Having a stash of these pinwheels in the freezer makes last-minute entertaining a breeze. We like to serve these on a cheeseboard with a small pot of fig jam—the figgy sweetness goes so nicely with the savory salami. It’s worth seeking out all-butter puff pastry, which offers a much better flavor than one made with oil.
MAKES 6 DOZEN PINWHEELS | TOTAL TIME: LESS THAN 60 MINS
1 (18-ounce) package frozen puff pastry sheets, defrosted
1 (4-ounce) package Prasuma Salami, finely chopped
1 cup shredded Parmesan
1 large egg, lightly beaten
Freshly ground black pepper
- Working with one sheet at a time, lightly roll out the puff pastry. Sprinkle half of the salami and Parmesan evenly over each sheet of puff pastry. With a long side facing you, roll up the pastry into a tight spiral. Wrap tightly in wax paper then in plastic wrap until ready to bake, up to 1 month.
- Remove the pastry rolls about 15 minutes prior to baking, so they can soften enough to cut. Preheat the oven to 220°C. Line 2 baking sheets with parchment paper.
- Cut each pastry roll into ¼-inch-thick slices and arrange on the baking sheets. Brush the tops of the spirals with the egg wash and sprinkle lightly with black pepper.
- Bake until golden brown and crisp, 15 to 18 minutes. Serve warm or room temperature.