An easy canapé to serve at upcoming Christmas, New Year parties or to take out for a picnic. These puff pastry pinwheels are made with only 3 ingredients!
Looking for a last minute, sophisticated canapé you can make in time for Christmas and New Year?
My Cheese and Mustard Puff Pastry Pinwheels are a couple of bites of gooey cheesy, flaky pastry deliciousness.
We’ve made these pastry pinwheels for years and love serving them at all kinds of gatherings.
Both sets of our grandparents love these, whenever we made them (which was usually every Christmas or party) where we served a buffet for tea, these pastry pinwheels would disappear very quickly!
When I want to make something quick and easy, I always grab a pack of ready made puff pastry. It’s great to have a pack in the fridge ready for any occasion. I love how effortlessly easy these pinwheels are to make and how very little ingredients you need on hand to make them.
Ingredients can be switched around depending on your dietary requirements. For gluten-free, use gluten-free puff pastry, for dairy-free/vegan, use a dairy-free cheese you like.
Try some different cheese too, swap the Cheddar for Gruyère, Mozzarella or even Red Leicester.
Once they’re baked until golden, it’s very hard to stop at just one…
Cheese and Mustard Puff Pastry Pinwheels
Ingredients
- 375 g pack ready rolled puff pastry
- 2 tablespoons mustard I use 1 tablespoon wholegrain mustard and 1 tablespoon Dijon or English mustard
- 100 g mature Cheddar grated
Instructions
- Take your puff pastry and unroll it. Spread the mustard evenly across the sheet of puff pastry and top with the grated cheese.
- Starting at the long end of the pastry, tightly roll the pastry. Cover and leave to chill in the fridge for at least 10 minutes - this makes slicing easier.
- Once you're ready to bake the pinwheels, preheat the oven to 200°C / 180°C Fan / 400°F / Gas Mark 6. Line two large baking trays with parchment paper.
- Take a serrated knife, trim the edges and slice the pastry roll into 1cm pieces and distribute evenly between the baking trays. The recipe makes approx. 22-24 pinwheels. (At this point you can freeze the (unbaked) pinwheels for up to one month.)
- Bake the pinwheels for 15 minutes or until lightly golden. Allow to cool for a few minutes before serving. They can be eaten both hot and cold, store the pinwheels in an airtight container at room temperature for up to 2 days.
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