'Tis the season for quick and easy appetizer recipes. These little guys are really tasty and, although a little time consuming, very easy.
Amidst all of the sweets that tend to grace us by the tinsel-covered table fulls, these savory pinwheels will be just what you're looking for. You know, after one sweet and before the next.
1 sheet frozen puff pastry, thawed
1 large egg, beaten
3 scallions, thinly sliced
1/4 cup plus 2 tablespoons grated Parmesan (1 1/2 ounces)
kosher salt and black pepper
Heat oven to 400 degrees. Line a baking sheet with parchment.
Unfold the pastry and brush with the egg. Sprinkle with the scallions, 1/4 cup of the Parmesan, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Roll tightly into a log. Freeze until firm but still sliceable, about 20 minutes.
Slice the log into 1/4-inch thick rounds and place on the prepared baking sheet. Sprinkle with the remaining 2 tablespoons of Parmesan and bake until golden brown, 12 to 15 minutes. Serve warm or at room temperature.
Note: The pinwheels can be baked up to 6 hours in advance; store covered at room temperature. Alternatively, make and freeze the log, tightly wrapped, up to 1 week in advance. Let thaw slightly before slicing and baking.
The toughest part about this recipe was realizing that I hadn't allowed much time to let the puff pastry thaw. After a little bit of patience, a lot of pacing, and about 20 minutes, the pastry was finally ready to use.
I only used the green parts of the scallions and felt like I probably could have used one more. I'm sure if I actually used the entire thing, three scallions would have been plenty.
If you actually plan ahead (unlike I did), I would recommend leaving the prepared log in the freezer for about 30 minutes. It'll make slicing much easier and the rolls will stay tighter while they bake.
These were best when eaten warm and only 'ok' at room temperature. I'd definitely plan to serve them hot out of the oven if at all possible.