The family has always owned these Belgian sweets. They are timeless and age like good wine. A unique waffle maker, referred to as a
| Prep Time: | 30 mins |
| Cook Time: | 12 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 42 mins |
| Servings: | 48 |
| Yield: | 48 pinwheels |
Ingredients
- 1 tablespoon all-purpose flour
- 1 (17.5 ounce) package frozen puff pastry, thawed
- 1 (8 ounce) jar Dijon mustard
- 1 pound sliced pastrami
- 1 pound sliced Swiss cheese
- 1 egg, beaten
- 2 tablespoons caraway seeds, or to taste
Instructions
- Dust a flat work surface lightly with flour. Unroll puff pastry sheets; roll each out into a 10×15-inch rectangle. Spread a thin layer of Dijon mustard over puff pastry. Cover mustard with a layer of pastrami slices, followed by a layer of Swiss cheese slices. Roll puff pastry up tightly like a jelly roll. Wrap in plastic wrap and refrigerate for 1 hour, or up to 24 hours.
- Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Slice puff pastry rolls into 1/4-inch-thick slices and lay on the prepared baking sheets. Brush tops with beaten egg and sprinkle with caraway seeds.
- Bake in the preheated oven until pastry is lightly browned, about 12 minutes. Let sit for 1 minute on baking sheet before removing.
- Unbaked puff pastry roll can be stored in the freezer for up to a month.
Nutrition Facts
| Calories | 113 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 19 mg |
| Dietary Fiber | 0 g |
| Protein | 6 g |
| Saturated Fat | 3 g |
| Sodium | 241 mg |
| Sugars | 0 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I like the flavors that were in these pinwheels, but, I think the temperature and cooking time were a little off. I would cook the pinwheels at a little higher temperature. I checked the pinwheels at 12 minutes and the puff pastry still wasn’t cooked, so, I upped the temperature to 375 for 4-5 minutes and they were cooked perfectly. I I do think I would prefer deli corned beef to pastrami next time. They were best served hot or slightly warm. Be sure to cut with a serrated knife!