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Artichoke Asiago Pinwheels

Testing, testing, one two three. Do you ever test recipes before having people over? I do. I want to know the recipe will turn out, I want to know exactly how many it will make, I want to know if the baking process will stink up the house, and I also want to test how far in advance I can make the recipe; how long can I leave them out, do they freeze well, will they lose their crisp in tupperware?

I know this is a little much, I realize this isn't normal, but look on the bright side, you get to reap the fruit of my labour. What you need to know is this recipe is awesome and it turned out really well. It makes 28 perfect, crispy, dreamy little pinwheels. They are a tad on the salty side, especially since they're so delicious that before you know it you've eaten 6 and their combined salt catches up with you. The baking process is simple and will leave your house with a mild/pleasant smell. They are best when consumed within a few hours of coming out of the oven, are perfectly good at room temperature, and are still crispy and delicious quite a few hours after being left out. I don't recommend the freezer or tupperware, they are made out of puff pastry after all.

I don't like to post recipes that call for specific brand-name ingredients, let alone two, but this really is an excellent recipe and with a little experimentation you could use any brand of puff pastry. PC's sheets are smaller than other brands, they are square where most others are rectangle.

Artichoke Asiago Pinwheels

1 sheet PC Puff Pastry , thawed but cold

1/2 cup PC Artichoke & Asiago Tapenade

1/3 cup grated Parmigiano Reggiano

1 egg, lightly beaten

Unroll puff pastry onto clean work surface, reserving parchment paper it was packaged in. Use parchment paper to line large baking sheet.

Spread tapenade evenly over pastry, leaving a 1½ inch (4 cm) strip of pastry along edge furthest away from you bare. Sprinkle 1/4 cup of the cheese evenly over tapenade. Using pastry brush, brush bare strip of pastry with some of beaten egg. Starting at near edge,tightly roll the puff pastry up, jelly roll- fashion.

Sprinkle remaining cheese on large square of waxed paper. Brush outside of pastry roll with some of remaining beaten egg. Roll over waxed paper to coat outside of roll in cheese.Transfer to prepared baking sheet. Place in freezer for 15 to 20 minutes. Meanwhile, preheat oven to 400°F.

Transfer semi-frozen pastry roll to cutting board. Using serrated knife, slice roll crosswise into 1/2-inch (1 cm) thick slices. Place each slice flat on prepared baking sheet,spacing well apart. Brush a little of remaining beaten egg over tops of slices. Bake in center of oven for 18 to 20 minutes or until deep golden colour.

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