I don’t know if you are like me but anytime I see something rolled up in a pinwheel I want to eat it. Cinnamon rolls come to mind, pinwheel cookies and of course jelly roll cakes. There is always something good rolled up inside, it’s like there is a surprise inside. I am adding these savory bite-sized Apricot Parmesan Puff Pastry Pinwheels to my love of pinwheel foods.
Impress your guests with these puff pastry appetizers
These little flakey pastries went on a cheese and meat board for a party and they were the first thing to go. I was lucky to actually have some to put on the board since people starting eating them right out of the oven.
You can check out the Cheese and Meat Board post to see how I created this delicious board for our happy hour.
This is a perfect appetizer to make for your next get together or party, and with only 4 ingredients, puff pastry sheets, apricot jam, rosemary, and Parmigiano-Reggiano cheese they take no time to prepare. I’m just going to give you a hint right now, make extra because everyone loves these.
Make sure when you are buying parmesan that you are getting the real deal. Look for the pin stamp on the rind. Only real Parmigiano-Reggiano comes from Italy.
This is how easy these pinwheels are ~
Roll out the thawed pastry and spread with jam
Sprinkle with the cheese and rosemary
Roll ~cut and bake
With the sweet and savory filling, you are going to love these pinwheels, plus they are really the easiest appetizers to make.
Apricot Parmesan Puff Pastry Pinwheels
- 1 sheet puff pastry
- 1/3 cup apricot jam
- 3/4 cup parmesan cheese shredded or grated
- 1 1/2 tsp rosemary chopped
- Pre heat oven to 375 degrees.
- Set out the puff pastry sheets to thaw for 15 minutes. When thawed roll out the pastry sheets on a floured board just to flatten it a bit.
Spread the jam over the pastry.
- Spread the jam over the pastry sheets with a spoon or a knife.
- Sprinkle the parmesan cheese and chopped rosemary over the jam.
- starting with the short side of the dough, roll up the pastry sheet into a tight roll.
- With a serrated knife, cut the roll into 1/4" slices and place the slices on a parchment-lined baking sheet.
- Bake for 10-12 minutes or until golden brown.
- Serve warm or at room temperature.
- Store leftover rolls in the refrigerator for several days. To reheat the rolls, wrap in aluminum foil bake in a 300 degrees until warmed, about 10 minutes.
There are really endless variations to make these pastry pinwheels
If you share my love of pinwheel delicacies make sure to check out these two posts for my favorite treats.
Love it? Pin it to your APPETIZER board to SAVE it!
As always ~ Baked with love!