Stephane seems to be a bit of an inspiration this week with fellow bloggers as I also am blogging about something he posted. On Monday I came across his mini appetizers as I was planning my dinner. I wanted something to go with the mushroom soup I was making. As I had different ingredients in my pantry than what was in Stephane’s recipe I came up with these cheesy pinwheels. It was perfect for using up the last bit of puff pastry I had in the freezer.
I grated some Jarlsberg, Cheddar, and Parmesan Cheese. You want enough to cover the puff pastry once it is rolled out.
Roll the pastry firmly all the way lengthwise. If you have time chill in the fridge to make it easier to slice. If you don’t have time then just use a sharp knife and nice even cuts.
Have the pinwheels about 1/2 inch to an inch thick. Place evenly on a cookie sheet and pop into the oven at 400F for about 15 minutes.
Once they are golden brown they are ready to serve. You can make these ahead of time but they are so quick to make that they are great right out of the oven.