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My French Onion Pinwheels bring so much joy to every party. The buttery puff pastry wraps around sweet caramelized onions and nutty gruyere cheese creating the most incredible bites. I love watching guests' faces light up when they taste that perfect combination of flaky pastry and rich filling topped with just a hint of mustard.
Your New Party Favorite
I created these pinwheels for a holiday party last year and now my friends request them for every gathering. They capture all the cozy flavors of French onion soup but in perfect bite sized pieces. The layers of puff pastry get so wonderfully crispy while the filling stays rich and melty. They're my go to recipe when I want to make something special without spending hours in the kitchen.
What You'll Need
- Puff pastry: Use either store-bought or homemade rough puff pastry for a flaky base.
- Melted butter: Enhances the richness of the pastry.
- Dijon mustard: Adds a tangy depth of flavor.
- Gruyere cheese: A nutty, melty cheese perfect for this dish.
- Dried thyme: Provides a subtle earthy flavor.
- Caramelized onions: Sweet and savory, they're the star of the show.
- Egg wash: Creates a beautiful golden crust.
Making Magic in the Kitchen
- Start with your egg wash
- Whisk up one egg with a splash of cold water and set it aside for later.
- Get your pastry ready
- Roll out that puff pastry on a lightly floured counter until you have a nice 10x14 inch rectangle.
- Layer the goodness
- Brush on melted butter spread some mustard sprinkle your cheese and thyme then top with those gorgeous caramelized onions. Leave a small border around the edges.
- Roll and chill
- Roll it up nice and tight seal the edge with your egg wash then pop it in the freezer for 30 minutes. You can also make it ahead and keep it in the fridge overnight.
- Time to bake
- Cut into half inch slices brush with egg wash and bake at 400°F until they're golden and puffy about 18 20 minutes.
Time to Share
These pinwheels are absolutely dreamy when they're still a bit warm but they're just as delicious at room temperature. I love serving them with a crisp glass of Chablis or some bubbly prosecco. The combination always gets compliments at my parties.
Make It Your Own
Sometimes I switch things up using sharp cheddar when I'm out of gruyere or adding fresh rosemary from my garden. Last week I tried them with sautéed leeks instead of onions and they disappeared just as quickly as the original version.
Frequently Asked Questions
- → Can I make these pinwheels ahead of time?
Yes, you can prepare the rolls ahead and chill them. Just slice and bake when ready to serve. This makes party prep much easier.
- → Why do I need to leave a border when spreading ingredients?
The border helps seal the roll properly when you're rolling it up. This prevents the filling from leaking during baking.
- → How do I know when the puff pastry is properly thawed?
The pastry should be just pliable but still cool to touch after 30-40 minutes. If it gets too warm, it becomes hard to work with.
- → What's the best way to slice the rolls?
Use a sharp knife and make clean cuts without sawing. This helps maintain the spiral shape and keeps the filling in place.
- → Can I use different cheese or meat?
Yes, you can swap jack cheese for other melting cheeses and try different thinly sliced meats. Just make sure they're thinly sliced for best results.
Conclusion
These buttery puff pastry pinwheels combine salami, jack cheese, and Dijon mustard for a savory French appetizer. Ready in 40 minutes, they're perfect for parties and gatherings.