refrigerator for up to 3 days.

Tags: Vegetarian, Thanksgiving Recipes, Holiday Favorites, Entertaining, Family-Friendly

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