Recipe Courtesy of Kelsey from The Naptime Chef
These Pinwheels hit all the right notes for make-head appetizers. Not only are they always a hit with a crowd, they are a cinch to make in advance and take very little time to bake on the day of the party. This means they can be whipped them up the morning, or day before, and pop them in the oven right before guests arrive. It makes everything so simple!
Yields: 1 dozen Pinwheels
1 sheet puff pastry, thawed and rolled into a 14 x 11-inch rectangle
1 cup pine nuts, lightly toasted
3 tablespoons olive oil
1 pound mushrooms, sliced
¼ cup white wine
½ cup grated Parmesan cheese, divided
1. Preheat the oven to 375 degrees F.
2. Drizzle the olive oil in a medium sauté pan and heat the pan over medium heat. Add the mushrooms and cook until they are wilted. Then add the white wine and cook until it’s almost entirely evaporated.
3. Scoop the mushrooms into a small food processor and add the pine nuts. Pulse just until the mushrooms and nuts are coarsely ground, but not completely smooth.
4. Spread the mixture on the thawed puff pastry leaving a 1-inch border around the edges of the pastry. Sprinkle half of the grated Parmesan on top of the mushroom mixture.
5. Working carefully, beginning at the long end, roll up the puff pastry like a jelly roll. Cut the roll into 12 equal portions. Place cut side down onto baking sheets lined with parchment paper.
6. Bake pinwheels for about 10 to 12 minutes, or until they are lightly golden and baked through. Remove from the oven and immediately sprinkle the remaining Parmesan on top of the pinwheels. Allow to cool for about 15 minutes. Serve.