Honey Mustard Puff Pastry Pinwheels

Puff pastry spread with honey mustard, rolled, sliced and baked at 375°F until golden. A pesto and Parmesan variation is included. Makes 80 to 100 pinwheels.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Steak and Seafood title card for Honey Mustard Puff Pastry Pinwheels, photo coming soon
  • Prep 20 min
  • Cook 13 min
  • Thaw pastry 20 min
  • Total 53 min
  • Yield 80 to 100 pinwheels

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These crisp, flaky pinwheels from Sandra Mills's recipe book make a huge batch, 80 to 100 bite-sized pieces from a single package of puff pastry. The pastry is spread with Honeycup mustard, rolled up like a jelly roll, sliced thin and baked.

Her variation swaps in pesto and freshly grated Parmesan. Leftovers keep in a tin and can be served at room temperature or rewarmed.

Ingredients

Honey mustard pinwheels

  • 1 package of frozen puff pastry (Pepperidge Farm)
  • Honeycup Mustard
  • 1 egg beaten with 1 teaspoon water

Pesto pinwheels (variation)

  • 1 package frozen puff pastry
  • 2/3 cup pesto sauce (store-bought or homemade)
  • 1 cup parmesan cheese, freshly grated

Instructions

  1. Thaw. Thaw the puff pastry for about 20 minutes, or until it is thawed enough to roll but still very cold.
  2. Roll out. Preheat the oven to 375°F. Unfold the dough and roll it on a lightly floured surface to an 11 by 14-inch rectangle.
  3. Spread. Spread enough Honeycup Mustard to just coat the dough. For pesto pinwheels, spread pesto on the dough and sprinkle with the cheese instead.
  4. Roll up. Starting at the long edge, roll up the pastry like a jelly roll.
  5. Slice. Cut the pastry into 1/4-inch slices. Turn the slices on their sides and brush with the egg wash.
  6. Bake. Place on an ungreased cookie sheet about 1 1/2 inches apart. Bake at 375°F for about 10 to 13 minutes, or until the pastry is golden.
  7. Serve. Serve hot. Leftovers may be kept in a tin and served at room temperature, or reheated at 350°F for about 5 minutes.

Tips

  • If the roll gets soft, chill it for 15 minutes before slicing so the slices hold their shape.
  • Honeycup is a sweet, sharp honey mustard; any good honey mustard works.

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