These Cheesy French Pinwheels are a perfect blend of puff pastry, tangy mustard, flavorful salami, and melty cheese, all rolled into bite-sized morsels. Whether you’re hosting a party or simply need a quick appetizer, these pinwheels are sure to impress with their flaky, golden-brown pastry and savory filling.
I first made these pinwheels for a last-minute gathering with friends, and they were an instant hit! The combination of the Dijon mustard with fresh rosemary and melty cheese is so irresistible that they disappeared in no time. Now, these Cheesy French Pinwheels have become my go-to for any event, and I love how quick and easy they are to prepare with just a few ingredients. Trust me, they’re always the first appetizer to go at any party!
Why You’ll Love These Cheesy French Pinwheels
- Quick and Easy: With pre-made puff pastry, these pinwheels come together in minutes and are perfect for last-minute gatherings.
- Savory Perfection: A mix of sharp Dijon mustard, fragrant rosemary, and gooey melted cheese makes each bite irresistible.
- Flaky Goodness: The puff pastry bakes into golden, crispy layers that pair beautifully with the flavorful filling.
- Customizable: Swap out the salami for prosciutto or even go vegetarian with sautéed mushrooms or spinach.
Ingredients:
- 2 sheets puff pastry, defrosted (according to package instructions)
- ½ cup (120 g) country Dijon whole grain mustard
- 1 tablespoon fresh rosemary, finely chopped
- ½ lb (225 g) salami, very thinly sliced
- 3 cups (300 g) Jack cheese, shredded
- 2 large eggs, beaten (for brushing)
Directions:
- Preheat the oven to 400°F (200°C). Line two large baking sheets with Silpats or parchment paper.
- Prepare the puff pastry: Defrost the puff pastry according to the package instructions (about 30-40 minutes). Once defrosted, gently unfold one pastry sheet and place it on a lightly floured surface. Use a floured rolling pin to smooth out any creases in the dough.
- Add the filling: Spread ½ of the mustard evenly over the surface of the pastry, leaving a ½-inch border around the edges. Sprinkle ½ of the chopped rosemary evenly on top of the mustard. Layer ½ of the salami slices over the mustard, making sure they overlap slightly as needed. Finally, sprinkle ½ of the shredded cheese evenly over the salami.
- Roll it up: Brush the plain border with the beaten egg. Starting from one side, roll the pastry up tightly like a jellyroll, pressing the seam to seal. Repeat the process with the second pastry sheet and remaining ingredients.
- Cut and arrange: Cut each pastry log crosswise into ½-inch thick rounds. Arrange the rounds on the prepared baking sheets, spacing them about 1 inch apart. Brush the tops of each pinwheel with the beaten egg.
- Bake: Bake in the preheated oven for 18-20 minutes, or until the pinwheels are golden brown and crispy. Remove from the oven and serve warm.
Notes:
- Storage Tip: These pinwheels can be made ahead of time and stored in an airtight container for up to 2 days. Reheat them in the oven to regain their crispiness before serving.
- Substitutions: Feel free to swap the salami for ham, prosciutto, or even a veggie option like spinach for a different flavor profile.
- Cheese Options: While Jack cheese works wonderfully, you can experiment with Gruyère, mozzarella, or sharp cheddar for extra flavor.
