Ingredients
- Makes about 20
- 4 tablespoons (1/2 stick) unsalted butter, at room temperature
- 4 cloves garlic, minced
- 1 tablespoon finely chopped fresh parsley leaves
- 1 tablespoon grated Parmesan cheese
- 1/4 teaspoon kosher salt
- 1 large egg
- 1 tablespoon water
- 1 sheet frozen puff pastry (from a 1.25-pound box that contains 2 sheets), thawed but still cold
- All-purpose flour, for the work surface
Preparation
Step 1
Arrange a rack in the middle of the oven and heat to 400°F. Line 2 baking sheets with parchment paper.
Place the butter, garlic, parsley, cheese, and salt in a small bowl and mix to combine; set aside. In a separate small bowl, whisk together the egg and water; set aside.
Unfold the puff pastry onto a lightly floured work surface. Spread the butter mixture evenly over the dough. Starting at a short side, roll up tightly like a jelly roll. Place the log in the freezer to chill for 10 minutes so that it's easier to slice.
Using a sharp knife, cut the log crosswise into 1/2-inch-thick slices (about 20 slices). Place cut-side up on the baking sheets about 2 inches apart. Brush the tops with the egg wash.
Bake until golden-brown, about 15 minutes. Remove from the oven and transfer the pinwheels to cooling racks to cool for 5 minutes before serving. Serve warm.
Recipe Notes:
Make ahead: Pinwheels can be frozen, unbaked, for up to 3 months and baked off as need. After slicing the log, place the pinwheels on baking sheets, brush the tops with the egg wash, and freeze until solid, about 2 hours. Transfer the frozen pinwheels to an airtight container. To bake, place the frozen pinwheels on parchment paper-lined baking sheets and bake at 400°F until golden-brown, about 17 minutes.
Storage: Leftovers can be stored in an airtight container at room temperature for up to 2 days.