10 November, 2017
Puff The Magic Pinwheel With Pistachios. Parmesan, And Fig
A very special friend was celebrating a milestone in her life. No, not a birthday milestone, one much more important in her life. Her husband decided on an impromptu get together with a few people to celebrate this milestone. What could I bring that would be quick and easy, yet festive?
I thought the “circle of life” was an appropriate theme for my contribution to this event, so I made these pinwheels.
Puff pastry to the rescue. Pull it out of the freezer, roll out a little and just layer on the ingredients.
One recipe I read tells you to spread an egg wash on the pastry. I don’t know why and if it even was necessary, but I did it anyway. Would I do this step again? Probably not.
Next, I spread my homemade fig jam on the pastry. There are so many choices here – could use diced fruit like apples or pears or make it more savory with ham and cheese slices. The options are endless.
Sprinkle with chopped pistachios.
Add parmesan on top of fig/pistachio mixture.
Roll up jelly-roll style.
Cover in plastic and freeze about an hour to firm up. Don’t leave these in the freezer too long or they freeze (duh!) and are hard to cut. I speak from experience on this – I left the logs in too long and the first few slices just cracked and fell apart. Not one to waste precious ingredients, I cooked and ate those as taste testers. 😉
Cut into pinwheels and place on parchment-lined baking sheet.
And they’re done! Golden and crispy, can be eaten warm or cold.
I served them with a small bowl of peach jam (thank you Carol W – your homemade peach jam is the best!) and fig jam (my homemade) for dipping and an added flavor element. However, these can be popped in your mouth without any dipping at all, as evidenced by the party goers who did just that.
- 1 sheet frozen puff pastry, thawed
- 1 egg beaten (optional)
- 1/4 to 1/2 cup fig jam (or jam of your choice) spread thick or thin - your preference
- 1/4 cup pistachios, pieces broken up or ground
- 1/4 to 1/3 cup parmesan cheese
- Roll pastry sheet out to make a 10" square.
- Slice sheet in half to create two 10 X 5 inch rectangles.
- Brush to beaten egg. (I'm not sure this is necessary - option to leave it out)
- Layer ingredients onto each sheet - fig jam, pistachios and cheese.
- Starting at the bottom edge, roll up pastry sheet into a log pressing gently to seal the borders.
- Wrap logs in plastic individually.
- Chill in freezer until firm but not frozen.
- Line baking sheets with parchment paper.
- Take logs out of the freezer and cut each into 24 slices crosswise.
- Arrange slices on parchment paper about one inch apart.
- Bake in a 400 degree preheated oven for about 20 minutes or until golden brown.
- Serve warm or cooled, with or without dipping sauce or jam.