Description
These elegant pinwheels feature flaky puff pastry wrapped around a savory-sweet filling of nutty Gruyère cheese and crisp apple, baked until golden and perfect for appetizers or snacks.
Ingredients
Scale
For the Crust:
- 1 sheet frozen puff pastry, thawed
- 1 cup shredded Gruyère cheese
- 1 medium apple (such as Granny Smith), cored and thinly sliced
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh thyme leaves
- 1/4 teaspoon black pepper
- 1 egg, beaten (for egg wash)
- Flaky sea salt, for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll out the puff pastry sheet on a lightly floured surface into a 10×12-inch rectangle. Spread Dijon mustard evenly over the surface.
- Sprinkle shredded Gruyère cheese over the mustard, leaving a 1/2-inch border around edges. Arrange apple slices in a single layer over cheese, then sprinkle with thyme and black pepper.
- Starting from one long side, tightly roll the pastry into a log. Slice into 1/2-inch thick rounds and place them cut-side up on the prepared baking sheet.
- Brush each pinwheel with beaten egg and sprinkle with flaky sea salt. Bake for 18-22 minutes, until puffed and golden brown. Let cool slightly before serving.
Notes
You can customize the seasonings to taste.