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Pastrami and Swiss Pinwheels

Yields6 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins

Pastrami and Swiss Pinwheels are flaky puff pastry spirals filled with layers of smoky pastrami, melted Swiss cheese, and a touch of mustard. These bite-sized snacks are ideal for game day, parties, or a quick appetizer.

Pastrami and Swiss Pinwheels

12 Pinwheels
For the Pinwheels
 1 Sheet of Puff Pastry (thawed)
 8 oz Pastrami (thinly sliced)
 6 oz Swiss Cheese (thinly sliced)
 2 tbsp Dijon Mustard
 1 tbsp Whole Grain Mustard (optional for extra texture)
 1 Egg (beaten with 1 tbsp water for egg wash)
 1 tbsp Poppy Seeds (optional, for garnish)
 ¼ tsp Black Pepper
For the Dipping Sauce
 ½ cup Thousand Island Dressing
 1 tbsp Dijon Mustard
 1 tbsp Fresh Dill (chopped)
 1 tbsp Pickle Relish
 1 tbsp Lemon Juice
Prepare the Dipping Sauce
1

  1. Mix Ingredients:

    • In a small bowl, whisk together Thousand Island dressing, Dijon mustard, dill, pickle relish, and lemon juice.

    • Adjust seasoning with salt and pepper to taste.

    • Cover and refrigerate until ready to serve.

Prepare the Puff Pastry
2

  1. Preheat the Oven:

    • Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

  2. Prepare the Pastry:

    • Unroll the thawed puff pastry on a lightly floured surface.

    • Use a rolling pin to smooth out any creases and create a uniform rectangle.

  3. Spread the Mustard:

    • In a small bowl, mix the Dijon mustard and whole grain mustard.

    • Spread the mustard mixture evenly over the puff pastry, leaving a 1/2-inch border around the edges.

Add the Fillings
3

  1. Layer the Pastrami and Cheese:

    • Lay the pastrami slices evenly over the mustard layer, overlapping slightly.

    • Follow with a layer of Swiss cheese slices, covering the pastrami.

    • Sprinkle with a pinch of black pepper for extra flavor.

  2. Roll the Pastry:

    • Starting from the long edge, carefully roll the puff pastry into a tight log.

    • Wrap the log in plastic wrap and chill in the refrigerator for 15 minutes to firm up.

Slice and Bake the Pinwheels
4

  1. Prepare the Egg Wash:

    • In a small bowl, whisk together the egg and water to create an egg wash.

  2. Slice the Pinwheels:

    • Unwrap the chilled log and slice into 1/2-inch thick rounds using a sharp knife.

    • Arrange the pinwheels on the prepared baking sheet, spacing them 1 inch apart.

  3. Brush and Bake:

    • Brush each pinwheel with the egg wash and sprinkle with poppy seeds (if using).

    • Bake for 15-18 minutes, or until the pastry is golden brown and puffed.

Serve and Garnish
5

  1. Plate the Pinwheels:

    • Transfer the pinwheels to a serving platter and allow them to cool for 5 minutes.

  2. Serve with Dipping Sauce:

    • Serve the pinwheels warm with the chilled dipping sauce on the side.

  3. Garnish:

    • Garnish with a sprinkle of fresh dill or parsley for added freshness and presentation.

Serving and Presentation
6

  • Serve the Pastrami and Swiss Pinwheels immediately while warm and crispy.

  • Pair with a tangy dipping sauce and pickle spears for a full deli-inspired experience.

Tips and Variations
7

  • Cheesy Twist: Add a layer of provolone or mozzarella cheese for an extra cheesy filling.

  • Spicy Kick: Spread a thin layer of horseradish or spicy mustard before adding the pastrami.

  • Vegetarian Option: Substitute the pastrami with roasted bell peppers and caramelized onions.

  • Baked, Not Fried: Ensure the pinwheels are spaced evenly on the baking sheet to prevent sticking and ensure even browning.

  • Make Ahead: Prepare the pinwheels, freeze on a baking sheet, then store in a ziplock bag for up to 1 month.

Nutrition Facts

6 servings

Serving size