5 Ingredients or Fewer
by: Merrill Stubbs
December2,2012
4
8 Ratings
- Makes about 40
Jump to Recipe
Author Notes
This is a great, simple hors d'oeuvre to throw together for last-minute entertaining. —Merrill Stubbs
Test Kitchen Notes
This recipe is featured in our video series One Host, Two Ways, brought to you by our friends at Basil Hayden®—we love to serve it with a Bourbon and Allspice Dram co*cktail, made with Basil Hayden® Kentucky Straight Bourbon. —The Editors
- Test Kitchen-Approved
What You'll Need
Ingredients
- 1 sheet frozen puff pastry, thawed, or homemade puff pastry
- 2 tablespoonsDijon mustard
- 1/2 cupgrated Parmesan cheese (or use whatever hard cheese you like)
- 1/2 teaspoonfreshly ground black pepper (optional)
Directions
- Heat the oven to 375 degrees and line two baking sheets with parchment.
- Lay the puff pastry on a lightly floured surface. Roll it into a rectangle about 14 by 10 inches that's about 1/8 inch thick.
- Working quickly, brush the mustard over the entire sheet of dough. Sprinkle the cheese evenly over the mustard, followed by the pepper if using.
- Starting with one of the short sides of the rectangle, roll the dough into a compact log. (At this point you can wrap the log and keep it in the refrigerator or the freezer until you're ready to bake the pinwheels.)
- To make the pinwheels, using a very sharp knife slice the log into 1/4-inch wheels and arrange them at least an inch apart on the baking sheets. Bake the pinwheels for about 10 minutes, until they are golden brown and crisp. Let them cool for a few minutes before serving.
Tags:
- Bread
- American
- Mustard
- Parmesan
- Cheese
- Phyllo/Puff Pastry Dough
- Serves a Crowd
- 5 Ingredients or Fewer
- Christmas
- Thanksgiving
- Winter
- Valentine's Day
See what other Food52ers are saying.
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CarlaCooks
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laurenlocally
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SmallLion
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Merry
Popular on Food52
9 Reviews
SmallLion December 26, 2018
nice recipe. for philo dough novices like myself, make sure you take the dough out of your freezer 2-3 hours in advance. Made exactly as suggested but took 15 minutes in my oven. Since the oven timing is a pretty consistent comment in this feed, it's a little lame that this recipe is still called "10 minute parm and mustard pinwheels". The baking time alone is 15 minutes. There's at least 5 minutes of prep involved -- after thawing the dough x 2 hours.
Merrill's intro here makes it seem like you can pull this out of the freezer for an impromptu gathering but I just don't see pinwheels on my last minue party app list. On the other hand, this recipe popped up under a "christmas menu" suggestion and I think it works fantastic here. Multiple positive comments from guests.
Merrill, I'll forgive your intro text and recipe title here because you are clearly an amazing person and your recipes are a public service gift to us all. Please keep them coming!
CarlaCooks December 26, 2018
For future reference, you can make these with fresh pastry, cut them, then freeze them. They can then be baked from frozen, which does make this a super quick app.
laurenlocally February 28, 2019
Hi CarlaCooks! Do you bake them off straight from pre-cut/frozen? Or do you let them come to room temperature first? Thanks!
CarlaCooks February 28, 2019
I bake them straight from frozen. I actually make these last weekend and, from fresh, they do take about 20 minutes to bake, so I agree that the title is a bit misleading.
laurenlocally February 28, 2019
Thanks so much! Making for a party for the first time so it was helpful to just confirm :)
Merry March 3, 2018
I seem to be the only one who needed twice the cooking time? I believe our oven is accurate (recent addition), but perhaps should check the temperature. Prosciutto or speck sounds like a great thing to boost the flavor.
[emailprotected] August 22, 2015
Made these with three alterations:
-doubled up on the mustard with a sweet yellow / dijon mix
-added sheets of prosciutto
Baked for 10 minutes longer than recipe called for, could be because my extra ingredients, or could be the oven.
They were so delicious, my boyfriend (who never helps, just watches and compliments) OFFERED to help me take them out of oven and plate them. (Turns out it was so he could eat as many warm as possible)
ejm March 14, 2013
I've been making something similar for years - and agree - they are great, easy and freeze well for quick treats on demand. My version is often comte cheese and some proscuitto. Whatever you use the mustard adds a lot so don't forget it.
CarlaCooks March 10, 2013
I made these last night and they were great! I found that they needed closer to 12 minutes in the oven. I used whole-grain mustard instead of Dijon, but I'm sure the Dijon would lovely. I also made a batch with goat cheese and roasted tomato pesto... super yummy. Thanks for a great recipe!
