Puff Pastry Pinwheels

Puff Pastry Pinwheels are delicious and simple to make. This easy appetizer recipe can be prepared using dairy, pareve or meat ingredients, depending on your preferences. For convenience, make the pinwheels ahead of time and freeze them until ready to use. Experiment with your favorite filling ingredients - don't overload the pastry with too many heavy or wet ingredients.

Ingredients and Instructions for Basic Pareve Puff Pastry Pinwheels:

• One package of kosher frozen puff pastry (2 sheets)
• Black or Green Olive Tapenade (1 small jar in Kosher section) or Red or Green Pesto Sauce

You may defrost the pastry according to the package instructions. Personally, I prefer to thaw the pastry for about 45 minutes on the counter, just until it is pliable. I find it easier to work with cold (not room temperature) puff pastry because it is easier to roll out and to fold. If you prefer room temperature, it also works very well. One piece of pastry will make about 14-16 pinwheels.

Unfold one piece of pastry and place on a lightly floured surface. Roll it out into a rectangle (it will be about 10" x 14", give or take)- don't worry about being precise.

Cover each rectangle with a generous layer of tapenade or pesto sauce, leaving a small empty border at edge to avoid spillover.

Roll up pastry lengthwise, tightly, like a jellyroll.

Cover pastry log with plastic wrap. If you are planning to bake the same day, freeze for 30 minutes. Remove from freezer and while pastry is firm, cut thin slices, about 1/3"-1/2" thick. Lay slices on a large baking sheet, leaving space between pinwheels. Bake at 375 degrees F for 10-15 minutes, until golden brown.

If you plan to bake pinwheels at a later time, freeze the wrapped pastry log in a freezer bag. When ready to use, simply slice and bake the pinwheels.

Dairy appetizers:

• Sprinkle layer of tapenade with grated parmesan cheese
• You can also make pinwheels with a layer of cream cheese topped with chopped up lox and capers
• Another idea: spread cream cheese over pastry surface and top with layer of apricot or strawberry jam

• Spread a layer of Dijon, grainy or regular mustard or Pizza Sauce over pastry
• Top this with layer of thinly sliced salami
• If desired, sprinkle a light layer of finely chopped sundried tomatoes (oil-packed, drained and patted dry)

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