Description
Impress your guests with these delightful Gruyère and sun-dried tomato pinwheels made with flaky puff pastry. They’re a quick and easy appetizer perfect for any occasion.
Ingredients
Scale
Puff Pastry:
- 1 sheet frozen puff pastry, thawed
Filling:
- 1/2 cup shredded Gruyère cheese
- 1/4 cup sun-dried tomatoes, chopped
- 2 tablespoons fresh basil, finely chopped
- Salt and pepper to taste
Egg Wash:
- 1 egg, beaten
Additional:
- 1 tablespoon olive oil
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the Pastry: On a floured surface, unfold the puff pastry and brush with olive oil.
- Add Fillings: Sprinkle Gruyère, sun-dried tomatoes, basil, salt, and pepper over the pastry.
- Roll and Slice: Roll the pastry tightly, slice into rounds, and place on the baking sheet.
- Egg Wash: Brush the pinwheels with beaten egg.
- Bake: Bake for 15–18 minutes until golden and puffed.
- Serve: Let cool slightly before serving.
Notes
- You can substitute cheeses like cheddar or goat cheese.
- For a meatier option, add prosciutto or bacon before rolling.
Nutrition
- Serving Size: 1 pinwheel
- Calories: 110
- Sugar: 1g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 15mg
